Sweet Potato Pancakes

For Father's Day, I made these delicious sweet potato pancakes for brunch! I hadn't ever made them before, but they turned out successfully. Next time, I will change a few things (and I will post the changes here).

Recipe (this is doubled, makes roughly 14-16 small-medium pancakes):

2 cups whole wheat pastry flour

2 tsp baking powder

4 Tbsp brown sugar (vegan, next time I plan to use agave nectar)

1 tsp nutmeg

2 tsp cinnamon

2 cups rice milk (next time, I plan to use hemp or almond milk)

2 Tbsp apple cider vinegar

2 small precooked sweet potatoes

2 Tbsp olive oil

2 Tbsp ground flaxseeds

4 Tbsp water

1 tsp sea salt

Mix the rice milk and the apple cider vinegar, and let it stand for 10 minutes.

In a separate bowl, mix the ground flaxseeds and the water, and let it stand too.

In the meantime, mix the dry ingredients (flour, baking powder, brown sugar, cinnamon, nutmeg, and sea salt).

In the vitamix, or any food processor, blend the two sweet potatoes with the skins! The skins are one of the best sources of beta carotene, providing four times the recommended daily intake! I used two Japanese sweet potatoes! They are delicious!

Nice and smashed.

Combine the two wet bowls (flax and rice milk mixtures), and add the sweet potatoes and oil. Then pour the wet ingredients into the dry ones very slowly. Mix, but do not overmix!

Perfect. If you over mix, you won't get fluffy pancakes!

Pour the batter onto pan or griddle (medium heat). When you start to see the sides roll and the middle bubble, flip the pancakes.

Yum.

Voila! Delicious sweet potato pancakes!

And maple syrup! Yum. Perfect brunch for father's day!