Histamine-Free Sweet Potato Pancakes

Name: Histamine-Free Sweet Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Yield: 10
Ingredients: 1 large sweet potato, peeled and diced; 1 cup gluten-free flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1 cup almond milk; 2 tablespoons coconut oil, melted; 1 teaspoon vanilla extract; 2 tablespoons maple syrup

In a pursuit to create a delicious, histamine-free breakfast, a dedicated mother came up with these Sweet Potato Pancakes. Her son suffered from histamine intolerance, which drastically limited his diet. Refusing to let him miss out on the delight of a weekend pancake breakfast, she experimented with histamine-safe ingredients, eventually perfecting this recipe. The result? A family favorite that everyone can enjoy.

Prep Time15 minutes
Cook Time30 minutes
Servings1 Person

Why suitable for low histanmine diet

These pancakes are suitable for a low histamine diet thanks to the careful selection of ingredients. Sweet potatoes are low in histamine, as is the gluten-free flour and almond milk. By replacing traditional high-histamine ingredients with safer alternatives, the pancakes retain their mouth-watering taste while ensuring they are safe for consumption by those with histamine intolerance.

Ingredients

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1 large sweet potato, peeled and diced

1 cup gluten-free flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup almond milk

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract

2 tablespoons maple syrup

Instructions

0Cook the diced sweet potatoes in boiling water until tender, about 15 minutes. Drain and let cool.
1In a large bowl, combine the flour, baking powder, salt, and cinnamon.
2In a separate bowl, mash the cooked sweet potato until smooth. Add the almond milk, melted coconut oil, vanilla extract, and maple syrup, mixing until well combined.
3Pour the sweet potato mixture into the dry ingredients and stir until just combined.
4Heat a non-stick skillet over medium heat. Spoon the batter onto the skillet, using about 1/4 cup for each pancake. Cook until the edges are set and bubbles appear on the surface, then flip and cook until golden brown on the other side.
5Serve warm, drizzled with additional maple syrup if desired.

Tipps

Cook Sweet Potatoes Until Tender

Make sure your sweet potatoes are thoroughly cooked until tender, as this will allow you to easily mash them and mix them into your pancake batter.

Use a Non-Stick Skillet

Cooking your pancakes on a non-stick skillet ensures easy flipping and a nicely browned surface on each pancake.

Don't Overmix the Batter

Overmixing the batter can result in tougher pancakes. Mix just until your wet and dry ingredients are combined.

Customize Your Toppings

Feel free to customize your pancake toppings! A drizzle of maple syrup, a scattering of blueberries, or even a sprinkle of shredded coconut would all be delicious and histamine-safe choices.

Nutrition Facts

Calories220
Protein3g
Carbs38g
Fat6g
Fiber3g

Remember that everyone's tolerance to histamine can be different, so it's important to pay attention to your body and adjust your diet accordingly. Always discuss dietary changes with a healthcare professional.

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