12/10/12

Gluten Free Sweet Potato Pancakes

This last July, I made a trip to Portland, OR for a race and vacation.  I had the privledge of staying with a really neat host family, the Dailey family.  The made me feel right at home in a new location.  Jason (the father/husband) and I had a fair amount in common… triathletes, loved the outdoors, and health nuts.  While I was there, he was frequently made stuff from scratch from very simple ingredients.  Not only did he whip the meals together in lightening speed, but they were full of fresh fruits, veggies, and/or whole grains (mostly rice or quinoa).  I asked him where he got all these great ideas and he showed me a book that was written by two chefs for the Radio Shack pro cycling team.  The book is called “The Feed Zone.”

The feed zone is a book full of recipes that are easy to make and are designed for athletes.  We all have busy schedules and don’t have a ton of extra time to make nutritious meals, but with the tricks mentioned in this book it can reduce meal prep time in half.  Plus, since the cooks were literally working in a bus, they had limited ingredients.  So almost every recipe has about 7 ingredients or less!

Today I tried the Sweet Potato Pancake recipe in the book… but did a little spin on it.  I made it gluten free.  It’s still simple, cheap, and delicious.

Here’s how to make it gluten free.  Pictures below to give you a visual on how to do it as well:

  • 2 cups of old fashioned oats (after putting them into a blender to make flour.  It just under 4 cups of oats)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 tbsp brown sugar
  • 2 cups cook sweet potatos, mashed (or one large can organic sweet potatoes)
  • 2 eggs
  • 2 cups soy or almond milk

1. combine all ingredients in a bowl and use an electric hand mixer to mix together into a thick batter consistency

2.  Heat oven to 375 degrees

3.  Spray olive oil, or another nonstick spray, on a baking sheet.  Spread batter evenly over a large baking sheet

4.  Bake for about 30 minutes

I like to use the oven because I make a large batch of pancakes all at the same time instead of doing one or two at a time.

 

Now that you’ve made some delicious pancakes, don’t ruin them with a cheap syrup made from corn.  Splurge a little and buy some real maple syrup… your taste buds (and body) will thank you!