1largesweet potato(cook until soft, bake at 375 for one hour)
1egg (a good replacement for the egg is 1 tablespoon ground chia seeds and 3 tablespoons of water)
3tablespoonsgluten-free flourwe use brown rice flour
3/4teaspooncumin
1/4teaspoonallspice
dashcinnamon
1teaspooncoconut oil
1/2teaspoonmaple syrup
1/2teaspoonsea salt
Instructions
Scoop out the inside of the sweet potato into a bowl and add all ingredients except the quinoa. Stir to combine with large spoon (I use a fork to mash the potato first and then add the remaining ingredients). Add quinoa and stir until just combined. Don't overmix or the quinoa will start getting mushy.
If you have time, let the batter sit in the fridge for 20 min to a hour. If you don't have the time skip this step and forget I said anything. Sometimes time is of the essence!
Form into 2 inch pancakes and cook on a pancake griddle or small frying pan (use a little more coconut oil as your cooking oil if needed). Grill 4 minutes per side on medium heat until golden brown. Enjoy!