A gluten-free breakfast that feels seasonal, using ingredients available year-round. Whip these up in under 30 minutes to serve at your next brunch.
- ¾ cup canned sweet potato puree
- 2 large eggs
- ¾ cup lowfat milk
- 3 tbsp butter, melted and divided
- 1 tbsp apple cider vinegar
- ½ tsp vanilla extract
- 1 ½ cup gluten-free all-purpose flour or almond flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/8 tsp salt
- ½ cup pecans, coarsely chopped
- Maple syrup, for serving
- Preheat oven to 250°F. In a large bowl, whisk together the sweet potato purée, eggs, milk, 1 tbsp melted butter, vinegar, and vanilla until smooth.
- In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, baking powder, and salt. Stir the dry mixture into the sweet potato mixture until just combined.
- Heat a 12-inch nonstick skillet on medium. Brush with some of remaining melted butter. Once butter begins to foam, add batter ¼ cup at a time, to form pancakes. Cook 1–2 min. per side, until golden brown. Keep pancakes warm in oven while cooking remaining batter, if desired.
- Serve pancakes topped with the pecans and maple syrup.
If you can’t find canned sweet potato purée, peel and chop a large sweet potato. Boil until tender, then drain. Pulse in a food processor until smooth.
This recipe is
- gluten free
- Wheat Free
- Guiding Stars
- September 2021