Gluten Free Sweet Potato Chocolate Chip Pancakes





Introduction: Gluten Free Sweet Potato Chocolate Chip Pancakes


3 eggs
1 cup full-fat ricotta cheese
1 cup certified gluten-free rolled oats
1/2 cup mashed sweet potato
2 tsp vanilla extract
1 TB honey
1/4 tsp salt
1/3 cup chocolate chips (or as much or little as you prefer....I use a lot of bittersweet chips)


1.  Preheat griddle to 350 degrees

2.   Put all ingredients except for the chocolate chips into a blender.  Blend until smooth (I use the "puree" setting on my Kitchenaid blender)

3.  Pour batter into a bowl...stir in chocolate chips.   This is not skip this step.  If you attempt to put the chocolate chips in the pancakes once you've already poured the batter onto your griddle, you will burn the chocolate when you flip the pancakes and they will taste horrible.   Trust me, its worth having to wash one more bowl to have the chocolate be melted and delicious inside the pancake.

4.  Using a 1/4 cup measuring cup, scoop batter onto preheated griddle.  Flip when bubbles start to rise to the top.   They should be golden on each side.

Makes 10 four inch pancakes.

Notes:  If there were a category for "Best Complete Meal in a Handheld Food," I would nominate this pancake.  Its like sitting down to eat a meal of scrambled eggs, a piece of cheese, a bowl of oatmeal, and some sweet a piece of chocolate for dessert.   You've got your fat, protein, whole grain and vegetable....all in one!   Have I mentioned that I think dark chocolate should be its very own food group?    

This pancake was actually discovered quite recently when my sweet child decided, after two years of eating them, that sweet potatoes were now "Eww yucky".   I decided that his favorite pancakes would be a terrific place to hide some mashed sweet potatoes!   You really can't even taste fact I've thought about adding more next time.  I love love love pancakes because they freeze so well, and reheat in the microwave!  Also, no matter how bad of a day he is having, my child will never turn down a pancake.   LOVE these.....



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    Can't have dairy. Any sub?

    You could experiment with soy cheese or crumbled tofu, it might work

    I'm sorry, the cheese is really important in this recipe. It gives the pancakes texture and structure. I would try a different pancake recipe :)

    You are nominated for the 601Contest: Breakfast! Congratulations!

    Do you need to cook the sweet taters first ?

    Yes! Although ideally you would have them in the fridge as leftovers from dinner. If I don't have any leftovers, I will bake up a few at 400 degrees for an hour to an hour and a half (depending on size), and then let them cool on the counter. I scoop out the flesh, and portion it into 1/2 cup portions in zip loc bags. I freeze the zip loc bags and take out 1/2 cup whenever I need it :)

    Toss in some BACON and you got perfection!!!!!