Sweet Potato Pancake
Serves 820 mins prep
Enjoy delicious and fluffy sweet potato pancakes made with spelt flour, flax eggs, and warming spices. Perfect for a nutritious breakfast or snack, these pancakes are served with fresh blueberries or pecans and a drizzle of syrup for added sweetness.
0 servings
What you need
Instructions
1. Cook your sweet potatoes. 2. In a large mixing bowl, make a flax egg by whisking the flax and water together until combined. Let sit for 5 minutes or until it has a yolk-like consistency. 3. In another large bowl, combine the flour, sugar, cinnamon, ginger, baking powder, baking soda, and salt. 4. Add the milk, vinegar, vanilla, mashed sweet potato, and oil to the flax egg. Whisk well until combined. 5. Stir the wet ingredients into the dry ingredients until just combined. 6. Preheat a skillet over medium-high heat. Once hot, coat the pan with a little olive oil. Add 1/3 cup scoops of pancake batter to the pan for each pancake, making sure to leave space between them. 7. Cook the pancakes for 2-3 minutes per side, flipping them when the center of the batter starts to bubble. Remove from heat and repeat with the remaining batter or save the leftover batter in the fridge or freezer for later. 8. Top with blueberries, pecans, and drizzle with syrup. Enjoy!