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sweet potato pancakes<br />
6 tbsp tapioca starch<br />
5 tbsp coconut flour<br />
2 tsp baking powder<br />
1 tsp cinnamon<br />
1/4 tsp sea salt<br />
3 large eggs<br />
3/4 cup cooked<br />
sweet potato, mashed<br />
1/3 cup unsweetened<br />
vanilla almond milk<br />
2 tbsp pure maple syrup<br />
2 tsp vanilla extract<br />
TOPPINGS<br />
kiwi<br />
blueberries<br />
raspberries<br />
coconut yogurt<br />
maple syrup<br />
pistachios<br />
Preheat a griddle to 350°F or medium heat. In<br />
a small bowl, whisk together the tapioca starch,<br />
coconut flour, baking powder, cinnamon and salt.<br />
In a large bowl, whisk together all the remaining<br />
ingredients until smooth and combined (you will<br />
have some small lumps from the potato). Add in<br />
the dry ingredients and whisk until smooth and<br />
just combined.<br />
Using a 1/4 cup scoop, spread each pancake out<br />
on the griddle. Cook until the edges begin to<br />
darken, the small bubbles start bursting in the<br />
top of the pancake and the bottom is golden<br />
brown. Flip and cook another 6-7 minutes. Top<br />
with coconut yogurt, fruit, pistachios and drizzle<br />
with maple syrup.
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