I’m a sweet potato nut. I always have a couple varieties in the house. They have a long shelf life so I don’t worry about spoilage and they have a myriad of uses in cooking and baking. They are especially useful for making gluten free goodies more moist and fluffy. Not to mention they are high in magnesium, potassium, iron, Vitamin C, Vitamin A, the list goes on. Simply put, your body is stoked when you ingest sweet potato.
This recipe obviously does not have to be gluten free. Simply use whatever flour you have in your home. I personally used buckwheat, which gave it a nice nutty flavor that I loved. This will yield enough for 1-2 servings, depending on who’s eating, how hungry they are and if you are serving this alongside something else. I ate this in the morning, as I prefer a savory breakfast to a sweet one but these could be a great addition to your lunch or dinner as well! I think a spinach salad would pair incredibly well with these. 😊
Savory sweet potato pancake
1 sweet potato (I used Garnet)
3 green onion stalks
1/8 cup of flour
1/2 tsp baking powder
1/4 cup water
1 tbsp chia powder (optional)
Salt and pepper to taste
•Bake sweet potato at 400 degrees for 45 minutes. I did this the night before to save time.
•Peel potato and place in a medium size bowl.
•Add all ingredients and mix until combined.
•Pour out the batter in any size you like and cook on medium heat for about 2-3 minutes or until they start to bubble and flip to cook evenly on the other side.
Keep an extra close watch on these as they cook; they burn a little easier than regular pancakes.
Super easy right? Super delicious!! If you try them out, please let me know how you like them! 😘