Sweet Potato and Peanut Butter Pancakes with Blackberry Yogurt

These Sweet Potato and Peanut Butter Pancakes are a delightful fusion of traditional pancake flavors with a creative twist. The sweet potatoes provide natural sweetness and moisture, while the peanut butter adds a rich, nutty flavor. Topped with a luscious blackberry Greek yogurt, these pancakes are not only gluten-free but also packed with protein, making them a perfect breakfast or brunch option.

Ingredients:

• 1 cup gluten-free flour
• 1/2 cup mashed sweet potatoes
• 1/4 cup peanut butter
• 1 large egg
• 1/2 cup Greek yogurt
• 1/4 cup blackberries (plus extra for garnish)
• 1 tablespoon honey or maple syrup (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Butter or oil for cooking

Instructions:

1. In a large mixing bowl, combine the gluten-free flour, baking powder, and salt.
2. In another bowl, mix together the mashed sweet potatoes, peanut butter, egg, honey (if using), and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. If the batter is too thick, add a little water or milk to reach your desired consistency.
4. Heat a non-stick skillet over medium heat and add a little butter or oil.
5. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
6. In a small bowl, mash the blackberries and mix with the Greek yogurt to create a simple blackberry yogurt.
7. Serve the pancakes warm, topped with blackberry yogurt and extra blackberries as garnish.