It's a good morning with these Maple Sweet Potato Pancakes as a wake up call. They are fluffy and delicious served with maple caramel sauce!
Ingredients
Maple Sweet Potato Pancakes
- ¾ cup mashed sweet potato
- 1¾ cup almond milk
- 2 Tbsp maple syrup
- 2 Tbsp melted coconut oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2¼ cups oat flour
- 1 Tbsp baking powder
- 1½ tsp cinnamon
- ½ tsp salt
- ¼ tsp ginger
- ⅛ tsp nutmeg
Maple Caramel Sauce
- ¼ cup almond butter or peanut butter
- 3 Tbsp maple syrup
- 1 Tbsp melted coconut oil
- Pinch of salt
Directions
Maple Sweet Potato Pancakes
- Place one 14-ounce Bako Sweet Steam Bag in the microwave. Microwave on high for 5-6 minutes or until the potatoes are tender. Wait for the bag to deflate, then carefully cut open. Allow the potatoes to cool completely. After, peel the skin off each potato.
- Add the peeled potatoes to a bowl and mash them together. Measure ¾ cup mashed sweet potato.
- Add mashed sweet potato, almond milk, maple syrup, melted coconut oil, apple cider vinegar, and vanilla extract to a blender. Blend ingredients until smooth.
- Add oat flour, baking powder, cinnamon, salt, ginger, and nutmeg to the blender. Blend ingredients until smooth. The batter should be very thick, and it will thicken further while resting.
- Warm a nonstick skillet on medium heat. Scoop and spoon the batter onto the skillet, forming round pancakes. Cook each pancake until bubbles begin to form on the surface, about 2-3 minutes. Flip to cook the other side for an additional 1-2 minutes. Repeat until all the batter is used.
- Serve pancakes with Maple Caramel Sauce and enjoy!
Maple Caramel Sauce
- Add all ingredients to a bowl.
- Whisk ingredients together until smooth.
- Drizzle over Maple Sweet Potato Pancakes!