Baked Sweet Potato Pancakes
Are you tired of sweet potatoes yet, because I’m not even close! I will hit my potassium requirement for the day even if I have to eat sweet potato raw! Kidding. Don’t do that! Now, no-oil pancakes has been a challenge. I’ve tried cast iron, I’ve tried low heat, high heat, no heat, blowing gently on the batter for hours… I got rid of my non-stick pans, because it definitely causes cancer, y’all. It turns out, baking is a great option! The pancakes still come out light and moist, and you can just pop them in the oven without stressing over them sticking and bubbling and such. These are vegan, gluten free, refined sugar free, and oil free. This is how we made it:
1 cup sweet potato mash (I poked some holes in my potato with a fork and microwaved it for about 8 minutes, flipping it about 4 mins in)
1 ½ cups plant based milk
1 flax egg (1 tbsp flax meal + 3 tbsp warm water set aside to gel for about 5 minutes)
1 ½ cups oat flour
2 tsp baking powder
½ tsp nutmeg
¼ tsp salt
Preheat your oven to 350 F and line a baking sheet with parchment paper.
In a high powered blender, mix the sweet potato, milk, flax egg, baking powder, nutmeg, and salt. Blend until smooth, and then add the oat flour and blend again.
Scoop about ½ cup of the pancake batter at a time onto the baking sheet. Use the back of a spoon to spread the batter to make circles or cute animal shapes. This is the time to let your artistic talent shine!
Bake the pancakes for 15 minutes or until firm in the middle. No need to flip!
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