Mornings are not complete until a hot cup of Joe and a stack of pancakes have been placed in front of us. These sweet potato pancakes are a perfect way to sneak extra beta-carotene, the antioxidant responsible for the vegetable’s bright orange color, into your diet.
- 2 cups sweet potatoes, steamed and cubed (about 2 small sweet potatoes cut into ¼ inch pieces)
- 2 ½ cups non-dairy milk of choice
- 1 teaspoon vanilla extract
- ½ tablespoon avocado oil (or cooking oil of choice)
- 2 pitted dates
- 2 cups sorghum flour
- 2 tablespoons flaxseed
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- Salt, to taste
- Garnish: berries, pecans, and maple syrup
- Wash and gently scrub your sweet potatoes to remove excess dirt. Place in a pot with about ½ -1 inch of water and steam until fork tender.
- Once sweet potatoes are steamed throughout. Blend all the ingredients together with a mixer until a thick pourable texture is achieved.
- Meanwhile, heat a non-stick frying pan and apply oil or a light coat of cooking spray of choice.
- Pour the batter onto the heated frying pan creating pancakes about 3 inches in diameter.
- Wait for the batter to begin to bubble, carefully flip with a spatula and cook both sides. The pancakes should be a light golden brown on each side.
- Repeat until all the batter has been used.
- Serve with fresh fruit, pecans, and maple syrup, Enjoy! (Don’t forget your cup of Joe!)