Intro: Gluten Free Sweet Potato Chocolate Chip Pancakes
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 important...do 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 potato....plus 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 them....in 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.....