A gluten free version of my Versatile Sweet Potato Pancakes.
Have you tried teff? I instantly fell in love with its sweet chocolaty taste. As delicious as it is, according to Ayurveda, it is heating and drying, so best to consume it mixed with other more neutral grains (it is lovely with rice!).
Just adding a little bit of teff to rice creates a lot of flavour. I usually stick to 3:1 or 4:1 rice to teff ratio.
Sweet Potato Rice and Teff Pancakes
Gluten free pancakes
Equipment
- cast iron frying pan
Ingredients
- 1 1/2 cup rice flour -I use 1 cup rice to grind it into 1 1/2 cup flour
- 3/4 cup teff flour -I use 1/2 cup teff to grind into 3/4 cup flour
- 2/3 tsp salt - I use fine pink salt
- 1 dash cinnamon powder
- 1 tsp vanilla essence optionally omit for a savoury version
- 1/4 tsp clove powder - I milled one whole clove with the grain
- 1 1/2 tbsp ghee - plus extra for frying
- 1 tbsp maple syrup - optionally omit for a savoury version
- 1 medium sweet potato - peeled and grated finely or swap for carrot, pumpkin or butternut squash or omit altogether
- 1 egg - slightly whisked enough to be uniform or 1 tablespoon of ground flaxseeds mixed through the flour
- water - enough to create thick pancake batter consistency
Instructions
- Whisk all the ingredients together by hand till combined.
- Let the batter rest while you are preheating the cast iron pan for 10 minutes on low. (It is important to do so, otherwise the pancakes will stick.)
- Spread a little ghee over the surface of the pan and on medium heat fry the pancakes till bubbles appear (or, if adding the sweet potatoes, till the crust is formed at the bottom, stirdy enough to flip the pancake).
- Flip and continue to cook till done.
- Apply more ghee before the new batch.
Notes
Adjust the water content to create:
- thin and crispy pancakes with looser batter (works better without added grated veggies)
- thicker heartier pancakes with denser batter
- a drizzle of maple syrup or honey
- tahini sauce
- Hot Carob Fudge Sauce
- "Fudge" Sauce
- Apple, Raisin and Cinnamon topping
- Créme fraíche (we love a creamy but not sour variety)
- Fudge-like Buttery fried sunflower seeds topping
- Homemade jam
- Homemade almond cream
- Freshly Squeezed Lime, Orange or Lemon juice
- on a side of a soup instead of flatbreads
- topped with homemade bean or lentil hummus
- topped with guacamole served as part of a meal
- Créme fraíche (we love a creamy but not sour variety)
- homemade ricotta cheese
- Créme fraíche and shredded chicken
- Pulled pork or beef
- Carrot and Parsnip Mash
- Freshly Squeezed Lime, Orange or Lemon juice
- Scrambled eggs with fresh dill or "Scrambled" Mung dal