Sweet Potato And Sage Pancakes Recipe

Name: Sweet Potato And Sage Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons ground flaxseed; 1/3 cup hot water; 1 cup firmly packed shredded unpeeled sweet potato; 3/4 cup; 2 tablespoons unrefined extra virgin olive oil; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons dried sage; 1 cup brown rice flour; 3/4 teaspoon baking soda; 1/4 teaspoon sea salt

Servings: persons

1
Preheat the oven to 400u00b0F.
2
In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.
3
In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.
4
In another medium bowl, mix the flour, baking soda, and salt.
5
Add the wet ingredients to the dry ingredients and stir well to combine.
6
Line a baking sheet with parchment paper and grease it with ghee or olive oil.
7
Scoop out slightly less than 1/2 cup batter and roll it in your palms to form a ball. Place it on the baking sheet and press down to form a 1/4-inch-thick pancake. Repeat the process.
8
Bake for 20 minutes or until brown.
9
Serve topped with a dollop of coconut yogurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.
10
Keep refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a dash of ghee.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons ground flaxseed, 1/3 cup hot water, 1 cup firmly packed shredded unpeeled sweet potato, 3/4 cup, and more.

Yes, Sweet Potato And Sage Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato And Sage Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions