I love pancakes, but rarely eat them. For one I’m not very good at cooking pancakes and typically only get one good looking one. Happy these even came out blog worthy. I love healthy healthier versions of comfort food. I also love that I successfully snuck in a carrot with the sweet potato. These are a bit more difficult to cook, because the batter is really thick, but with some persistence I’m happy with this new recipe of mine.
1/2 large sweet potato ( should equal 1 cup mashed)
1 carrot ( on the smaller side)
1 1/2 gluten free oats
1 teaspoon baking powder
1 tablespoon date sugar ( any sweetener will do)
1 teaspoon cinnamon
1 1/2 cups non dairy milk
Coconut oil for cooking if you are using a pan that’s non stick.
Directions ( be patient cooking takes a bit of time) Boil the sweet potato and carrot until fully cooked. Mash up the carrot and sweet potato to equal 1 cup combined. I slimply mashed both the carrot and sweet potato with a fork, just be sure to cook the carrot enough so its easily mashable. Add in the rest of the ingredients to form a pancake batter. It will be a thick batter. Add some coconut oil to a heated pan turn heat to a medium temp. Add batter for one medium sized pancake spread it around to thin out a bit using a spoon. Cook for about 5 minutes then carefully flip. Do these with all the batter. Makes 3 medium sized pancakes.
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