Thursday 2 February 2017

Sweet Potato Pancakes with Spiced Blueberry Sauce - gluten free and vegan!

Sweet Potato Pancakes with Cinnamon Spiced Blueberry Sauce- Vegan and Gluten Free from

Sweet Potato Pancakes with Spiced Blueberry Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¾ cup coconut milk
  • 1 teaspoon white vinegar
  • 1 cup All Purpose Gluten Free Flour (I use Bobs Red Mill)
  • 2 tablespoon sugar/sweetener
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ½ cup sweet potato puree
  • Blueberry Sauce
  • 1 cup fresh blueberries
  • ¼ cup sugar/sweetener
  • ½ teaspoon cinnamon
  • pinch of salt
  1. Combine the coconut milk and the white vinegar in a small bowl and set aside for 10 minutes.
  2. Whisk together the dry ingredients in a medium bowl.
  3. Add the sweet potato puree and the coconut milk and whisk until smooth.
  4. Heat a griddle or non-stick pan over medium-high heat.
  5. In a small pot heat the blueberries and the sugar over medium-low heat. Add the cinnamon and the salt and stir while the blueberries burst and the juices create a sauce. When it is hot and bubbling, transfer to a pitcher.
  6. Grease the griddle with coconut or vegetable oil.
  7. Pour the pancakes and cook for about 2 minutes or until you see little bubbles forming on the edges of the pancakes. Flip them over and cook another minute. Serve immediately or keep hot in a warm oven until ready to serve.
  8. Serve hot with hot blueberry sauce.

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