Ingredients

The following ingredients have 4 Servings
  • 1 cup oat flour ((about 1.25 cups rolled blended into oat flour))
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 2 large eggs
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil (or any other oil )
  • 1/2 cup unsweetened vanilla almond milk
  • 2 tsp apple cider vinegar
  • 3/4 cup sweet potato (mashed)
  • 1/4 cup coconut whip cream
  • 1-2 tbsp crushed pecans

Instruction

  •  Add oat flour, baking powder, and cinnamon to the food processor. Pulse to combine.
  •  In a separate bowl (I used the measuring cup), mix almond milk with apple cider vinegar and set aside. Add the eggs, maple syrup, coconut oil, and then the milk/vinegar mixture to the food processor. Add sweet potato and process to combine until smooth.  
  • On a preheated to medium-low well-oiled skillet, form each pancake with two tablespoons batter. (Use 1/4 cup batter for bigger pancakes.)*
  • After about one minute, once the side up bubbles, flip pancakes over (they will double in height.) Cook, on the other side, 30 seconds to a minute.  
  • Serve with coconut whip cream (or regular whip cream) and pecans for a pancake treat!