Sweet Potato Pancakes with Rhubarb Maple Syrup
Fluffy and not too sweet, these pancakes are made with quinoa flour for a great gluten-free brunch option.
Best Health magazine, May 2015; Photo by Yvonne Duivenvoorden
| Servings | Cook Time |
| 12Pancakes | 30Minutes |
| Servings |
| 12Pancakes |
| Cook Time |
| 30Minutes |
Ingredients
- 2 cups quinoa flour
- ½ cup cornstarch
- 1 tbsp baking powder
- seasalt to taste
- 1 egg
- 1 cup sweet potato from about 1 sweet potato, peeled, chopped, cooked and mashed
- ¾ cup unsweetened applesauce
- 2 tbsp coconut oil or butter melted
- 1½ cups non-fat milk
- Rhubarb Maple Syrup
- 4 cups fresh or frozen rhubarb stalks chopped
- ½ cup pure maple syrup
- ¼ tsp ground ginger
Servings: Pancakes
Units:
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Ingredients
Servings: Pancakes
Units:
|
Instructions
- Rhubarb Maple Syrup: In a small saucepan, bring rhubarb, maple syrup, ginger and 1/3 cup (75 mL) water to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until fruit is very soft and sauce is slightly thickened, 10 to 15 minutes. Cover and set aside.
- Meanwhile, in a bowl, whisk flour, cornstarch, baking powder and salt. In a large bowl, whisk egg, sweet potato, applesauce and coconut oil; whisk in milk. Add flour mixture, stirring just until combined.
- Heat a large non-stick skillet over medium heat; mist with cooking spray. Working in batches, spoon scant ½ cup (125 mL) batter per pancake into skillet, spreading to about ½-inch (1 cm) thickness. Cook, turning once, until golden brown and set in centre, about 6 minutes.
- Repeat with remaining batter, wiping pan and misting with additional cooking spray with each batch. Serve with Rhubarb Maple Syrup (reheated, if necessary).
Recipe Notes
Per serving (2 pancakes and 2 tbsp/25 mL syrup mixture): 390 calories, 10 g protein, 8 g fat (4 g saturated fat), 70 g carbohydrates, 6 g fibre, 36 mg cholesterol, 327 mg sodium
