Flipping heck! (sorry, couldn’t resist!!) It’s Pancake Day on Tuesday 28th February! Here’s our favourite pancake recipe, we make them for breakfast most weekends. My 6yo likes them with chocolate spread on, my 3yo likes them plain, with maple syrup or with jam, and I like them with coconut butter and fresh fruit. They also taste great with fruit puree or compote on top. Yum yum! I usually make a double batch as they reheat well in the microwave.
Credit where credit’s due: this recipe is adapted from Deliciously Ella’s Sweet Potato Pancakes. However I have changed three out of the six ingredients as follows, which I think justifies republishing it here:
substituted dairy-free coconut milk alternative instead of oat milk, to make it completely gluten-free and suitable for coeliacs and those with gluten allergy
switched brown rice flour to gluten free plain flour, because I already have enough random packets of flour in my cupboard and I didn’t want another one, plus brown rice flour is about ten times the price of your bog standard gluten free flour
used maple syrup instead of honey to make it low FODMAPs (and also suitable for vegans) – note that sweet potato in the quantities used in this recipe should be low FODMAPs as long as you don’t eat more than 3 pancakes, which is a filling portion for an adult.
Wash, dry, and pierce the sweet potato with a sharp knife. Place on a suitable plate and microwave for 5-10 minutes until soft and tender.
Cut the sweet potato into quarters and allow to cool slightly, then peel the skin off with your fingers (it comes off very easily when cooked). Discard the skin and place the sweet potato skin in a food processor.
Add the remaining ingredients, except coconut oil and blend until smooth.
Heat a teaspoon of coconut oil in a frying pan over a medium heat. Place a large heaped tablespoon of batter into the pan and spread into a circle with the back of the spoon. Allow to cook for a couple of minutes until it is firmed up and golden brown on the underside (use a spatula to check), then flip and cook on the other side.
Cook in batches of 3-4 pancakes until you've used up all of the mixture. Add more coconut oil in between batches if the pan dries out.