Sweet Potato Pancakes

Ingredients

​

Dry Ingredients

• 1 and 3/4 cups GF flour
• 2 tablespoons organic coconut sugar 
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt

Wet Ingredients

• 1 and 1/4 cups unsweetened almond milk or other non-dairy milk
• 1/2 cup mashed or pureed cooked sweet potato, skin removed
• 2 tablespoons canola oil 
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon vanilla extract

Instructions

1.  In a medium mixing bowl, stir together all dry ingredients (flour, sugar, baking powder, salt, nutmeg, cinnamon). Form a well in the center of the dry ingredients. 

2.  Stir together the wet ingredients in a small mixing bowl. Slowly pour the wet ingredients into the well, mixing with a wooden spoon to combine. Don't over mix; it's okay if a few lumps remain.

3.  Lightly grease a medium skillet with nonstick spray. Place on the stove over medium heat. Add 1/4 cup pancake mixture at a time, smoothing to make round circles as needed. Flip the pancakes when the tops start bubbling, or when sufficiently browned.  Serve with a small amount of vegan butter, fresh or frozen blueberries or with some warmed nut butter.