Ingredients

The following ingredients have 4 Servings
  • 2 cups gluten-free oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1½ cups almond milk
  • 1 cup sweet potato purée
  • 2 flax eggs (2 tablespoons flaxseed meal disolved in five tablespoons of water)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil

Instruction

  • 1.
  • Into a large bowl, mix together all the dry ingredients. Into a medium bowl, mix all of the wet ingredients except the coconut oil. Add dry ingredients to the wet ingredients and mix until combined.
  • 2.
  • Heat a large sauté pan on medium heat and add coconut oil. Using a ¼-cup measuring scoop, drop batter onto pan. Flip after 1 or 2 minutes, or until edges start to brown. Repeat with remaining batter. Serve pancakes immediately or, once cool, refrigerate or freeze.