Even though I didn’t make these pancakes this morning, I really wish I had, because they might have brightened up this otherwise very grey and rainy day, here in Eindhoven (The Netherlands). Instead I will write about making them, and share some lovely mouth watering pictures while having a cup of herbal tea or two.
First of you need to make some sweet potato puree, that is if you don’t live in a country where you can buy it ready made like me. But still making your own has the added benefit of it being 100% conservative free. I normally make a big batch at once and freeze down what I don’t need right away for later in handy portion sizes. And honestly it never lasts long anyways as I use it in baby food, smoothies, baked goods etc. The easiest way to make the puree is simply to place the sweet potatoes (leave the skin on) in an oven tray, and place in the oven for about an hour at approximately 200 °C (390 °F). Once you can push a fork all the way through without any resistance, it is done. Very big sweet potatoes might need a bit longer than one hour. Let them cool down for a bit before you peel the skin aside and scoop out the meat.
Once you have made your sweet potato puree, it is time to make your pancakes. I make the pancake batter in a blender, simply because I make use of rolled oats instead of flour. You can of course swap out the oats for any flour you like, but beware that you might need to adjust the thickness of the batter then. For the batter you need oats, sweet potato puree, apple sauce (i also make this myself), almond milk (be sure you buy one with only tolerated ingredients), salt, baking powder and cinnamon and cardamom (if tolerated). Place all ingredients in the blender, and blend until you have a smooth relatively thick pancake dough. It is important that you can see that the oats are blended finely into the dough. The more oat lumps you have the more difficult it is to bake the pancakes. I used fine oats (instant oats), if you make use of a coarse type of oats you may need to blend longer and maybe even add a bit more liquid. Place about 1-2 tbsp of the batter per pancake onto the pan and cook at relatively low heat until starting to brown a little. Repeat for the rest of the batter. This recipe makes about 12 pancakes. Make sure you cook them long enough for the dough to not be fluid in the middle anymore.
Once you have finished the pancakes, it is time to make the blueberry sauce. I did not come up with this part myself! It is from a video I saw on Instagram some time ago, from Jamie Oliver. Where he made doughnuts with this blueberry sauce. And it just looked sooo good that I needed to make it too 🙂 You can find Jamie Oliver’s recipe for “breakfast doughnuts” here. I haven’t tried making the doughnuts yet, but I will give them a try this weekend, in an egg less version though, since I’m avoiding eggs these days. (Egg side note: Eggs, with the exception of raw egg whites, are okay in terms of Histamine Intolerance, but I’m sensitive to eggs and therefor decided to avoid them for the time being, which is hard, because I love eggs!!!!).
For the blueberry sauce, simply pour the blueberries (frozen of fresh, both works) into the pan, and cook til the blueberries start to form a sauce in the pan. If you use frozen, make sure that all the berries are defrosted completely before you go on. Then add the yogurt of your choice to the pan, stir a little (only enough to marble the yogurt) and transfer to a serving bowl. I use goat milk yogurt, because I tolerate goat milk (products) better than cow milk (products). If you don’t tolerate dairy, you can make use of some thick coconut milk, or even coconut yogurt if you tolerate that. And of course the blueberries on there own is also delicious, no need to complicate things more than necessary.
Serve up and enjoy.Print
- 1 cup (instant) oats
- 3/4 cup sweet potato puree (ca. 200 g)
- 2 tbsps applesauce (can be replaced by 1 tbsp of honey)
- 1 1/2 cups almond milk (organic with only allowed ingredients, or milk of your choice)
- 2 tsps cinnamon
- 1 tsp cardamom
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp coconut oil (to cook the pancakes in)
- 2 cups blueberries (ca. 300 g)
- 1/4 cup (goat milk) yogurt
- Combine the oats, sweet potato puree, applesauce, almond milk, spices, salt, and baking powder together in a blender and combine until smooth.
- Heat a griddle or nonstick pan over low/medium heat and add a tsp of coconut oil.
- Place about 1-2 tbsp of the batter per pancake onto the griddle and cook until starting to brown a little. Repeat for the rest of the batter. (this should make 12 pancakes)
- Cook the blueberries in the pan until a sauce starts to form. Turn off the heat and add the yogurt. Stir a little just to marble the yogurt and then transfer to a serving bowl.
- Serve the pancakes with the blueberry sauce and enjoy. The nutritional facts are based one person of four, meaning 3 pancakes and 1/4 of the blueberry sauce. But in all honesty I eat about 5-6 pancakes, when I make this dish.