Purple Sweet Potato Pancakes
Ingredients
- 1/2 cup mashed purple sweet potato (steamed, peeled, and mashed or riced)
- 1 1/2 cups cashew milk
- 2 tablespoons apple cider vinegar
- 1 tablespoon vanilla extract
- 1 tablespoon ground flax seed
- 1/3 cup sweetener
- 1 1/4 cups all-purpose gluten-free flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch of salt
Preparation
Add all wet ingredients (including sugar and flax seed) to a mixing bowl and stir to combine.
Add in all dry ingredients and mix well. Let batter rest for 5-10 minutes. If it thickens too much you may need to add more cashew milk (any plant based milk works).
Heat a cast iron skillet over medium low heat.
Pour 1/4 cup of batter at a time onto skillet. Wait until it is bubbly and set, and flip!
Keep cooked pancakes in 250 degree oven to stay warm until all are ready!
Serve hot topped with date syrup, sliced banana, granola, fresh blueberries, and a sprinkle of hemp seeds.
