Sweet Potato Pancakes with Spiced Blueberry Sauce

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh
  • 1/2 cup Sweet potato puree

• Canned Goods

  • 3/4 cup Coconut milk

• Condiments

  • 1 Blueberry sauce

• Baking & Spices

  • 1 cup All purpose gluten free flour
  • 2 tsp Baking powder
  • 1 1/2 tsp Cinnamon
  • 1 tsp Kosher salt
  • 1 pinch Salt
  • 6 tbsp Sugar

• Oils & Vinegars

  • 1 tsp White vinegar

Found on heatherchristo.com

Ingredients

• ¾ cup coconut milk
• 1 teaspoon white vinegar
• 1 cup All Purpose Gluten Free Flour (I use Bobs Red Mill)
• 2 tablespoon sugar
• 2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• ½ cup sweet potato puree
• Blueberry Sauce
• 1 cup fresh blueberries
• ¼ cup sugar
• ½ teaspoon cinnamon
• pinch of salt
• ¾ cup coconut milk
• 1 teaspoon white vinegar
• 1 cup All Purpose Gluten Free Flour (I use Bobs Red Mill)
• 2 tablespoon sugar
• 2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• ½ cup sweet potato puree
• Blueberry Sauce
• 1 cup fresh blueberries
• ¼ cup sugar
• ½ teaspoon cinnamon
• pinch of salt

Directions

• Combine the coconut milk and the white vinegar in a small bowl and set aside for 10 minutes.
• Whisk together the dry ingredients in a medium bowl.
• Add the sweet potato puree and the coconut milk and whisk until smooth.
• Heat a griddle or non-stick pan over medium-high heat.
• In a small pot heat the blueberries and the sugar over medium-low heat. Add the cinnamon and the salt and stir while the blueberries burst and the juices create a sauce. When it is hot and bubbling, transfer to a pitcher.
• Grease the griddle with coconut or vegetable oil.
• Pour the pancakes and cook for about 2 minutes or until you see little bubbles forming on the edges of the pancakes. Flip them over and cook another minute. Serve immediately or keep hot in a warm oven until ready to serve.
• Serve hot with hot blueberry sauce.
• Combine the coconut milk and the white vinegar in a small bowl and set aside for 10 minutes.
• Whisk together the dry ingredients in a medium bowl.
• Add the sweet potato puree and the coconut milk and whisk until smooth.
• Heat a griddle or non-stick pan over medium-high heat.
• In a small pot heat the blueberries and the sugar over medium-low heat. Add the cinnamon and the salt and stir while the blueberries burst and the juices create a sauce. When it is hot and bubbling, transfer to a pitcher.
• Grease the griddle with coconut or vegetable oil.
• Pour the pancakes and cook for about 2 minutes or until you see little bubbles forming on the edges of the pancakes. Flip them over and cook another minute. Serve immediately or keep hot in a warm oven until ready to serve.
• Serve hot with hot blueberry sauce.