Dairy & Nut-Free Japanese Sweet Potato Pancakes

Ingredients

• 1 cup Japanese Sweet Potato (Satsumaimo)
• 1 cup Gluten-Free All-Purpose Flour
• 2 tsp Baking Powder
• 2 tbsp Maple Syrup
• 3/4 cup Rice Milk
• 1/4 cup Apple Sauce
• 2 tbsp Coconut Oil

Instructions

1. 1In a large bowl, combine the 1 cup of Japanese Sweet Potato (Satsumaimo) (mashed), the 1 cup of Gluten-Free All-Purpose Flour, and the 2 tsp of Baking Powder.
2. 2Add the 2 tbsp of Maple Syrup to the bowl and mix it into the dry ingredients.
3. 3Pour in the 3/4 cup of Rice Milk and the 1/4 cup of Apple Sauce. Stir everything together until the batter is just combined. Be careful not to overmix; a few small lumps are okay.
4. 4Melt the 2 tbsp of Coconut Oil in a large non-stick frying pan or on a griddle over medium heat, which is about 350°F (175°C).
5. 5For each pancake, pour about 1/4 cup of batter onto the hot pan. You should hear a gentle sizzle.
6. 6Cook each pancake for 2 to 3 minutes on the first side, until the edges look set and small bubbles appear on the surface. Carefully flip the pancake.
7. 7Cook the second side for another 2 to 3 minutes, until it is golden brown and the pancake feels firm to the touch. Repeat with the remaining batter, adding a little more coconut oil to the pan if needed.
8. 8Serve the pancakes immediately.

Substitutions

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