It’s been a while since I shared a recipe with you…
…and that’s because it’s been a while since I’ve made food for myself!
I thought I was busy last semester, but boy was I wrong. I’ve got so much happening now! Some days I leave the house at 7:30 AM and don’t get back until 10 or 11 PM. Forget about a social life. Forget about the gym. Forget about feeding myself. The next thing to go is sleep, and I’m not going to give that up easily!
I’ve been living off the salad bar at my local co-op and leftovers from phenomenal food my roommate makes (seriously … she is the best Craigslist find, ever!).
I’m having a hard time feeding myself because I can’t find the time to make food! I used to be all about food prep on Sunday, but my Sundays have been filled with meetings, homework, travel, and/or family stuff. I’ve finally adjusted my food prep day to Friday afternoon. Fridays are open for me and I always mean to work on research or homework, but I’m so exhausted by then that I end up turning on Netflix and hanging on the couch all afternoon. Why not make some food while I unwind?
I got the idea to put veggies in my pancakes from my roommate.
But my execution was entirely different than her recipe.
The other night she made these spectacular savory butternut squash pancakes. She said that for her, pancakes are an easy, go-to thing to make with extra veggies. Her pancakes had onions, rice, and some spices in them, and they were delicious. I had a sweet potato hanging in the fridge for the last few weeks, and decided to give the veggies-in-pancakes thing a try. Mine ended up being less savory and more syrup-worthy, but hey, it’s a start.
Oh … the recipe I promised you! Right.
Gluten-Free Sweet Potato Pancakes
Craving a breakfast that's both delicious and nutritious? These gluten-free sweet potato pancakes are the perfect start to your day! Packed with flavor and natural sweetness, they're a warm and satisfying meal.
Ingredients
- 1.5 c Gluten-Free Pancake Mix (see notes)
- 1 small sweet potato, cooked, peeled, and mashed
- 1 5.3 oz container of plain Greek yogurt
- 1 egg
- 1 c milk (see notes)
- 1/2 t cinnamon
- 1/2 t turmeric
- 1/4 t nutmeg
- 1 t vanilla
- Optional: 1 T chia seeds
- 1-2 T Oil for greasing the pan (see notes)
Instructions
Prep the Pan
- Heat a large cast-iron skillet or pancake griddle over medium-high heat.
- Once hot, add the oil.
Make the Pancake Batter
- Measure 1.5 cups of the pancake mix into a large bowl.
- In a separate, medium bowl, mix the rest of the ingredients until well-blended.
- Make a well in the pancake mix and pour the wet ingredients into them.
- Mix with a wooden spoon. Be careful not to overmix—there will be some lumps.
Cook the Pancakes
- Use a large ice cream scoop or a 1/3 c measuring cup to pour pancake batter onto griddle. I like to do three (3) pancakes at a time so they’re easy to flip.
- Wait until bubbles form at the top of the pancakes (3-4 minutes) and flip. If your pancakes are darker than you’d like, turn the heat down a little. If they’re lighter, turn it up a bit.
- Cook the other side 3-4 more minutes, then flip pancakes off onto a plate.
- Serve with butter, syrup, honey, jam, peanut butter, or toppings of your choice.
Notes
- Gluten-Free Pancake Mix: I used Pamela's Baking and Pancake Mix. You can use any pancake mix you'd like, BUT to make this recipe gluten free you need to use a gluten-free pancake or baking mix.
- Greek Yogurt: I used Chobani but any brand will do!
- Milk: You can use any milk you'd like. I used flax milk.
- Oil: I like to use coconut oil for pancakes, but you can choose any neutral oil.
