I have been trying to find a good, simple recipe for gluten free pancakes, without the use of banana. Apparently that was not as easy as I thought!
This recipe however, is so easy, and the pancakes are delicious.
I’ve come to use Sweet potato puree a lot, due to the fact that my stomach does not like bananas!
Here are the simple steps to have purèe on hand at all times. Peel 3-4 Sweet potatoes. Dice them and boil them in water until soft. Drain the water; but save a cup for the purèe process. Blend the Sweet potatoes until you have a smooth thick purèe. Add some of the saved water, if needed.

Sweet Potatoes are a great source of fiber, which helps you maintain your blood sugar levels, and they have a low Glycemic Index. It’s a great source of Beta carotin, Vitamin A and B6. And they taste amazing; either cooked, baked or raw!

This batch makes about 10-12 small pancakes! I usually serve them with a mixed salad, tuna salad, smoked Salmon salad, or use it as a mini pizza crust.

2 cups of Sweet potato purèe
2 eegs
1 cup of gabanzo bean flour
2 tsp baking soda
Salt and pepper to your taste
Coconut oil or organic butter for cooking.

Wisk all ingredients well, and let it rest for about 10 minutes.
Heat a large pan, and add the coconut oil or butter.
Make 4, 4-5 inch pancakes and let them fry for abut 3-5 minutes on each side, on medium heat.