These wheat-free pancakes are sweetened with nothing but homemade, sugar-free applesauce—but a drizzle of maple syrup to serve certainly isn't a bad idea.
Recipe information
Yield
Makes 6 pancakes
Ingredients
3
1
1
3
2
1
2
1
3
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.
Step 3
In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.
Step 4
In another medium bowl, mix the flour, baking soda, and salt.
Step 5
Add the wet ingredients to the dry ingredients and stir well to combine.
Step 6
Line a baking sheet with parchment paper and grease it with ghee or olive oil.
Step 7
Scoop out slightly less than 1/2 cup batter and roll it in your palms to form a ball. Place it on the baking sheet and press down to form a 1/4-inch-thick pancake. Repeat the process.
Step 8
Bake for 20 minutes or until brown.
Step 9
Serve topped with a dollop of coconut yogurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.
Step 10
Keep refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a dash of ghee.
