Description
Golden brown, sweet potato flavored, cinnamon scented, syrup smothered Sweet Potato Pancakes - a gluten free, paleo, and vegan dream.
Ingredients
Scale
- 1 cup sweet potato flour
- 1/4 cup coconut sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 3/4 cup almond milk
- 1/4 cup unsweetened applesauce
- 2 tablespoons melted coconut oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Add all the ingredients to a bowl and stir to combine. Set the batter aside for 5 minutes to let the flour hydrate.
- Heat a nonstick skillet on medium-low heat for 2 minutes to preheat the pan. Spray the pan with nonstick cooking oil.
- Add 1/3 cup of the batter into the skillet and use the back of a spoon to smooth it out into a circle, about 4 inches in diameter.
- Cook until the underside is browned and the edges of the pancake begin to set and darken in color. This should take about 4 minutes when the pan is at the proper temperature. If the pancake browns (or even blackens) too quickly, turn the heat down.
- Flip the pancake and cook for another 2-4 minutes or until the second side is browned and the center of the pancake feels firm, not doughy, to the touch.
- Repeat with the remaining batter. Serve with fruit and maple syrup, if desired!
