Gluten Free Sweet Potato Pancakes with Blueberry Sauce
Fluffy gluten free mini pancakes made with nobis sweet potato flour, topped with a quick blueberry lemon maple sauce.
Ingredients
Method
Pancakes
- Whisk the eggs, sugar, melted butter, milk and vanilla until smooth.
- Add the nobis sweet potato flour, baking powder and salt. Mix into a smooth batter.
- Pour small rounds onto a lightly greased pan over low heat.
- Cook about 1 minute, until bubbles form, then flip.
- Cook until golden brown.
Blueberry lemon maple sauce
- Add the blueberries, butter, lemon juice, lemon zest, maple syrup and salt to a small pan.
- Bring to a boil, stirring, then keep stirring for 3 to 4 minutes until it thickens a bit.
- Spoon the warm sauce over the pancakes.
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Let us know how it was!Nutrition
Per serving: 3 mini pancakes with sauce
520Calories
11gProtein
88gCarbs
8gFiber
See full Nutrition Facts
Nutrition Facts
2 servings per recipe
Serving size3 mini pancakes with sauce
Amount per serving
Calories520
| % Daily Value* | |
| Total Fat 16g | 20% |
| Saturated Fat 8g | 38% |
| Trans Fat 0g | |
| Cholesterol 215mg | 71% |
| Sodium 840mg | 36% |
| Total Carbohydrate 88g | 32% |
| Dietary Fiber 8g | 27% |
| Total Sugars 49g | |
| Includes 31g Added Sugars | 61% |
| Protein 11g | |
| Vitamin D 1.9mcg | 10% |
| Calcium 480mg | 37% |
| Iron 2.4mg | 14% |
| Potassium 920mg | 20% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Values are estimates calculated from the ingredients.
