2 glasses (500 mL) quinoa flour
½ glass (125 mL) cornstarch
1 tbsp (15 mL) heating powder
Ocean salt, to taste
1 glass (250 mL) cooked and pounded sweet potato (from around 1 sweet potato, peeled, cleaved, cooked and squashed)
¾ glass (175 mL) unsweetened fruit purée
2 tbsp (25 mL) liquefied coconut oil or margarine
1½ mugs (375 mL) non-fat milk
Rhubarb Maple Syrup
4 mugs (1 L) slashed new or solidified rhubarb stalks
½ glass (125 mL) immaculate maple syrup
¼ tsp (1 mL) ground ginger
Rhubarb Maple Syrup: In a little pan, bring rhubarb, maple syrup, ginger and 1/3 glass (75 mL) water to a bubble over medium-high warmth; diminish warmth to medium-low and stew, mixing incidentally, until natural product is delicate and sauce is marginally thickened, 10 to 15 minutes. Cover and put aside.
In the interim, in a dish, whisk flour, cornstarch, preparing powder and salt. In a vast dish, whisk egg, sweet potato, fruit purée and coconut oil; rush in milk. Include flour blend, blending just until consolidated.
Heat a huge non-stick skillet over medium warmth; fog with cooking shower. Working in bunches, spoon inadequate ½ container (125 mL) hitter per hotcake into skillet, spreading to about ½-inch (1 cm) thickness. Cook, turning once, until brilliant chestnut and set in focus, around 6 minutes.
Rehash with remaining player, wiping container and moistening with extra cooking shower with every clump. Present with Rhubarb Maple Syrup (warmed, if fundamental).
Serves 6 (12 hotcakes). Aggregate cooking time: 30 minutes
Per serving (2 hotcakes and 2 tbsp/25 mL syrup blend): 390 calories, 10 g protein, 8 g fat (4 g soaked fat), 70 g carbs, 6 g fiber, 36 mg cholesterol, 327