Spiced Buckwheat Sweet Potato Pancakes with Warm Cardamom Pears
Perfectly spiced buckwheat sweet potato pancakes with warm cardamom pears will set your morning on fire. Gluten-free and vegan! This is possibly the most decadent, and yet uber healthy, way to start your day.
Servings: 15 pancakes, serving size 3 pancakes
Calories: 139kcal
Ingredients
Pancakes
- 1 cup sweet potato, cooked and mashed
- 1 cup whole fat coconut milk
- 1 cup almond milk
- 1 1/2 cups buckwheat flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- 1/2 tsp salt
Pears
- 1 tbsp coconut oil
- 4 pears sliced
- 1/2 tsp ground cardamom
Additional
- Coconut oil for cooking
- walnuts and maple syrup for topping
Instructions
Pancakes
- Combine all ingredients in a blender and mix until smooth. Allow batter to sit for several minutes before cooking.
- Heat a large cast iron skillet over medium-high heat. Add 1 tbsp coconut oil to pan. Drop batter into hot pan in 1/4 cup portions. Cook until bubbles begin forming, flip and cook for additional 4 minutes on other side. Keep warm in oven while preparing the remaining pancakes.
Pears
- In the meantime, heat 1 tbsp coconut oil in a large skillet. Add pears to skillet, sprinkle with cardamom and gently cook for 4-5 minutes. Until pears are heated through and tender.
Assembly
- Pile pancakes high alternately layering with pears and walnuts. Drizzle with maple syrup.
Notes
- Nutrition analysis is without maple syrup or walnuts and for one analyzed for one pancake
- These are also delicious drizzled with warm almond butter for a low sugar alternative
- I typically use leftover sweet potato for this recipe but organic canned sweet potato puree works as well. Just be sure it is not sweetened canned sweet potato!
Nutrition
Calories: 139kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 110mg | Potassium: 294mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3600IU | Vitamin C: 6.2mg | Calcium: 57mg | Iron: 1mg
