Cakes, Breads and Muffins, Dairy-Free Recipes, Genuine Reads For Genuine People, Gluten-Free Recipes, Grain-Free Recipes, Light Meals/Side Dishes, Nut-free Recipes, Real Food, Refined-Sugar-Free Recipes

Sweet Spud Pancakes

The more I bake without flour, the more I realise I don’t even need it. Some of my most fail-proof recipes such as GAPS muffins and Chocolate-Hazelnut Cupcakes don’t use flour and are quick and easy to make. I guess that’s because gluten-free flour combining can be tricky business. Don’t get me wrong, there’s plenty of ace recipes out there calling for wheat flour alternatives such as cassava flour, coconut flour, banana flour and rice flour, it’s just you really have to get your ratios on point (and that often involves measuring scales … something I don’t have in my kitchen).

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These pancakes are my latest experiment gone right. Probably the easiest pancake recipe on my blog so far, and let’s be honest there’s quite a few already. Clearly I love cooking pancakes!

No cooking pumpkin, mashing it, separating egg whites, beating egg whites and having to be very gentle like in my pumpkin pancake recipe (the intricacies are worth it but we don’t always have the time or patience for recipes like this).

Far less ingredients than these gluten free crepes and also these “normal” (gf) pancakes. Finally, as much as most of us love the subtle banana hints in classic banana pancakes, these have a slightly sweet but more neutral flavour, making them more of a traditional flavoured pancake – perfect for those that love traditional toppings such as organic butter and maple syrup or a dollop of pure cream!

These pancakes have a light and fluffy consistency thanks to the fluffy blended eggs and the sweet spud starch. You can use any sweet spud you like for this recipe (white, orange or purple) so just use what you prefer/have access to. Like many of the recipes on this blog, I do make the batter in the Vitamix, so a high-speed blender is preffered over a conventional food processor or cheaper blender.

Sweet Spud Pancakes

  • 1-1/2 cups peeled and chopped sweet spud (spud means potato by the way)
  • 2 extra large eggs
  • a pinch each of cinnamon and vanilla bean powder
  • macadamia oil for frying

Method

Place spud, eggs and spices in a high-speed blender (I used – of course – my precious Vitamix) and blend on high for 20-30 seconds until sweet spud and eggs have become a smooth, pourable purée.

Heat macadamia oil in a frying pan over a medium heat and pour in desired amount of batter, these pancakes hold their shape and structure better than any other grain-free pancake I’ve made so no need to keep them small if big pancakes are your thing. Cook on one side until bubbles appear on topside and pancake appears golden brown underneath. Use a spatula to flip and cook on other side for 30-60 seconds.

Repeat with remaining batter. I got 4 medium sized pancakes out of this batch. Serve immediately with toppings of choice.