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.

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