Sweet Potato Pancakes with Rhubarb Maple Syrup

Name: Sweet Potato Pancakes with Rhubarb Maple Syrup
Ingredients: 2 cups quinoa flour; ½ cup cornstarch; 1 tbsp baking powder; seasalt (to taste); 1 egg; 1 cup sweet potato (from about 1 sweet potato, peeled, chopped, cooked and mashed); ¾ cup unsweetened applesauce; 2 tbsp coconut oil or butter (melted); 1½ cups non-fat milk; 4 cups fresh or frozen rhubarb stalks (chopped); ½ cup pure maple syrup; ¼ tsp ground ginger

www.besthealthmag.ca

Fluffy and not too sweet, these pancakes are made with quinoa flour for a great gluten-free brunch option.

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Ingredients

2 cups quinoa flour
½ cup cornstarch
1 tbsp baking powder
seasalt (to taste)
1 egg
1 cup sweet potato (from about 1 sweet potato, peeled, chopped, cooked and mashed)
¾ cup unsweetened applesauce
2 tbsp coconut oil or butter (melted)
1½ cups non-fat milk
4 cups fresh or frozen rhubarb stalks (chopped)
½ cup pure maple syrup
¼ tsp ground ginger