A sweet and savory healthy sweet potato pancake recipes that gluten-free and dairy-free drizzled with tahini and a dash of cinnamon.
Sweet potato pancakes with tahini drizzle. A combination that might sound strange until you try them for yourself and then oh. my. word. Maple syrup who? When you add a bit of sweetener like maple syrup or honey to tahini it takes on a delicious, creamy, suprising deliciousness that is the perfect topping to sweet potato pancakes. PLUS these sweet potato pancakes are gluten free, so they’re a-okay for those with gluten intolerence or sensitivity. The result is a sweet and savory healthy sweet potato pancake recipes that gluten free and dairy free drizzled with tahini and a dash of cinnamon.
STACKS ON STACKS ON STACKS
I think I’ve confessed my love of sweet potatoes more times than I can count, but for the sake of reminiscing and expressing my love for these starchy tubers, they’re the beez neez. Sweet potatoes are high in free radical fighting vitamin A and vitamin C, digestive friendly fiber, electrolyte balancing potassium, and minerals like copper, manganese, and B vitamins that keep our blood sugars balanced and our bodies fighting inflammation. I often hear of people avoiding sweet potatoes (same with fruit) because of the sugar content. Yes, sweet potatoes do contain more sugar than their gold or white potato relatives, but we also need to take into consideration the fiber content which help stabilize our blood sugars rather than eating (or drinking) straight sugar. Don’t worry, nature’s got us covered and we should go back to basics and release some of that overthinking- ami right? To get nitty gritty: 1 medium sweet potato contains about 5 grams of sugar, 4 grams of fiber, and 26 grams of carbohydrate (if you’re into net carbohydrates then it’s about 20g carbohydrates). That’s a pretty great macronutrient makeup in my book!
As I shared last week with my Fingerling Potato and Dill Toss, potatoes often get such a bad reputation because they’re “carbs”– yeah, so what? Remember, carbohydrates are needed in our bodies and can actually make our hormones, metabolisms, and thyroids more stable and healthy. The kicker is learning how many carbohydrates your body needs in relation to protein and healthy fats (you shouldn’t fear those fats, either!). And p.s. if you need help figuring out those specifics I’m an email away to help coach you to meet your goals. Speaking of sweet potatoes and all whole food ingredients I used, I used to have a “Pantry” page on the old blog and so many of you have emailed about it- I promise we’re developing that so you have super quick access to learn all the nutrition, health benefits, and general tips for each of those whole foods AND it’s going to be so much better and more user friendly- I promise!
A couple tips when making these stacks:
- pancakes always start with a great non-stick pan! I love using this one
- slow and steady wins the race, let pancakes thoroughly cook before flipping and flip with love (i.e. gently)
- have fun with the toppings! Try Raw Caramel if you wanna get naughty with these (don’t say I didn’t warn you with that caramel, it’s addicting)
- when storing leftovers, store them in between a sheet of parchment paper to prevent sticking of each pancake. Also, I’m obsessed with these glass containers and use them all the time + recommend them to the Society members
- 1/3 cup brown rice flour
- 1 tablespoon coconut sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1 cup pureed sweet potatoes
- 1/3 cup unsweetened almond milk
- 2 eggs
- 1 tablespoon melted coconut oil
- 1/2 teaspoon vanilla extract
- Roast or steam the sweet potatoes (about 4 small or 1 large) to yield 1 cup pureed sweet potato– use a blender or food processor to puree.
- In a large mixing bowl combine brown rice flour, coconut sugar, cinnamon, turmeric, sea salt, baking powder. In a small bowl whisk together eggs, pureed sweet potatoes, almond milk, vanilla, and coconut oil.
- Pour this wet mixture into the large mixing bowl with dry ingredients, stir to combine and a batter form. Using a medium-hot skillet greased with coconut oil, ladle about 3 tablespoons of the batter to create a pancake. Cook for about 3 minutes, flip, continue cooking for another 3 minutes on the other side or until pancake is firm to touch in the middle. Continue with remaining batter.
- Enjoy warm immediately or store leftovers in the fridge in a glass container for up to 1 week.
- Serve with tahini, almond butter, and a sprinkle of cinnamon.
A couple ingredients I used while making these that you might enjoy if you don’t have them at home already: this brown rice flour, organic tahini, bee pollen as a topping, vanilla extract, ground turmeric, and coconut sugar.
What are your favorite toppings for pancakes besides good ole’ maple syrup? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram (plus, you have a chance to win a monthly giveaway when I repost!).
xx McKel
