Happy International Pancake Day!!! I love pancakes for breakfast or anytime of the day. I also love sweet potatoes and it’s definitely been sweet potato season. Besides from being so delicious, sweet potatoes are packed with vitamins A and C, beta carotene, and fiber. We like to cut our sweet potatoes into fries and roast them in the oven with lots of spices. They are so easy to prepare and you can use sweet potatoes in a variety of ways. Their natural sweetness and heartiness makes it a great winter comfort food. I make my own sweet potato puree either by boiling the sweet potatoes and mashing them or by roasting it. Make some sweet potato puree ahead of time and keep it in your fridge. You never know when you will need some yummy sweet potato pancakes. I love how lightly sweetened, delicious, satisfying, and filling these pancakes are! Seriously the perfect breakfast or treat on a cold winter day! Vegan Sweet Potato Pancakes
Makes 6-8 pancakes
1 cup whole wheat flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 flax egg (1 Tbsp ground flax seed + 3 Tbsp warm water)
1 1/4 cups unsweetened almond milk
1 Tbsp brown sugar
1 Tbsp vegetable oil (I used light olive oil)
1 cup sweet potato puree
Make your flax egg in a small bowl and let it sit for 5 minutes.
In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the remaining ingredients, including the flax egg.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Heat a large skillet or griddle over medium heat and lightly spray with oil or melt coconut oil.
Pour about 1/4-1/2 cup of the pancake mixture onto the griddle, making as many pancakes as can fit and cook for 2 minutes or until you start seeing bubbles forming. Flip the pancakes and cook for 1-2 minutes longer.
Enjoy with some fresh fruit and pure maple syrup!