Description
Gluten-free and full of nutrients. Make a batch of these for your Sunday brunch and save the rest for breakfast during the week!
Ingredients
- 1 cup All-purpose Gluten-free Flour
- 2 Tablespoons Ground Flax Seed
- 1 teaspoon Baking Powder
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- 1 Sweet Potato, Baked And Mashed
- 1 cup Milk (or Non-dairy Milk Substitute)
- 1 Tablespoon Plain Greek Yogurt
- 1 Egg
- ¼ teaspoons Vanilla Extract
Preparation
In a small mixing bowl, combine gluten-free flour, ground flax seed, baking powder, cinnamon, and nutmeg. Set aside.
In another small mixing bowl, whisk mashed sweet potato, milk, yogurt, egg, and vanilla extract. Whisk until blended. Mix in dry ingredients to wet ingredients. Use whisk to fully blend mixture.
Heat a large, flat skillet over medium-low heat. Spray skillet with baking spray or butter. (Use baking spray between each batch.)
Pour about 2 tablespoons of batter onto skillet (or enough to make 2- to 3-inch diameter pancakes). You can bake 2 to 3 pancakes at a time depending on the size of your pan. Cook each pancake about 1 to 1 1/2 minutes on each side to cook through, flipping pancake from first side once you see small bubbles in the batter.
Serve with drizzled honey and dust with powdered sugar.
