It’s a sunny, but cold Saturday morning in the Bay Area. We’ve had a day of very heavy rainfall, and then scattered showers on and off the past few days. Some of my backyard flowers are hesitant to admit Winter is just around the bend…
and to my surprise our tomato plant is stuck wondering what to do now!?
The cats, however, have been preparing for some weeks.. and my once well-coiffed Basheera has turned into an explosion of fur!
On this morning, I decided to make a Gluten Free version of pancake that I have not attempted before, using buckwheat flour. I have a number of small Fuji apples that I need to consume this week, so one of them agreed to provide the crunch in this recipe.
Hoda’s Gluten-Free Sweet Potato ‘n Apple Pancakes
You can make this recipe with Oat flour if you prefer. I like the higher fiber content of Buckwheat and the complex flavor it adds to baked goods. This recipe also works beautifully with Pumpkin in place of Sweet Potato.
- 1 large organic Omega-3 Egg
- 1 c. organic Buckwheat Flour (or Oat)
- 2 Tbs. virgin Coconut or Olive Oil
- 1/2 c. canned or freshly mashed Sweet Potato
- 1-1/2 Tbs. XylaSweet
- 1 Tbs. Aluminum-free Baking Powder
- 1 Tbs. freshly ground Flax Seeds
- 1/4 tsp. Sea Salt
- 1/4 tsp. Nutmeg
- 1 tsp. organic Cinnamon
- 1 small organic Apple, cored and chopped fine
- 1 Tbs. organic grass-fed Butter (or Coconut Oil) for pan
Mix the wet ingredients together in a bowl, until well incorporated.
Add dry ingredients and mix well.
Heat a griddle on med-high. Smear with a little butter. Scoop batter with a 1/2 c. scoop or measuring cup onto griddle.
Cook until bubbles appear on top, then flip and cook another 3-4 minutes or until done.
Enjoy with Xylitol-sweetened Apricot Jam (I like the Nature’s Hollow brand) or Maple Syrup.
Fluffy , Healthy and Satisfying!
~ Bon Apetit! ♥