Gluten free Sweet Potato pancakes, with a delicious no sugar added blueberry compote.
Warning these are ADDICTIVE!!!

difficulty level: beginner

equipment necessary:

  • a non-stick 10" to 12" pan. I highly recommend ceramic coated non-stick

What you need:

Pancakes:

  • 1 cup Buckwheat flour*
  • 1/2 cup Teff flour*
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp powdered stevia
  • 1 tsp vanilla extract
  • 2 large eggs beaten lightly
  • 1 1/2 cup milk (i used almond unsweetened)
  • 2.5 tbsp melted coconut oil (preferably whole kernel extra virgin, it will add a loveley coconut flavor)
  • 1 1/4 cup mashed sweet potato**

*you can substitute these with oat flour or any other gluten free flour on hand, however, both Buckwheat and Teff add a lovely nutty flavor to this recipe, you can find both at your local health food store or... Amazon! yeayy!

**you can quickly microwave 2 sweet potatoes about 5-6 min each in a covered Tupperware, then mash with a fork and measure amount needed for the recipe.

Blueberry Compote:

  • 1 10 oz bag frozen blueberries (you can absolutely use fresh when in season)
  • 1/2 tsp powdered stevia
  • 1 tsp vanilla extract
  • 1 tsp extra virgin coconut oil (optional)
  • 1 tbsp Chia seed

What to do:

Compote:

  • place blueberries in a small (or medium) saucepan, put on medium high heat and keep stirring occasionally for first 2 minutes, to help blueberries thaw.
  • add stevia, vanilla extract and coconut oil.
  • once blueberries are fully thawed, reduce heat to medium and let simmer for 20 minutes to reduce.
  • remove compote from heat and add Chia seeds, stirring well. the Chia seeds will help thicken up the compote to a nice syrupy consistency.

Pancakes:

  • preheat griddle or non stick pan (i use ceramic non stick) to medium-high
  • Mix dry ingredients in a large bowl until well combined
  • mix milk and sweet potato, briefly microwave for 45 sec, to bring to room temperature, add coconut oil and eggs. using a whisk, mix well.
  • add wet ingredients to dry ingredients, use whisk to mix batter well. this will produce a thick batter.
  • lightly grease griddle/pan with coconut oil, add batter one 1/4 cup at a time to pan. My 12" pan held about 3 pancakes at a time, do not overcrowd pan.
  • cook until golden brown, about 2 minutes, flip and continue cooking on other side. Serve pancakes with compote, you can sprinkle with lemon and orange zest for an extra brightness.
    Left over compote can simply be used as jam on toast. it will last in the fridge for a week, and can even be frozen if you wish to use at a later time.