1 + ¾ cups plain flour
2 TBS coconut sugar
2 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
pinch of salt
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
In medium bowl, stir all dry ingredient to combine. Form a well in the centre
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
Place ¼ cup amount of mixture to a non-stick pan over medium heat. Smoothing around the edges to make round circles
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!