|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
- 1/2 cup, cooked sweet potato, mashed with a fork
- 1 cup 1% milk
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/2 tsp. vanilla extract
- 1 large egg
- 3/4 cup rolled oats, blended into oat flour
- 1 Tbsp. raw flax seed, ground in a blender
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 Tbsp. honey
- 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.
- 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.
Homemade breakfast pancakes = homemade happiness on a plate!