¼ cup Nut Milk or Water (use only if batter is extremely thick)
Instructions
Step 1: In a medium bowl, stir together the first 5 dry ingredients: coconut flour, pumpkin pie spice, baking soda, cinnamon, and salt. Mix well.
Step 2: In another medium bowl, whisk together the wet ingredients: sweet potatoes, eggs, apple cider vinegar, and coconut oil. Only add the water or nut milk if your batter is extremely thick. Please note that this batter is supposed to be somewhat thick, unlike traditional pancake batter.
Step 3: Slowly incorporate the wet mixture into the dry mixture bowl. Stir until the two mixtures are well blended.
Step 4: Heat a pan with a little coconut oil over medium-low heat, keeping the temperature closer to the low side. Place about ¼ cup of batter in the heated pan and use a spoon or spatula to form into a pancake shape. Each pancake should be about ½ inch in thickness. Allow to cook for approx. 2 minutes, keeping a close watch on them. Edges will begin to firm up when they are ready to flip. They will not bubble like traditional pancakes, so watch those things like a hawk!
Step 5: Break out your best pancake-eating dishes and utensils, because things are about to get delicious! Serve these bad boys up with a drizzle of pure maple syrup. Let’s keep it real, folks. No fake syrup!
Enjoy!
Recipe by Natural Health Tips | Wellness Articles | Wellness Blog for Moms | Homemade Remedies at https://www.sunnyfitlife.com/recipe/paleo-sweet-potato-pancakes/