Sometimes when my husband is not around and I am free to make a little or big mess in the kitchen, I do so. These pancakes don’t make too much mess, take not long to make and the result is so worth it, especially when I tuck some into the freezer to eat later.
The abundance of blackberries this year and my good sorghum gluten-free sourdough starter inspired me to make these.
Sourdough Sweet Potato Pancakes (with Blackberries)
Makes about 6 medium to large pancakes
1 cup brown rice or teff flour or a combo or a gluten-free flour mix
½ teaspoon salt (optional)
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ cup canned coconut milk (or other plant milk)
1 tablespoon ground flax or chia mixed with the coconut milk
¾ cup water or maybe sour almond milk
½ to ¾ cup mashed cooked sweet potato
½ cup gluten-free sourdough starter or discard
½ cup blackberries, or other fruit, optional
In a medium bowl, mix together the flour, salt, baking powder and baking soda.
In a small bowl, mix the coconut milk with the ground flax or chia seeds, and let it sit for at least 5 minutes.
In a separate bowl, combine the water, sweet potato with the starter. Once the seeds have gotten gummy, mix this with sweet potato mixture. Then combine with the flour mixture.
It ought to be thick, yet pourable.
I use a 1/3 cup measure to put into a medium-hot nonstick pan over medium heat. I usually cook 2 at a time, for 2 to 3 minutes on each side.
While on the first side if you want to add berries, put them (8 to 10) in the pancakes that you are cooking, and then put a dab of batter on top of each berry. And let cook. Then turn.
When the pancakes are cooked. Put on a plate to keep warm.
I like to freeze the “extras”.
©2021 Jill Nussinow, MS, RDN The Veggie Queen™
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