INGREDIENTS:

Dry Ingredients:

• 1 + ¾ cups plain flour

• 2 TBS coconut sugar

• 2 tsp baking powder

• 1 tsp cinnamon

• ¼ tsp nutmeg

• pinch of salt

Wet Ingredients:

• 1 + ¼ cups Almond Breeze almond milk

• ½ cup baked (then mashed) sweet potato

• 2 TBS canola oil

• 1 TBS apple cider vinegar

• ½ tsp vanilla extract

METHOD:

1. In medium bowl, stir all dry ingredient to combine. Form a well in the centre

2. Stir together the wet ingredients in a small bowl. Slowly pour the wet ingredients into the well, mix with a wooden spoon to combine. Don’t over mix, perfectly fine if few lumps remain

3. Place ¼ cup amount of mixture to a non-stick pan over medium heat. Smoothing around the edges to make round circles

4. Flip pancakes when top starts bubbling or when browned .

Enjoy with toppings of your choice! I used coconut yoghurt and fresh raspberries with a little maple syrup but the options are endless!