Guys. This recipe is so yum. As if I didn't already love breakfast food, adding anything sweet potato to the mix just makes it that much better. In fact, my hubby and I definitely had this for dinner one night this week.
My brother and I first tried this recipe (from Yotam Ottoleghi's cookbook, Nopi) when I visited him in LA earlier this year. He then made a few tweaks, which he shared with me, and I added the blackberry syrup which I think brings just the right amount of sweet to these pancakes. I even used some of the leftover syrup in my oatmeal one morning and it was so good. These also go really great with a perfect cup of French press coffee (you can find my process here!)
GLUTEN FREE SWEET POTATO PANCAKES WITH BLACKBERRY SYRUP
- 2 medium sweet potatoes
- 1 1/2 cup gluten free flour, sifted
- 1 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp grated nutmeg
- 1 tsp ground cinnamon
- 3 eggs, yolks and whites separated
- 1 cup almond milk
- 1/4 cup vegetable oil
- 3 1/2 tbsp unsalted butter, melted (plus extra butter for cooking pancakes)
- 1 tsp vanilla
- 1 tbsp honey
- 2 cups fresh blackberries, rinsed
- 1/4 cup maple syrup
- juice from half a lemon
- Greek yogurt
- Preheat oven to 450°
- Cut sweet potatoes in half lengthwise and place flesh side down on a foil lined baking sheet. Place in preheated oven and back for 20-25 minutes or until soft and browning.
- Remove from oven and set aside to cool, then peel off skin. Discard skin and place sweet potato flesh in the middle of a clean muslin square. Draw up the sides, roll into a ball, and squeeze out the liquid from the flesh.
- Mix together the flour, salt, baking powder, nutmeg and cinnamon in a medium bowl. In a separate bowl, place the egg yolks, milk, oil, melted butter, vanilla, and honey. Whisk well to combine. Fold the liquid ingredients into the dry ingredients and stir to combine. Next, add the sweet potato flesh and whisk well until completely smooth.
- Place the egg whites in a separate bowl and whisk (by hand or with a hand mixer) until stiff. Gently fold the beaten whites into the sweet potato mixture and set aside while making the blackberry syrup.
- When ready to cook the pancakes, put 4 tsp of butter into a large frying pan and place over medium heat. When the butter starts to foam, ladle 2 heaping tablespoons of batter into the pan (we cooked about 3 at a time). Cook for about 3-4 minutes total, flipping when halfway through (we found that about a minute and a half on each side was perfect). Wipe pan clean between each batch, adding 4tsp of butter each time.
- To serve, place 3 pancakes on a plate, scoop some greek yogurt on top and pour some blackberry syrup over the top.
- Place blackberries, maple syrup, and lemon juice in a small saucepan over medium heat. Stir often until the blackberries start to soften (about 4-5 minutes).
- Once blackberries are soft, squish them with the back of a spoon to break them down a bit. They don't have to be completely broken down (I like some good blackberry chunks in mine!).
- Set aside to cool while you cook the pancakes.