With next week being food allergy awareness week, it has made me stop to do a lot of thinking. I am so blessed to not have any food allergies, but a lot of people don’t have it so easy! They may be allergic to foods like soy, dairy, gluten, fish, nuts, etc. I don’t even know what I would DO with myself if I had to eliminate any single one of those foods, much less more than one! Gluten is, in my opinion, one of the toughest foods since it is hidden in so many foods. Bread is a given that it contains gluten, but WHAT?!?! Give up pancakes/pizza/biscuits/cereal…. no thanks. So I try to use recipes that are void of some of the common food allergies so that I can better assist my patients when developing meal plans. These sweet potato pancakes were a great example. Oats (as long as they are processed in a factory that does not cross contaminate with wheat) are gluten-free. Mixed up with a little mashed sweet potato for sweetness, fiber, and vitamin A, these babies made my morning. I hope they make yours too.
Sweet Potato Pancakes
Ingredients:
- 1 cooked sweet potato (approx 1 pound by weight)
- 3/4 cup uncooked old fashioned oats
- 1/2 cup plain flavored yogurt of choice
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 eggs
Directions:
- Peel cooked sweet potato.
- Place all ingredients into blender and pulse until smooth (do not over pulse).
- Heat a lightly greased skillet over medium heat. Pour about 1/4 cupfuls onto skillet and flip once lightly browned on each side.
- Finish with toppings of choice…I used peanut butter, Greek yogurt, walnuts, and a tad bit of maple syrup.
