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sweet potato pancakes, like-for-ever


By: Candice Kumai

paired with the perfect drink (and//or am date!) these sweet potato pancakes just make life more interesting  — most definitely not-basic…

+ super easy to whip up any morning .. pair with your fave belvedere brunch cocktail and you’re golden xx


Makes 4; serves about 12 pancakes



-2 cups all-purpose flour (gluten-free flour works, too!)

-2 teaspoons aluminum-free baking powder

1 1⁄2 teaspoons ground cinnamon -1⁄2 teaspoon sea salt

-1 1⁄2 cups sweet potato puree (or pumpkin puree if you’d like)

3 tablespoons organic sugar

-3 large eggs

-1 cup unsweetened almond milk

-Coconut oil cooking spray

Pure maple syrup


In a medium bowl, whisk together the sweet potato puree, sugar, eggs, and almond milk. Slowly mix the wet ingredients into the dry ingredients. The batter will be thick.

Preheat a large nonstick skillet over medium heat. Coat the pan with nonstick cooking spray. Using 1/2 cup of batter at a time + cook until bottom is golden brown, about 2 minutes. Flip and cook the other side until golden brown, about 2 more minutes.




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