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.