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Nothing says “comfort” quite like sitting down in front of a plate of pancakes. From the aroma to the texture, this classic breakfast tastes like those lazy weekends when you stay in your pajamas all day and practice the art of doing less. The natural sources of sweetness in these pancakes—sweet potato and banana—help you feel grounded and deeply satiated, as well as nourished with important vitamins and minerals. Vanilla may seem like a humble pantry staple, but it’s actually an ancient superfood with powerful effects on mood, thanks to its comforting scent. Don’t reserve your pancakes for the weekend—when you make a whole batch on Sunday, you’ll have plenty left over for breakfast throughout the week, or really any time of day when you’re looking for a healthy nosh (assuming there are any left!).
This recipe is part of a one-day meal plan from Root & Nourish. See the rest of the meals here.
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 10 pancakes
1/2 cup peeled baked sweet potato
1 ripe medium banana
1/2 cup gluten-free rolled oats
1/2 cup gluten-free measure-for-measure flour blend
1 tbsp gelatinized maca powder
1 tbsp chia seeds
1 1/4 cups almond milk
1/2 tsp pure vanilla extract
1/2 tsp ground nutmeg
1 tsp ground cinnamon
Pinch of sea salt
1 tbsp baking powder
Nonstick cooking spray or coconut oil
Drizzle of tahini or almond butter, raw honey or raw maple syrup, jelly or elderberry syrup.
- Combine the sweet potato and banana in a medium bowl and mash together with a fork, potato masher, or hand mixer. (It doesn’t need to be perfectly smooth at this stage but work to break up the big chunks.)
- Add the oats, flour blend, maca, and chia. Stir to combine.
- Add the milk, vanilla, nutmeg, cinnamon, and salt; stir well. At this stage, the batter should be thick but loose enough to pour easily; stir in more liquid, a little at a time, if the batter is too thick or more oats if it is too thin. The banana and sweet potato should also be smooth and fully mashed. Add the baking powder and stir to incorporate.
- Lightly coat a large skillet with cooking spray and set it over low heat. Using a quarter-cup measuring cup, scoop out some batter and pour it in an even layer onto the skillet. Repeat to fit as many pancakes as your skillet will hold without crowding them. Cook until bubbles appear on the tops of the pancakes and the bottoms are firm when you peek underneath with a spatula. Flip and cook until golden brown and crispy on the bottoms. (The insides might be slightly soft, but think of cookies that are moist in the center and crisp on the outside—yum!) Transfer the pancakes to a dish, cover with foil or a tea towel to keep warm, and repeat with the remaining batter.
- Serve warm, with the toppings of your choice.
Adapted from ROOT & NOURISH: An Herbal Cookbook for Women’s Wellness by Abbey Rodriguez and Jennifer Kurdyla. Copyright © 2021 Simon & Schuster, Inc. Reprinted by permission of Tiller Press, a Division of Simon & Schuster, Inc.