Friday, July 14, 2017

Oat Flour Sweet Potato Pancakes - A Gluten-Free Recipe

Golden brown and delicious oat flour sweet potato pancakes.
These pancakes are approximately 3.25 inches in diameter.

This morning Bill and I tried out this recipe that I adapted from superhealthykids.com. My changes are the gluten-free oat flour, ground flax seed, and honey. 


The pancake texture is denser than a traditional pancake and reminds me of bread pudding. The cinnamon, sweet potato flavor is only enhanced by the slightly nutty flavor of the ground flax seed. 

Yield and Nutrients
6 pancakes, 3.25 inch diameter
112 calories and 19 carbohydrate grams for each pancake
Ingredients
  1. 1/2 cup, cooked sweet potato, mashed with a fork
  2. 1 cup 1% milk
  3. 1/4 to 1/2 teaspoon ground cinnamon
  4. 1/2 tsp.  vanilla extract
  5. 1 large egg
  6. 3/4 cup rolled oats, blended into oat flour
  7. 1 Tbsp. raw flax seed, ground in a blender
  8. 2 tsp.  baking powder
  9. 1/4 tsp. salt
  10. 1 Tbsp. honey
Directions Step 1
  • Put 3/4 cup rolled oats into a blender. Use the grind setting and pulse into flour.
  • Put oat flour in a medium mixing bowl.
  • Put 1 Tbsp of flax seed into a blender and pulse with grind setting
  • Add the ground flax seed to the oat flour and set the bowl aside.
Directions Step 2
  • Put the first five ingredients into a blender.
  • Blend on stir setting for about 20-30 seconds
  • Add the liquid ingredients into the oat flour mixture and stir until well blended
  • Let the batter sit for 2-3 minutes to thicken up.
  • Add more milk if needed to thin down the pancake batter.
  • Then pour 1/4 cup batter onto a hot griddle for each pancake. Use a lower temperature than a wheat bas
  • Flip pancake when it begins to bubble and is browned.
 Note: Sweet potato browns quickly so make sure your griddle isn't too hot. 

Homemade breakfast pancakes  = homemade happiness on a plate!