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.


Grab your plate & let’s eat!
  
Bon Apetit!

Uneventful training weeks are my favorite! Ha ha.

Sunday: 8.06 outdoor miles
Monday: Weightlifting/Core/Rowing 1h 30m
Tuesday: 8.16 outdoor miles
Wednesday: HIIT workout

Stay in your own lane.  Train hard, eat smart & keep your focus on what you’re doing.  ox

— Knead to Cook

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