They are, as the title suggests, "sweet", even with the addition of sweet potato. Pancakes with an Autumnal flavour twist… me likey. Almost makes up for the cold… ALMOST. (I'm a summer girl but I don't mind autumn flavours, they can be so delicious… but I think I may like mango and ice cream more… and the heat. I can eat sweet potato pancakes in summer and be warm on the inside and outside simultaneously, universe!)
Ingredients:
1/2 cup buckwheat flour (or 1/4 cup buckwheat and 1/4 cup brown rice flour)
1 tsp baking powder
1 tbsp maca powder (optional but recommended, I use this one )
1/2 cup steamed and mashed sweet potato (peeled before cooked)
1 tbsp vanilla essence
2 flax eggs (2 tbsp flax to 6 tbsp water, left in fridge overnight)
1 mashed very ripe banana
1/2 cup plantbased milk
Plantbased protein powder, optional (I use Rawr Energy vanilla in this recipe)
Cinnamon and nutmeg, to taste
Method:
In a bowl combine all the dry ingredients and mix to combine. At the same time, chop your peeled sweet potato into chunks and steam it until soft. Then, put it through the blender until smooth. Put in bowl with dry ingredients and add mashed banana, flax eggs and milk.
Heat a non-stick pan with your oil of choice (I love coconut oil) over medium heat, and one by one cook your pancakes until all cooked. Stack em up, and destroy them! It's easier than you think, especially if you add all your favourite toppings. I like Peanut butter, Dried figs, cacao nibs and coconut chips plus banana and berries. But be prepared for a large portion, that's the only way I'll eat my pancakes. Hehe.
