Here’s a simple recipe for making sweet potato pancakes:
Prep Time: ⏱️ 5 minutes
Cook Time: 🍳 20 minutes
Total Time: ⏰ 25 minutes
Yield: 🥞 6-8 pancakes
Gluten-free, Vegan friendly, Paleo friendly
Ingredients:
Dry Ingredients:
– 1 cup sweet potato flour (Samwa sweet potato flour)
– 2 to 4 tbsp jaggery brown sugar (Farleigh unrefined sugar/ Now Erythritol)
– 1/2 tsp cinnamon
– 1 tsp baking powder
Wet Ingredients:
– 1/4 cup applesauce/pitted soaked mashed dates
– 3/4 cup cashew milk (Joosmoo nut milk/ Browns fresh cows milk)
– 2 tbsp avocado oil (Vado Avocado oil)
– 2 tsp apple cider vinegar (ACV) (DeNigris Apple cider vinegar)
– 1 tsp vanilla extract (Black Juice Vanilla Extract)
Instructions:
1. Prepare the Batter:
– In a mixing bowl, whisk together the dry ingredients: sweet potato flour, jaggery sugar, cinnamon, and baking powder.
– Add the wet ingredients: applesauce/soaked dates, cashew milk, avocado oil, apple cider vinegar, and vanilla extract. Stir until you have a smooth batter.
- Preheat the Pan:
– Heat a non-stick pan and grease with oil over medium-low heat for about 2 minutes. This helps the pancakes cook evenly and turn golden brown.
- Cook the Pancakes:
– Scoop a dollop of batter onto the pan. Use the back of a spoon to spread it into a circle.
– Cook until the pancake darkens in color and small bubbles form on the surface. Flip and cook the other side until it’s golden brown.
4. Serve: -Enjoy warm with your favorite toppings like honey/maple syrup, fresh fruit, or a sprinkle of nuts!
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