This is one of my favorite recipes for a hearty breakfast. It was the first recipe posted to my blog and is becoming a post-adventure race ritual when my favorite team returns from competition. I always found that I was hungry an hour after regular pancakes, even though I loved them so. This recipe is dairy and wheat-free, and when I make side by side with regular pancakes these go first and fast, whether folks have dietary restrictions or not. This is why I consider "good and good"!
I used to grate the sweet potatoes, but they were slower and more awkward to cook. Last summer Kathy Gade (AcroYogi and healthy chef extraordinaire) suggested we try precooking them. I have never looked back as these seem to taste better and cook much more efficiently. If you find you are making them often (for example for your newly nursing sister or small children) precook a bunch of sweet potatoes so you can easily whip up a fresh batch.
Serves 2-4 for breakfast.
2 large sweet potatoes or yams
1/4 cup King Arthurs gluten free flour + 1 teaspoon each baking soda & baking powder + 1/4 teaspoon xantham gum
1/4 cup Pamela’s Gluten Free Baking Mix
1/2-2/3 cup milk alternative (almond, coconut or soymilk)
coconut oil or earth balance
optional: hemp protein, coconut flakes, nutmeg or cinnamon
Boil or slow roast (250 for 1-2 hours) your sweet potatoes until soft.* Mash the sweet potatoes into your preferred consistency. Turn the skillet on high heat and melt coconut oil. Mix in flour, eggs, milk and any optional ingredients. Add extra milk or water if the batter is too thick. When the skillet begins to smoke, turn it down to low-medium and drop batter to cook. Flipping 2-3 times until the sweet potato turns from orange to yellow and is soft through the pancake. Enjoy with candied pecans, almond butter, maple syrup or a little bacon!
*I prefer to slow roast the sweet potatoes the night before I want to make breakfast.