Mildly sweet and crispy, these gluten free & vegan sweet potato pancakes are hearty, filling and nutritious.
Paired with apples and pumpkinseed pesto, they are high in beta carotene and dietary fiber, and are also anti-inflammatory and anti-oxidant! Read more about the health benefits of sweet potatoes here.
Very easy to make and with a delicious crispy outside, you’ll want to make these again and again! In the recipe I recommend pan frying them in olive oil, but I have frequently used coconut oil instead and love it! The flavor is a little coconutty, which isn’t for everyone, but it’s one of my favorite ways to make these. Try these with my pan-seared brussels sprouts for a well rounded meal.
I love to put the apples right on top for the perfect bite-the salad helps to balance the meal and lighten it up!
One thing you may experience when you make these is that the grated sweet potato sinks to the bottom of the container-don’t worry, just give it a good stir!
- 4 cups Bob’s Gluten-free all purpose flour
- 3-4 cups (or more if needed) water
- 4 teaspoons coconut oil
- 4 teaspoons agave
- ¼ teaspoon salt
- ½ cup chives, minced
- 2 cups sweet potato, shredded
- ¼ teaspoon garlic powder
- salt and papper to taste
- 2 Tablespoons olive oil
- 2 red apples, washed and sliced
- pinch salt
- 2 Tablespoons agave (optional)
- 1 cup pumpkin seeds
- 4 cloves garlic
- ½ cup olive oil
- 2 cups basil leaves
- salt to taste
- ½ Tablespoon nutritional yeast
- In a blender, mix the gluten free flour, water, coconut oil, agave, garlic powder and salt. Blend until smooth. Stir in the grated sweet potato and chives. Set
- Heat a cast iron skillet and heat some coconut oil until very hot. It should shimmer in the pan. Spoon some of the sweet potato pancake batter into the pan and cook 2-3 minutes until crispy, being careful not to burn the edges. Flip the pancakes and cook the other side until crispy and cooked through to the center.
- Heat the olive oil in a saute pan on low and add the sliced apples. Cook slowly until the apples start to caramelize, become soft and lightly brown (about 15 minutes). Add the agave in the last 5 minutes of cooking (optional).
- Put all of the pesto ingredients together in a food procesor and run it until smooth. You may need to scrape dewn the sides of the food processor bowl a few times.
- * if you don’t have a food processor, you may use a blender. It may take a little bit of water to help everything blend smoothly in this case-just add it little by little.
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[…] you also might want to try my gluten free strawberry crepes, a healthy green smoothie, or crispy sweet potato pancakes with cinnamon apples. And don’t forget to serve refreshing cucumber mojitos if it’s […]