Gluten-Free, Vegan, Serves 8

• 2 cups gluten-free oat flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup mashed sweet potatoes (cooked and peeled)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Coconut oil, for cooking
• Optional toppings: sliced bananas, chopped nuts, maple syrup

Directions:

In a large mixing bowl, whisk together the oat flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, combine the mashed sweet potatoes, almond milk, maple syrup, and vanilla extract. Stir well to combine. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over-mix. Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to coat the surface.

Scoop 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown. Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed. Serve the sweet potato pancakes warm with your desired toppings, such as sliced bananas, chopped nuts, and maple syrup.