Ingredients

The following ingredients have 1 Servings
  • 1/3 Cup Gluten-Free All-Purpose Flour
  • 1/2 Tsp Baking Powder
  • 1/3 Cup Water
  • 2 TB Stokes Purple Sweet Potato (mashed)
  • 1/4 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 5 Drops of Liquid Vanilla Stevia
  • Vanilla Frosting: (optional)
  • 1 TB Vanilla Plant Fusion
  • 3 TB Water

Instruction

  • In a bowl, stir the flour and baking powder together, then add the rest of the ingredients.
  • Use a fork to mash around the potato in the bowl to get rid of any clumps. Make it as smooth and incorporated as possible (you can also wiz it in a blender if you'd like).
  • Next, heat an oiled non-stick pan on medium-high heat, then reduce to medium and pour on half the pancake batter.
  • Once the edges look dry and bubbles form over the surface (2-3 minutes), flip and cook for another 2-3 minutes. Repeat for the other half of the batter.
  • To top the cakes, you can make some vanilla protein frosting by mixing the vanilla protein powder with some liquid until you achieve your desired consistency.