These wheat-free pancakes are sweetened with nothing but homemade, sugar-free applesauce—but a drizzle of maple syrup to serve certainly isn't a bad idea.

　　

Ingredients

Makes 6 pancakes

　　3 tablespoons ground flaxseed

　　1/3 cup hot water

　　1 cup firmly packed shredded unpeeled sweet potato

　　3/4 cup Homemade Applesauce

　　2 tablespoons unrefined extra virgin olive oil

　　1 tablespoon freshly squeezed lemon juice

　　2 teaspoons dried sage

　　1 cup brown rice flour

　　3/4 teaspoon baking soda

　　1/4 teaspoon sea salt

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.

　　

Step 3

In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.

　　

Step 4

In another medium bowl, mix the flour, baking soda, and salt.

　　

Step 5

Add the wet ingredients to the dry ingredients and stir well to combine.

　　

Step 6

Line a baking sheet with parchment paper and grease it with ghee or olive oil.

　　

Step 7

Scoop out slightly less than 1/2 cup batter and roll it in your palms to form a ball. Place it on the baking sheet and press down to form a 1/4-inch-thick pancake. Repeat the process.

　　

Step 8

Bake for 20 minutes or until brown.

　　

Step 9

Serve topped with a dollop of coconut yogurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.

　　

Step 10

Keep refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a dash of ghee.

　　From Cooking for Hormone Balance Copyright © 2018 by Magdalena Wszelaki. Published by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.