makes 9 pancakes
Fluffy and moist with the perfect level of sweetness. These are easy to prepare and turn out beautiful every time. When kids are sick, they might not have much of an appetite, but these are always well-received. I like to top with pecans and berries.
2 cups oat flour
2 teaspoon baking powder
1 cup mashed sweet potato
1 ½ cup plant-based milk
3 tablespoons maple syrup
¼ teaspoon cinnamon
Dash of allspice, optional
Pecans, for serving
Berries, for serving
Whisk together the oat flour and the baking powder. Then, add the mashed sweet potato, milk, and maple syrup. Whisk until well-combined.
Add 1/3 cup of the batter to a hot, non-stick frying pan. Cook for around 2-3 minutes, until the edges start to brown. Flip, and cook for another 30 seconds – 1 minute on the other side.
Serve the pancakes immediately, drizzle with maple syrup and top with pecans and berries.