Sweet Potato Soul’s Sweet Potato Pancakes
https://sweetpotatosoul.com/recipes
Ingredients
2 Tbsp Ground Flax + 4 Tbsp Water (Or use 1 egg substitute)
1 1/2 cup Whole Spelt Flour
1/3 cup Brown Sugar or Coconut Sugar
1/2 tsp Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Cinnamon
1/4 tsp Nutmeg
1 1/2 cup Soy Milk (or another non-dairy milk)
1 tsp Apple Cider or White Vinegar
1 tsp Vanilla Extract
1/4 cup + 2 Tbsp Mashed Sweet Potato
2 Tbsp Coconut, Canola, or Grapeseed Oil + more for frying pancakes (or use Earth Balance to fry)
Cooking Instructions
Combine the flax and water in a large mixing bow to make the flax egg or use an egg substitute.
Combine the flour, sugar, salt, baking powder, baking soda, and spices in another large bowl.
To the flax egg add the soy milk, vinegar, vanilla, sweet potato, and oil and whisk well, until combined.
Stir the wet ingredients into the dry ingredients until fully combined.
Preheat a skillet and melt a couple tablespoons of coconut oil on the surface. Ladle some batter onto the skillet (about ½ cup), and fill with as many pancakes as you can comfortably fit.
Cook on each side on medium-low heat for about 3 minutes. Flip when the center starts to bubble. Place cooked pancakes onto a clean plate which you can keep warm in the oven at its lowest setting.
Complete with the remaining batter.
To serve top the pancakes with maple syrup, vegan tempeh bacon, toasted coconut, nuts or seeds.