Yam Pancakes – gluten-free

It’s no secret that I like to experiment with baking.  With the onset of winter and its dark rainy days, followed by even darker nights, I really feel like comfort food – comfort food that is easy.  Because lately, I don’t feel like cooking complicated stuff, or even cooking at all some days.

So a couple of times in the last week, we’ve had breakfast for dinner. Last week it was a frittata with yam hash browns. Today it was yam pancakes with venison-blueberry patties.  I’ve made yam pancakes before, but felt they were so-so.  Tonight was a whole other story.  These were delicious.  You know something is good when you burn your mouth trying to eat it but then keep eating it anyway.  These yam pancakes were crispy on the outside, moist and light on the inside.  It was hard not to eat them as soon as they came out of the pan.

If you would like to enjoy these sweet but savoury pancakes, here is the recipe.

Ingredients:

  • 1 large yam, baked and slightly warm
  • 2 tbsp butter, unsalted and grass fed
  • 2 eggs
  • 1 tsp lemon juice
  • 1/4 c. rice flour (if avoiding grains, please use almond flour instead)
  • 1/4 c. tapioca flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Directions:

Preheat a cast iron pan over medium-low heat.

Blend or mash well the peeled yam with melted butter.  Add the two eggs and lemon juice, whipping to combine all the wet ingredients.  In a separate bowl, combing all the dry ingredients.  Add the dry ingredients to the wet and mix well.  The batter shouldn’t be runny nor too thick at this point.

To your warm pan, add a cooking fat of your choice.  I personally like lard or bacon fat from pastured pork.   Add the batter to the pan to form pancakes 2-3″ in diameter.  Cooking on med-low will keep these pancakes from burning.  Flip after a few minutes, when brown.

Be patient, these pancakes take a bit longer to cook than regular pancakes, but they are well worth it.

Enjoy with breakfast, lunch or dinner.  We ate these with venison-blueberry patties and a side of braised red cabbage with apples.

I’d love to know if you liked these as much as we did.  Leave a comment below!

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