Thursday, February 25, 2010

GLUTEN FREE PANCAKES FOR PANCAKE WEEK 1


Above are sweet potato pancakes,  perhaps not what first comes to mind when you think of Pancake Day, but delicious and full of nutrition, nonetheless. Here's the recipe:

Ingredients:

  •  1 lightly beaten egg
  • 16 oz yams, peeled 
  • 1 small onion, chopped
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 2T all-purpose gluten free flour
  • oil for frying (canola or peanut work well)

Instructions:

  • Heat oil to 375 degrees (use thermometer if possible)
  • Mix egg, onion, parsley and flour.
  • Process yams in food processor until yams are in small bits (see photo below)
  • Mix potatoes with salt in a bowl lined with a cloth napkin. Join ends of napkin to make a bag, twisting the napkin until as much liquid as possible is removed.  
  • Add potatoes to egg mix.
  • Use 1/4 cup measure to transfer mixture to oil. Flatten immediately with spatula.
  • Do not turn pancakes until edges are very brown.

Makes 8 latkes.

Serve with sour cream and/or  applesauce (traditional)  or cranberry sauce and/or yogurt (non-traditional). 

Here's another pancake recipe.


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