Sweet Potato and Sage Pancakes
Hearty and wholesome pancakes made with shredded sweet potato, brown rice flour, and aromatic sage. These savory-sweet pancakes are baked instead of pan-fried for a healthier twist on traditional pancakes.
Ingredients
- •3 tablespoons ground flaxseed
- •⅓ cup hot water
- •1 cup sweet potato
- •¾ cup applesauce
- •2 tablespoons olive oil
- •1 tablespoon lemon juice
- •2 teaspoons dried sage
- •1 cup brown rice flour
- •¾ teaspoon baking soda
- •¼ teaspoon sea salt
Cooking Instructions
- 1.
Preheat the oven to 400°F.
5 min
- 2.
In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.
5 min
- 3.
In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.
5 min
- 4.
In another medium bowl, mix the flour, baking soda, and salt.
2 min
- 5.
Add the wet ingredients to the dry ingredients and stir well to combine.
3 min
- 6.
Line a baking sheet with parchment paper and grease it with ghee or olive oil.
2 min
- 7.
Scoop out slightly less than 1/2 cup batter and roll it in your palms to form a ball. Place it on the baking sheet and press down to form a 1/4-inch-thick pancake. Repeat the process.
10 min
- 8.
Bake for 20 minutes or until brown.
20 min
- 9.
Serve topped with a dollop of coconut yogurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.
2 min
- 10.
Keep refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a dash of ghee.
