Maple Sweet Potato Pancakes

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 

Maple Sweet Potato Pancakes

1. 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.
2. Add the peeled potatoes to a bowl and mash them together. Measure ¾ cup mashed sweet potato.
3. Add mashed sweet potato, almond milk, maple syrup, melted coconut oil, apple cider vinegar, and vanilla extract to a blender. Blend ingredients until smooth.
4. 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.
5. 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.
6. Serve pancakes with Maple Caramel Sauce and enjoy! 

Maple Caramel Sauce

1. Add all ingredients to a bowl.
2. Whisk ingredients together until smooth.
3. Drizzle over Maple Sweet Potato Pancakes!