Ingredients
2 cups (500 mL) quinoa flour
½ cup (125 mL) cornstarch
1 tbsp (15 mL) baking powder
Sea salt, to taste
1 egg
1 cup (250 mL) cooked and mashed sweet potato (from about 1 sweet potato, peeled, chopped, cooked and mashed)
¾ cup (175 mL) unsweetened applesauce
2 tbsp (25 mL) melted coconut oil or butter
1½ cups (375 mL) non-fat milk
Rhubarb Maple Syrup
4 cups (1 L) chopped fresh or frozen rhubarb stalks
½ cup (125 mL) pure maple syrup
¼ tsp (1 mL) ground ginger
½ cup (125 mL) cornstarch
1 tbsp (15 mL) baking powder
Sea salt, to taste
1 egg
1 cup (250 mL) cooked and mashed sweet potato (from about 1 sweet potato, peeled, chopped, cooked and mashed)
¾ cup (175 mL) unsweetened applesauce
2 tbsp (25 mL) melted coconut oil or butter
1½ cups (375 mL) non-fat milk
Rhubarb Maple Syrup
4 cups (1 L) chopped fresh or frozen rhubarb stalks
½ cup (125 mL) pure maple syrup
¼ tsp (1 mL) ground ginger
Directions
Rhubarb Maple Syrup: In a small saucepan, bring rhubarb, maple syrup, ginger and 1/3 cup (75 mL) water to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until fruit is very soft and sauce is slightly thickened, 10 to 15 minutes. Cover and set aside.
Meanwhile, in a bowl, whisk flour, cornstarch, baking powder and salt. In a large bowl, whisk egg, sweet potato, applesauce and coconut oil; whisk in milk. Add flour mixture, stirring just until combined.
Heat a large non-stick skillet over medium heat; mist with cooking spray. Working in batches, spoon scant ½ cup (125 mL) batter per pancake into skillet, spreading to about ½-inch (1 cm) thickness. Cook, turning once, until golden brown and set in centre, about 6 minutes.
Repeat with remaining batter, wiping pan and misting with additional cooking spray with each batch. Serve with Rhubarb Maple Syrup (reheated, if necessary).
Meanwhile, in a bowl, whisk flour, cornstarch, baking powder and salt. In a large bowl, whisk egg, sweet potato, applesauce and coconut oil; whisk in milk. Add flour mixture, stirring just until combined.
Heat a large non-stick skillet over medium heat; mist with cooking spray. Working in batches, spoon scant ½ cup (125 mL) batter per pancake into skillet, spreading to about ½-inch (1 cm) thickness. Cook, turning once, until golden brown and set in centre, about 6 minutes.
Repeat with remaining batter, wiping pan and misting with additional cooking spray with each batch. Serve with Rhubarb Maple Syrup (reheated, if necessary).
Nutritional information
Serves 6 (12 pancakes). Total cooking time: 30 minutes
Per serving (2 pancakes and 2 tbsp/25 mL syrup mixture): 390 calories, 10 g protein, 8 g fat (4 g saturated fat), 70 g carbohydrates, 6 g fibre, 36 mg cholesterol, 327 mg sodium
Per serving (2 pancakes and 2 tbsp/25 mL syrup mixture): 390 calories, 10 g protein, 8 g fat (4 g saturated fat), 70 g carbohydrates, 6 g fibre, 36 mg cholesterol, 327 mg sodium
Read more at http://www.besthealthmag.ca/best-eats/recipes/sweet-potato-pancakes-with-rhubarb-maple-syrup#OwcC1Dk82H6U8cUa.99
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