INGREDIENTS

1/3 cup unsweetened Almond Milk

1/4 cup sweet potato puree canned or fresh*

2 Eggs room temperature

2 Tbsp Pure Maple Syrup

1 tsp Vanilla Extract

1 Cup Paleo Baking Flour

1 Tbsp Organic Coconut Sugar

1 tsp paleo-friendly Baking Powder*

1 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/4 tsp Ground Cloves

1/2 tsp Coconut Oil cooking spray

1/2 tsp Salt

Optional toppings: Maple Syrup, Chopped Pecans, Hemp Hearts, Coconut Whipped Crème, Toasted Unsweetened Coconut. Pomegranate Seeds

INSTRUCTIONS

1. In a large bowl, add the, almond milk, sweet potato puree, eggs, maple syrup and vanilla. Whisk to combine. Add the flour, coconut sugar, baking powder, cinnamon, ginger, cloves and salt, and whisk again until combined. (If the batter seems too thick, add some more almond milk.) Let the batter sit for 5 minutes.

2. Heat a large skillet over medium-low heat and grease with coconut oil cooking spray. Pour 1/4 cup of batter at a time for each pancake and cook until the pancake’s edges set and bubbles start to form on the surface, about 4 minutes. Flip and cook the other side until golden-brown, about another 2-3 minutes. Repeat with the remaining pancakes.

3. Serve immediately with toppings of choice.

From BobsRedMill.com