Sweet Potato Pancakes with Rhubarb Maple Syrup


2 glasses (500 mL) quinoa flour 

½ glass (125 mL) cornstarch 

1 tbsp (15 mL) heating powder 

Ocean salt, to taste 

1 egg 

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). 

Nourishing data 

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