Sweet Potato PancakesPosted: November 5, 2009
Pancakes can be a minefield for food allergies, considering wheat, milk and eggs are standard ingredients for any good pancake recipe. Try substituting one of them, and you’ll have some success. Try substituting all three, and, well… let’s just say it’s something rather short of success.
Instead of trying to transform your favorite pancake recipe so your food-allergic child can enjoy it, scrap it and start with something different altogether, like these sweet potato pancakes.
Because sweet potato puree is the focus of these pancakes, the other ingredients fade into the background and become less important, leaving you free to enjoy the golden crusty but tender goodness. My Certain Little Someone devours these like they’re little bites of heaven.
Sweet Potato Pancakes
1 1/2 tsp Ener-G egg replacer
2 TBSP water
1/2 cup mashed sweet potato
1/2 cup rice flour
1/2 tsp baking powder
dash of cinnamon (optional)
1/4-1/2 cup hemp or coconut milk
1 TBSP oil of choice
Briskly whisk the egg replacer and water until foamy. Stir in the mashed sweet potato until well blended. Add dry ingredients, mixing well. Stir in milk until desired consistency is achieved (Don’t make them too thin, or they won’t cook well. Thicker is better.). Gently stir in oil (you can also use melted safe margarine). Lightly grease a griddle and fry pancakes over medium heat until golden brown on both sides.
My Certain Little Someone loves these plain, but you can also serve them like regular pancakes with safe margarine and syrup, or whatever toppings you like on your pancakes.
The only downside to this recipe is that it only makes 4 or 5 regular pancakes, or 8 “baby” pancakes. I’ve never tried doubling it, but it should be do-able, however I wouldn’t recommend tripling it.
~He guided them to their desired haven. Ps 107:30~