I'm not trying to build suspense with the last navy bean recipe. Because, really, I'm not even sure it's going to turn out the way it is in my head. But, I forgot to pick up an ingredient that I really, really want in it. I daresay I need it in there. So, on to sweet potato way 2 (and possibly a couple other sweet potato dishes before the last navy bean post).
Saturday morning breakfast is my favorite meal of the week. I like to take my time in the kitchen and at the table. It's a chill time. Unless I'm rushing out to Saturday cycling class, which I usually am, and then I have to wait and chill later in the day. But today I couldn't go, so I got to make a classic leisurely breakfast. I present to you gluten-free sweet potato pancakes!
Sweet Potato Pancakes
Makes 9-12, depending on size you want
1/2 cup chickpea flour
1/2 cup arrowroot
1/2 cup brown rice flour
1/2 tsp salt
3/4 tsp baking soda
1-1/2 tsp cream of tartar
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup sweet potato puree, see note #1 below
1 tsp vanilla extract
1-3/4 cup almond milk
2 Tbsp canola oil
2 Tbsp maple syrup
Chopped Pecans, optional for topping
In a medium mixing bowl (preferably with a pour spout) mix together arrowroot, chickpea flour, brown rice flour, salt, baking soda, cream of tartar and spices with a whisk. Set aside.
In another medium mixing bowl, whisk together the remainder of the ingredients, except optional pecans, until sweet potato is completely smooth (there shouldn't be any clumps). Pour this mixture in with the dry and whisk until everything is well incorporated.
Let the batter sit for 2 or 3 minutes to settle.
Pour out the batter onto your preheated/oiled cooking surface and cook until edges start to brown. This batter didn't bubble up for me like your typical pancake batter so it's all about how brown they are. Flip and cook the other side until golden brown. It took mine about 2-1/2 to 3 minutes on the first side and then about 2 minutes on the second side on an electric griddle set around 375.
Top with chopped pecans if desired. Then drizzle with your favorite syrup. Actually you can drown them in Earth Balance and syrup if that's how you like it. But I'm a minimal syrup girl.
1. Make your own sweet potato puree by steaming chunks of sweet potato until soft and then whizzing it all up in the food processor until completely smooth. Easy peasy. The canned kind would probably work just fine though.
2. I got 9 relatively large pancakes. But I made one of them a little smaller just to see and they were a little easier to flip smaller. So next time I'd probably go for 12.
3. These are my favorite gluten free pancakes so far :D