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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 mini pancakes
Ingredients Method Video

Ingredients
  

Pancakes
  • 2 eggs
  • 1 tbsp sugar
  • 1 tbsp butter melted
  • ½ cup milk
  • 1 tsp vanilla extract
  • ¾ cup nobis sweet potato flour
  • 2 tsp baking powder
  • 1 pinch salt
Blueberry lemon maple sauce
  • 1 cup blueberries fresh or frozen
  • 1 small square butter
  • ½ lemon juiced
  • ¼ lemon zested
  • ¼ cup maple syrup
  • 1 pinch salt

Method
 

Pancakes
  1. Whisk the eggs, sugar, melted butter, milk and vanilla until smooth.
  2. Add the nobis sweet potato flour, baking powder and salt. Mix into a smooth batter.
  3. Pour small rounds onto a lightly greased pan over low heat.
  4. Cook about 1 minute, until bubbles form, then flip.
  5. Cook until golden brown.
Blueberry lemon maple sauce
  1. Add the blueberries, butter, lemon juice, lemon zest, maple syrup and salt to a small pan.
  2. Bring to a boil, stirring, then keep stirring for 3 to 4 minutes until it thickens a bit.
  3. Spoon the warm sauce over the pancakes.

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