We are pancake lovers in this house. But I will admit that it's been a while since whipping up a batch. So last weekend, I decided it was time.
The pancakes I make are always easy and usually just require a blender. Because why use your body when you can use a blender! The simplicity of blender pancakes rock my world... and my family's too.
This isn't my first pancake recipe either. Oh no, I've got a few recipes in my library!
- Blender Pumpkin Pancakes
- Pumpkin Cinnamon Oat Pancakes
- Vegan Banana Pancakes with Raspberry Compote
- Oat Cakes with raw Chocolate Sauce
This recipe makes 20-25 pancakes depending on the size of pancakes. I make such large amounts because I love having leftovers. This way you can store them in the fridge or in the freezer. Simply pop them in the toaster for a quick breakfast. If you don't need this many pancakes, simply just half the recipe.
This is my first time using sweet potatoes in pancakes as I usually turn to pumpkin. Let me just say, it makes for a smooth but light pancake. My family went nuts for them! You may also notice that the recipe calls for leaving the skin on. This is because there's so many nutrients in the skin of vegetables but when we remove them, we remove essential nutrients as. I always leave the skin on. It simplifies and nourishes my life.
As for the blueberry compote, this is our favourite sauce to make with pancakes. Blueberries are sweet and don't actually require any additional sweetness. I was actually that I hadn't shared this recipe before (like really shocked!) simply because we make this sauce most times we make pancakes. I first created this sauce to deter my kids from having maple syrup on their pancakes... and it worked!
- 2 cups sweet potato, cubed, skin on
- 2 cup water
- 1/4 cup + 2 tbsp. pure maple syrup
- 1/4 cup coconut oil
- 2 tsp true cinnamon
- 2 tsp baking soda
- 1 tsp sea salt
- 4 farm fresh eggs
- 4 cups gluten free rolled oats
- 2 cups frozen blueberries
- 2 tbsp. water
- In a small pot, cover sweet potatoes with water. Bring to a boil then slightly reduce and cook until fork goes through them. Strain water and set aside.
- In a highspeed blender, add cooked sweet potatoes, water, maple syrup, coconut oil, cinnamon, salt and baking soda. Blend on high until smooth.
- Add eggs and blend again.
- Add 2 cups of oats. At this time, you blender may be very full, which is why it's good to divide the oats when adding them in. Blend until smooth, then add in remaining oats. Blend once more, until smooth. If using a vitamix, use your plunger if needed.
- Preheat a non stick frying pan (or grease with coconut oil). Once hot, pour approx. 1/4 of batter on to frying pan. Cook until the batter starts to bubble on the edges, then flip to the other side. Repeat: depending on size of pan, you can cook 3-4 pancakes a time.
- Prepare blueberry compote: In a small pot, add blueberries and water and bring to a boil. Stir the blueberries as they start to heat, helping them not to stick to the pot. The blueberries will start to melt and they will create a juice. Give a stir and continue to boil them. The boiling of the blueberries helps to evaporate some of the liquid, making the sauce thicker. Do this for about 5 minutes. Reduce heat to low and let simmer for another 5 minutes.
Serve with fresh fruit, and even a drizzle of nut of seed butter!