Sweet Potato Sheet Pancakes

If you’re like me, the only bad thing about making pancakes is standing at the stove cooking 3 or 4 at a time when there’s at least a dozen to cook. Well, this recipe takes that away! These are the lightest, fluffiest pancakes I’ve had since I went gluten-free and oh so mouth-wateringly delicious. Of course, pumpkin or butternut squash can be substituted for the sweet potato puree, just make sure that they aren’t too wet so a drier squash would work best. I used Trader Joe’s frozen sweet potato mash in this recipe thinking canned sweet potato puree might be too wet. And it worked just fine. Also be sure to let the mixture sit in the baking pan for 10-15 minutes after you spread it. Gluten free flours take longer to absorb moisture than regular flour and letting it sit on the counter before cooking gives the flours time to absorb some of the liquid and the end product won’t be gummy.

In a large mixing bowl whisk together:

2 tablespoons ground flax

1/3 cup aquafaba (or 1/3 cup water with 1/2 teaspoon aquafaba powder)

While the flax gel is working, about 5 minutes, prepare an 15×9″ baking sheet by covering with parchment paper and spraying generously with a non-stick spray (I use Chosen Foods Avocado spray because it’s 100% avocado oil).

When the flax gel is set, add:

1/2 cup sweet potato puree

1/4 cup avocado oil

1/4 cup date syrup (or coconut or agave nectar, honey, or maple syrup)

1 1/2 cup non-dairy milk

1 teaspoon pumpkin pie spice

3/4 cup protein powder (I used Probase organic pumpkin seed protein, unflavored)

Whisk to combine before adding:

1 1/2 cups all purpose gluten-free flour

1/2 cup chickpea flour

1 teaspoon xanthan gum

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1/3 cup dried cranberries (optional)

1/4 cup carob (or chocolate) chips (optional)

Stir to combine making sure to moisten all the flour but not overmix, batter will be thick. Spread in the prepared baking sheet and let sit 10-15 minutes while the oven heats to 400 degrees. Bake 18-20 minutes until spongy in the middle and golden brown. Cut into 12 pieces and serve with a drizzle of maple syrup. I found 2 pieces were enough for me so 4-6 servings depending on your appetite.

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