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!