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™
Hi Jill
Will you be doing any of your breathing sessions this summer at the Vegan Summerfest? If not do you offer private sessions either individually or with others? You have always been a source of inspiration to me and, of course, nothing else matters if you can’t breathe.
Lee,
No breathwork at Summerfest but always online through Zoom. Let’s talk about it when we are there.
I was wondering what non-stick griddle you use to cook your pancakes. Any recommendations for no need for butter or oil to prevent sticking.
I use an Italian ceramic coated pan. Getting the “just right” pan isn’t always easy.
I have not heard of or found a GF sourdough starter.
Have you already posted a recipe for it somewhere?
Amy,
I included the link in my newsletter when I first made the starter. I used this recipe: https://www.freshisreal.com/sorghum-sourdough-starter/
My sourdough is still going and I have shared it with a number of people. Every week or two, I take out 1/2 cup and add 1/4 cup sorghum flour and 1/4 cup water. It seems to like me and it is still going strong.
I hope that this helps you.
I believe I have found a jewel with your website. Thank you for posting such delicious and easy recipes..
Thank you for this. I hope that you enjoy cooking all recipes that you find here.