Flipping heck! (sorry, couldn’t resist!!). Here’s our favourite allergy-friendly pancake recipe. My children like them with chocolate spread, maple syrup or jam, and I like them with coconut butter and fresh fruit. They also taste great with fruit puree or compote on top. Yum yum! I usually make a double batch as they keep well in the fridge and can be reheated in the microwave.
This recipe was inspired by Deliciously Ella’s Sweet Potato Pancakes. However I have adapted it to make it completely gluten free (no oat milk), vegan and low FODMAPs, and used normal gluten free plain flour which is about one tenth the price of brown rice flour as well as being easier to find. I already have enough different packets of flour in my cupboard, I don’t need another one!
- 200 g sweet potato
- 200 g gluten free plain flour
- 200 ml dairy free coconut milk alternative (almond milk also works well)
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- coconut oil for frying
- Wash, dry, and pierce the sweet potato with a sharp knife. Place on a suitable plate and microwave for 5-10 minutes until soft and tender.
- Cut the sweet potato into quarters and allow to cool slightly, then peel the skin off with your fingers (it comes off very easily when cooked). Discard the skin and place the sweet potato skin in a food processor.
- Add the remaining ingredients, except coconut oil and blend until smooth.
- Melt a teaspoon of coconut oil in a frying pan over a medium heat. Place a large heaped tablespoon of batter into the pan and spread into a circle with the back of the spoon. Allow to cook for a couple of minutes until it is firmed up and golden brown on the underside (use a spatula to check), then flip and cook on the other side.
- Cook in batches of 3-4 pancakes until you've used up all of the mixture. Add more coconut oil in between batches if the pan dries out.