To fuel a morning run, hike, or bike, try these tasty gluten-free plant-based flapjacks. This recipe also tastes great for supper. An easy campsite breakfast too, one a bit different than run-of-the-mill (not that there’s anything wrong with that) buttermilk pancakes. Bake the sweet potato in coals the night before, or toss it near a morning fire if that’s your thing. Can also, of course, bake the sweet potato ahead of time at home. Recipe makes enough to feed 4 hungry people.
Eric Aakko, MS MCHES, is a certified plant-based chef educator and backcountry cycling enthusiast. To learn more, visit Speaking Wellness. To watch a cooking demo of this recipe, visit the Plant-Based Scratch Kitchen.
1 cup buckwheat flour
1 cup yellow or blue cornmeal
1 soft ripe banana (mashed)
2 ¼ cups soy or almond milk
¾ cups baked and mashed sweet potato
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt (optional)
¼ cup chopped walnuts (optional)
Heat a cast iron or non-stick skillet. If using cast-iron, you will need to use a touch of olive oil spray. Heat the iron skillet thoroughly; the handle will feel hot. If using a non-stick skillet, no oil is necessary, but be careful to not overheat the pan.
Bake one large sweet potato in a toaster oven (slice it and cover with parchment paper). It will bake in about 20 minutes at 450 degrees. Or use baked sweet potato leftovers, just remember to remove the skin.
Mix all dry ingredients in a medium bowl. In a separate medium bowl, add the mashed banana, mashed sweet potato, and all wet ingredients and mix. Mix until all ingredients are combined and smooth. Combine the wet with the dry bowl and stir until combined. The batter should be “pourable”. If it is still thick, add a touch more nut milk.
Using a large spoon, pour a small amount of batter to make three small pancakes in the skillet (about 3 inches in diameter). When the pancakes begin to develop little holes (about 1 minute), then flip to cook the other side using a spatula. Serve with 100 percent real maple syrup and mixed berries.