Gluten Free Sweet Potato Corn Cakes with Maple Syrup and Flur de Sel

These are a beautiful addition to “breakfast for dinner” which we enjoy often, they were pretty quick and easy to make too:

Peel and boil and quarter 1 large sweet potato, until fork tender. Cool then grate into a bowl. Add 1 egg, and 1/2 cup of milk and mix. Then add 1/4 cup brown rice flour, 1/4 cup of  potato flour, along with 1/4 cup of course corn meal, a pinch each of guar gum and potato starch. S+P and 1 green onion chopped. Bring together into a thick dough.

Oil a hot griddle and panfry pancakes until nicely brown on both sides (we made toonie cakes)

Finish with pure maple syrup and a sprinkle of green onions, hot chilis, and course sea salt!

**Perfect to enjoy with a poached egg and micro greens!


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