A delightful savory pancake recipe featuring roasted sweet potato, milk, and gluten-free flour, cooked until golden brown and served with a fried egg, hollandaise sauce, chives, and bacon.
Add 1 small roasted sweet potato (without the skin), 1/4 cup of milk, 3 tbsp of flour (i used bobs red mill gf blend), and a pinch of salt to a food processor and blend until smooth. Heat a pan to medium-high and add a tbsp of butter to coat the pan. Pour your batter (should make about 4-5 pancakes) Cook on each side about 5 mins or until golden brown. Serve with a fried egg, hollandaise sauce, fresh chives, and chopped bacon!
