Gluten and Dairy-Free Purple Pancakes
To celebrate European Day of Healthy Food and Cooking, November 8th, I am offering you My New Favorite Pancakes Recipe
These purple sweet-potato pancakes are delicious, easy, and healthy – plus, they’re perfect for this time of year! Full of fiber, these pancakes are not only packed with flavor and convenience. They only have 4 ingredients, and are gluten-free, dairy-free, and sugar-free!
Ingredients:
- 1 cup purple sweet potato puree
- 2 medium eggs
- 1 teaspoon coconut oil
- bee pollen (decoration)
Instructions:
- Wash your hands
- Bake a medium purple sweet potato
- Beat eggs until foamy
- Combine both ingredients (except coconut oil) in a blender, or manually, until smooth.
- Wash your hands
- Heat coconut oil in a pan over medium heat.
- Pour batter on the pan. Use the back of a spoon or measuring cup to smooth the batter into the desired circle shape. When bubbles start forming on the top, use a spatula to carefully flip to other side. Let cook for a few more minutes, until golden brown.
- Wash your hands
- Remove pancakes from the pan and cool on the plate.
- Optional toppings: bee pollen, pure maple syrup, nut butter, bananas, eggs, avocado, or anything you’d like!
Enjoy and Share this recipe with your family and friends!
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