It’s a bit overcast today…a great morning to take my time and whip up a new recipe.
On the docket today: Sweet Potato Pancakes with chopped walnuts infused with cinnamon and cloves–topped with a little butter and maple sugar. Super easy and delicious.
Check these puppies out!
I purchased sweet potato puree at Whole Foods –just to simplify the process. I didn’t use the whole can of sweet potato so I am saving it for another recipe that I hope to share with you later in the week.
The pancake batter makes about 9 medium pancakes–since I was making them for just Russ and I–I used the extra batter and made a handful of mini muffins. I will pack these up for a quick snack or grab and go breakfast.
Wheat tolerant folks can use their favorite pancake mix but I found this Gluten free King Arthur Pancake mix quite suitable for my FODMAPers.
I love this sweet potato brand (Farmers Market)–note they do not use BPA lining in their cans. Yay! I sure hope more companies follow suit. Of course, fresh baked sweet potatoes are always best–but I do like to streamline the process sometimes. BPA is found in plastics and can linings–and unfortunately we have a lot of plastic used in our food supply. BPA is linked with health risks. 🙁 Learn more about BPA here!
So…here’s the recipe. Save the extra sweet potato puree and add a scoop into your hot cereal, tossed into your brown rice with some fresh sage and garlic infused oil, or add to your favorite banana bread recipe! Sweet potato has moderate FODMAPs but can be enjoyed in a 1/2 cup portion.
I sprinkled a bit of maple sugar on the top of my muffins and pancakes. If you’d like to try maple sugar, you can get it at speciality stores or Trader Joe’s Markets.