Grain Free, Egg Free, Dairy Free Sweet Potato Pancakes

I was hankering for some carbs today after my workout. I mean really hankering. I was really wanting one of the gluten free bagels that I had buried deep in my freezer but I knew that would come with some major regret and I am not into that. My kitchen needs to be restocked so there was not a lot for me to pick from but I did have this fat good looking sweet potato staring at me.  Lately I have been on a kick to heal my Hashimoto’s condition. For those of you that do not know what that is it is an autoimmune condition that I have had for many many years. I am OVER IT and want to naturally rid my body of it. It is not an easy task but I love me a good challenge.  Part of this healing process is changing the foods I eat for a short period of time. As you know I eat pretty dang healthy but some of the healthy foods are considered to create inflammation with autoimmune conditions. I am still in research mode so only committing to this for a trial period to see how I feel. Today I wanted carbs so I adapted a few things from a recipe I found from The Vegan 8. I only changed a few things. These truly were amazing and I am confident that anyone would like them. These pancakes had the perfect texture  and fluffiness and the fruit on top added the right amount of sweetness to bring it all together. There are only two ingredients you might not have in your cupboard but I would not hesitate to recommend you get them ASAP. Plantain Flour from Jeb Foods( You can buy this flour on Amazon as well ) and Potato Starch.

Plantain-Flour-
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Grain Free, Egg Free, Dairy Free Sweet Potato Pancakes

Ingredients

1 medium peeled and cooked sweet potato- You can cheat and use 1 can of sweet potato but it cant have any added anything

1  can of coconut milk- No added anything, full fat!. I like Trader Joes brand- its in a pink can and its organic

1 tablespoon vanilla extract

1 cup Jeb Foods Plantain Flour

1/2 cup potato starch, NOT potato flour

1 tablespoon baking powder

1/2 teaspoon fine sea salt

Toppings: Fruit, Pure Maple Syrup, Dark Chocolate Chips Enjoy brand if you need dairy free

Directions

  1.  First thing peel and cook your sweet potato. You can microwave it if you are in a hurry but I like to steam it if I have time. The sweet potato needs to be cool so give it a few minutes to rest on the counter while you get the other ingredients ready.
  2. Open your can of coconut milk and add it to your food processor or blender. I prefer to use my Blendtec. It does a fabulous job with batters.
  3. Add your sweet potato to your blender or food processor and blend the two ingredients for just a minute or so.
  4. Next add in the rest of your ingredients. ( Minus the toppings – DUH ) and pulse a few times. The potato starch is very airy so make sure your lid is on well. DO NOT OVER BLEND
  5. Take a spatula and make sure that everything is good and mixed together.
  6. Place a pan on the stove over medium to low heat and spray it with coconut oil or use a little ghee . Pour in your batter and watch this beauty come to life. I cooked mine for about 4 minutes on each side. You want to cook them over low to medium heat so they do not burn yet dont end up gummy inside.

AIP Pancakes
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If you are struggling with your diet and looking for some guidance, let me help you navigate this challenge. I love to work with people that have food allergies. I know it seems impossible but after 14 years of attacking this I have some tricks up my sleeve. I love helping people exerpience the power of food and its healing abilities. If you have goals I want to help you reach them. You can learn more about my advising programs here. 

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