they are fantastic with some apple butter!
It’s been a busy few months around here and yes, I have been eating but I have shifted to making less involved and more quick fox meals, that at times I felt did not actually constitute in a recipe. And photography, well I have done some of that, but in my other field. But today I made these really delicious quick ‘pancakes’ and wanted to share that with you.
Some of you know that I am eating gluten free for a few months to try and minimize seasonal allergies. I had done this a few years back and had barely any allergies at all. Last year, well, let’s just say I was not in a really good place and with being frustrated over things, we often tend to let go of what we know would be best in exchange for something that is easily accessible or time-saving or promises comfort in some other way. Long story short, allergies were BAD (yes capital letter bad)
So what is one to do if tired of omelets for breakfast? Modified pancakes, that’s right, AND they have vegetables in them 🙂
- 1 small sweet potato, peeled and grated on the coarse side of a grater, about 1 1/2 to 2 cups
- 2 eggs
- about 1/2 cup milk (more if necessary)
- 1/4 cup gluten free flour (I used a gluten free baking mix)
- 3/4 cups Quinoa flakes
- 1/2 tsp baking powder
- 1 pinch cinnamon
- (if you like it sweet, add 1 tsp sugar)
mix it up good!
- Mix grated sweet potato, eggs and milk in a bowl, add quinoa flakes, then add flour, baking powder and cinnamon, stir until mixed well, adding more milk if necessary. You are looking for a thick sticky dough
- Heat a little oil in a heavy skillet over medium heat, add the sweet potato mix by the 1/4 cup full, spreading it out and pressing it down until you have a patty about 1/4″ thick using a fork. Cook until golden brown, flip and brown second side.
- Repeat with the rest of the mix.
- Serve warm, they taste great with:
- cinnamon and sugar
- Apple butter
- Apple sauce
- Maple Syrup
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