Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, gluten free/vegan sweet potato pancakes. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Leftover baked sweet potatoes can be used in many ways (like in my vegan sweet potato muffins, sweet potato pudding, or gluten free sweet potato loaf!), so if you have some, make a batch of leftover sweet potato pancakes…your family will thank you and you'll clear up some space in the fridge These Vegan Sweet Potato Pancakes are gluten-free and oil-free! Made with almond flour and potato starch for the richest, moist and fluffy pancakes ever! Fluffy and soft with a perfect level of sweetness, these make a great easy weekend breakfast or brunch, served with plenty of maple syrup and peanut butter.
Gluten free/Vegan Sweet Potato Pancakes is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Gluten free/Vegan Sweet Potato Pancakes is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have gluten free/vegan sweet potato pancakes using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Gluten free/Vegan Sweet Potato Pancakes:
- Prepare 1/3 cup almond milk
- Get 2 tsp lemon juice
- Make ready 2 tbsp egg replacer (I use 11/2tbl water and 1/2tbl ground flax)
- Get 1/4 cup water
- Take 1/2 tsp olive or coconut oil
- Get 1 tbsp agave nectar (maple syrup if not vegan)
- Make ready 1/2 cup sweet potatoes- mashed or pureed
- Take 1 tsp baking powder
- Get 1/2 tsp nutritional yeast or baking soda
- Make ready 1/2 tsp cinnamon
- Get 1 cup gluten free flour
- Take 1/2 cup gluten free oats
- Make ready Brands used
- Get 1 "Bob's red mill all-purpose flour" contains potato starch, garbanzo bean, white sorghum, and fava bean flour
- Make ready 1 "Bob's red mill old fashioned rolled oats"
Healthy pancakes are a must in my kitchen. Breakfast is one of my favorite times of the day and nothing beats pancakes. Small problem, if you are gluten-free, paleo, or following a clean eating diet pancakes can feel out of reach. Once that's done, pop those pancakes in the oven and bake for twelve minutes per side!
Instructions to make Gluten free/Vegan Sweet Potato Pancakes:
- In a large bowl combine 1c milk and lemon juice. Add oats. Let stand for 10 minutes to soften
- if using flax as egg replacer, combine and let stand 5 minutes to achieve egg like texture.
- Whisk together egg replacer, oil, agave nectar (maple syrup), remaining 1/3c milk, and mashed sweet potatoes. Add to oat mixture.
- In small bowl combine flour, baking powder, yeast (baking soda), and cinnamon.
- Lightly oil medium pan and preheat to medium heat. Pour desired sized pancakes. When bubbly and sides firm flip ave cook until golden brown
- Top with desired dressing! syrup, pecans, etc.
You have healthy, oil-free, potato pancakes! In addition to your new cooking option, we've also made this recipe gluten-free! These Root Vegetable Pancakes are a healthy + fall-inspired twist on the classic Potato Pancakes. I used Cascadian Farm's Root Vegetable Hashbrowns (which are a blend of Organic Yukon Golds, Carrots, and Sweet Potatoes) to give these Pancakes a little extra. I made these Potato Pancakes Gluten-Free by using an GF All-Purpose flour blend, but you could use regular flour as well.
So that’s going to wrap this up with this special food gluten free/vegan sweet potato pancakes recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
