This is a great autumn and a Thanksgiving holiday-inspired gluten-free breakfast. If you can’t find canned sweet potato purée, just peel and chop a large sweet potato. Boil the sweet potato until it is tender, then drain. Pulse the sweet potato in a food processor until smooth.
You Will Need:
3/4 cup canned sweet potato puree
2 large eggs
3/4 cup low fat milk
3 tbsp butter, melted and divided
1 tbsp apple cider vinegar
1/2 tsp vanilla extract
1 1/2 cup gluten-free all-purpose flour or almond flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/8 tsp salt
1/2 cup pecans, coarsely chopped (optional) Maple syrup, for serving
What to Do:
1. Preheat oven to 250°F. In a large bowl, whisk together the sweet potato purée, eggs, milk, 1 tbsp melted butter, vinegar, and vanilla until smooth.
2. In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, baking powder, and salt. Stir the dry mixture into the sweet potato mixture until just combined.
3. Heat a 12-inch nonstick skillet on medium. Brush with some of remaining melted butter. Once butter begins to foam, add batter ¼ cup at a time, to form pancakes. Cook 1–2 min. per side, until golden brown. Keep pancakes warm in oven while cooking remaining batter, if desired.
4. Serve pancakes topped with the pecans and maple syrup.
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