I recently saw a bag of Sweet Potato Flour and decided to try some. Most recipes I looked through needed several eggs! The usual rule for vegan substitutions wouldn’t have worked because the sweet potato flour was mostly the secondary ingredient rather than the primary one. My little one of course suggested making her favourite food in the world, Pancakes!
These sweet potato flour and banana pancakes use just three ingredients, and are gluten-free, oil-free and sugar-free. Using an overripe banana works well to bind the batter and give just the right sweetness. These pancakes taste best when warm, the good thing is they don’t last long once off the pan!! We ate some of ours with Strawberry Jam 🍓 and the rest dunked in maple syrup. Sweet Potato Flour is considered to be a paleo ingredient and can be used in baking cookies, muffins, cakes, sweet bread and also, as a thickener for gravies and making batter. As a naturally gluten-free flour it lends a slightly sweet taste to the pancakes.
Gluten-free; Sugar-free; Substitute the Almond Milk for Soy or Rice Milk if avoiding nuts.
- 3/4 cup Sweet Potato Flour
- 1 -2 Overripe Banana/s
- 1/2 cup Almond Milk (I used Vanilla flavoured)
Mash the overripe bananas and then whisk in the almond milk into a mixing bowl until smooth.
Gently sift in the sweet potato flour and whisk the batter until free from lumps
Heat a non stick crepe pan and spoon the batter on to the hot surface.
Cook until the bottom is golden and lifting up off the sides.
Enjoy warm with your favourite jam or maple syrup 😊
Please do pitch in with your sweet potato flour ideas in the comments 🙂