Savory Sweet Potato Pancakes
These gluten-free Savory Sweet Potato Pancakes are an undetectable way to get some veggies in! Great for school lunchboxes or for breakfast!
Ingredients
- 1 cup sweet potato peeled and diced, (about 1 small sweet potato)
- ½ cup butternut squash cubed, (I use frozen squash)
- 2 tablespoons maple syrup
- 1 cup chickpea flour
- 1 cup water
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup shredded cheddar cheese
- Vegetable oil spray, (or olive oil)
Instructions
- In a small microwave-safe bowl, cover sweet potato and butternut squash in water and microwave for 5 minutes, until they are soft when pierced with a fork.
- Meanwhile, in a large bowl, mix chickpea flour, water, baking powder, and salt together.
- Drain the water from the sweet potato and butternut squash.
- Add sweet potato, butternut squash, maple syrup, and shredded cheese to a food processor or high-speed blender and blend until smooth.
- Pour sweet potato mixture into the dry ingredients and stir until just combined.
- Heat a griddle or large pan over medium heat and coat with olive oil or vegetable oil spray.
- Pour 1/4 cup scoops of the pancake batter onto the heated griddle. Cook for about 4-5 minutes on the first side, flip, and cook for about 3-4 minutes more, or until golden brown. Note that cook time will vary based on how hot your griddle is and how large you make your pancakes.
Notes
Topping Suggestions: Dollop of plain yogurt/sour cream and green onions, maple syrup, fried egg, avocado, or salsa.
How to Store: Store in an air-tight container in the fridge for up to 4-5 days. To freeze, wait until the pancakes have cooled completely. Then, place them in a freezer-safe container/bag with small pieces of parchment paper between each pancake so they don't stick together. Reheat in the microwave until warm.
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