Amp up the nutrition of the classic chocolate chip pancake with sweet potato! These gluten-free and vegan pancakes use sweet potato in two forms: flour and mashed. Just another reason to love a healthy breakfast treat!
Since I’ve gotten home, I’ve been making pancakes every weekend. Boy had I missed making those fluffy sweet cakes, so I’ve been making up for lost time! In my midst of pancake-deprivation, I had forgotten to share my last Anti-Grain flour recipe. I shared one using the squash flour and the apple flour, but kept you waiting for the sweet potato flour recipe! Being as potato-obsessed as I am, I’m pretty shocked with myself!
As I’m typing this, I also just realized this recipe uses my favorite Bittersweet Chocolate Chips too! Like I shared last week in that killer Triple Chocolate Doughnut recipe. You guys are being spoiled with good chocolaty recipes now, aren’t you? I hope you appreciate it; we all need chocolate in our lives! And we all need pancakes and sweet potatoes too. How sad life would be without the three!
So I’ve had this recipe hidden for awhile and it took some work to get just right. When I first tried my idea of sweet potato pancakes, I used ALL sweet potato flour. Well that was a messy fail and they just never cooked. I then decreased the sweet potato flour ratio and added in buckwheat flour (my go-to) and things worked out much better! When you’re making allergy-free vegan pancakes, some tweaking is usually required, but I know my cakes and can always get things to work!
When I did nail this recipe, I fell in pancakes love all over again. These are so sweet and soft, so satisfying! I’m not sure what I loved more, the sweet potato or the chocolate chips! Regardless, if you’re looking for a sweet, soft, fluffy stack of cakes, this recipe is for you! Kiddos and adults will love the equally and you can feel good about eating them! I would never give you an “unhealthy” pancake recipe, but these are the perfect mix of nutrition and just a tad of chocolate goodness!
Chocolate Chip Sweet Potato Pancakes
- In a mixing bowl, combine the flours, baking soda, and baking powder. Give it a stir and then add the vanilla, stevia, sweet potato, and water. Mix everything until you get a nice smooth pancakes batter. Then add the chocolate chips to the batter and give once last quick stir. (You could also drop them in as the cakes are cooking).
- Lightly grease a non-stick pan with coconut oil and heat over medium heat. Once hot, ass about ⅓ of the batter to the pan. Cook for about 3 minutes, flip and cook another 3 minutes. Repeat for the rest of the batter.
- Serve your cakes however you'd like! Add more chocolate chips, syrup, cocoa sauce, whatever floats your pancake-boat! Enjoy!
I think I need to go make these right now…these pictures are making me drool! I think the only way these could have been better was if I had PURPLE sweet potato flour and a purple sweet potato. Like these. One day they’ll make PSP flour and until then, we can dream…and eat these instead!
So tell me:
+ When’s the last time you made some pancakes? Please don’t make me cry…
+ “Current” favorite pancake topping? Maple syrup! Okay…not exactly. It’s a fake “sugar-free” kind, but it doesn’t have any chemicals, is allergy-free and only 3 ingreindts. It’s super thick and tastes exactly like maple! It’s amazing!
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*
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