Description
Low FODMAP sweet potato pancakes! Breakfast pancakes with a lot of fiber, but also very tasty. Win win! Gluten-free, lactose-free and vegan.
Ingredients
Scale
- 120 g (1 cup) gluten-free flour (I use Mix it Universal from Schär)
- 120 g (1 cup) buckwheat flour
- 2 tsp baking powder
- A pinch of salt
- 150 g (1 cup) sweet potato
- 300 ml (1 1/4 cup) unsweetened almond milk
- 2 tsp flaxseed
- 30 ml (2 tbsp) maple syrup
- 80 g (2/3 cup) raspberries
- One small handful of chopped pecans
Instructions
- Cut the sweet potato into pieces. Boil for 15-20 minutes until the potato has softened.
- Drain well and mash.
- Mix the two kinds of flour with the salt, baking powder and flaxseed.
- Add the mashed sweet potato and the almond milk. Stir everything together until you have a smooth batter.
- Heat some oil in a pan and add batter to the pan to form a small pancake. I did this with a 1/4 cup to make pancakes of the same size. I baked 3-4 pancakes at once in my pan. Bake the pancakes for 2-3 minutes on one side. Flip them and bake for another 1-2 minutes. Repeat this until all the batter is finished.
- Stack the pancakes and top with raspberries, chopped pecans and maple syrup.
- Prep Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving (1/3 of the recipe)
- Calories: 465
- Fat: 9
- Carbohydrates: 85
- Fiber: 10
- Protein: 8
