Hearty Sweet Potato Teff Pancakes. Vegan and GF.

Hearty and wonderful, sweet potato teff pancakes.

I feel like I’m always on the hunt for a really hearty, not sugar-filled, pancake that will fill me up and last for hours. I created this recipe on the weekend for an endurance athlete who is in the midst of training for the Boston Marathon. I knew the complex carbs would be perfect to fuel her and me post run/weightlifting session or HIIT training. Another benefit, my daughter could eat these post swim practice during the week before she had classes.

My daughter’s tried these out, refined sugar-free & all, and they both loved them. One had them with almond butter & raspberry jam, the other had them with maple syrup. Both girls, who normally eat many 4-5 each, only needed 2 each — I said these are super hearty. Both loved them very much & requested I make more. Winner!

The sweet potato with pumpkin puree, butternut or acorn squash 1:1 ratio. This recipe is loosely based on the Run Fast Eat Slow Teff pancake recipe.
Ingredients:

2 tbl of flax meal mixed with 6 tablespoons of water to make a flax egg
1.5 cups of teff flour
1 tablespoon of pumpkin pie spice
1 tablespoon of baking powder
2 teaspoon of ground cinnamon
1 teaspoon of ground ginger
Pinch of salt (I used pink Himalayan)
1 cup of sweet potato (cooked & mashed)
1.75 cup of nut based milk (I used coconut almond)
1 cup of almond milk yogurt
2 tablespoons of maple syrup
Oil or vegan butter for the griddle

Method:

Prepare your flax egg in a small bowl and let sit for 4-6 minutes or until thickened. Preheat your griddle over medium heat. In a large bowl, blend your dry ingredients from flour through salt. Whisk to combine.

In a stand mixer or large bowl, add all of your wet ingredients – sweet potato through maple syrup. Whisk to combine. Then proceed to add your flax egg. Whisk one more time and avoid over-mixing. Ladle about 1/4 cup on to the griddle and flip once bubble surface (after 2-3 minutes of cooking time). Cook the other side until golden. Serve immediately or if you wish to freeze – lay each pancake on a tray and freeze for about 30 minutes. Then once solid, gather up and place in a large ziploc baggie or container. Freezing first will allow the pancakes not to stick together. I doubled the recipe so I had extra to freeze.