Toasted Sweet Potato Pancakes with Toppings
Ingredients
- 1/3 cup sweet potato purée
- 1/3 cup cassava flour
- 1/4 cup almond butter
- 1/4 cup nut milk
- 2 eggs (vegan substitute: flax eggs)
- 1 tsp baking soda
Toppings
- Banana, honey, mint, granola
- Peach, blueberry, coconut yogurt
- Strawberries, chocolate-coated bars, almond butter
Preparation
Steam sweet potatoes until soft, then cool and purée to make 1/3 cup sweet potato purée.
In a mixing bowl, combine all ingredients to form a batter, adjusting nut milk for desired consistency.
Cook the batter on a preheated griddle or pan over medium heat until golden brown on both sides.
Cool the pancakes completely, then freeze for later use if desired.
To serve, toast the frozen pancakes in a toaster until heated through.
Serving ideas
Add toppings such as banana with honey, mint, and granola.
Add toppings such as peach with blueberry and coconut yogurt.
Add toppings such as strawberries with chocolate-coated bars and almond butter.
