Kenyan Sweet Potato and Coconut Pancakes

Ingredients

• 1 cup Sweet potato, cooked and mashed
• 1 cup Coconut milk
• 1 cup Cassava flour
• 2 Eggs
• 2 tsp Baking powder
• 1 tsp Vanilla extract
• 1/2 tsp Cinnamon
• 2 tbsp Coconut oil

Instructions

1. 1In a large bowl, combine the 1 cup of cooked and mashed sweet potato, 1 cup of coconut milk, 2 eggs, 1 cup of cassava flour, 2 tsp of baking powder, 1 tsp of vanilla extract, and 1/2 tsp of cinnamon.
2. 2Whisk all the ingredients together until the batter is smooth and there are no lumps.
3. 3Heat a lightly oiled griddle or frying pan over medium heat, about 350°F (175°C).
4. 4Pour 1/4 cup of batter onto the hot griddle for each pancake.
5. 5Cook for 2-3 minutes on the first side, until bubbles start to form on the surface and the edges look set.
6. 6Carefully flip the pancakes and cook for another 2-3 minutes on the second side, until golden brown and cooked through.
7. 7Serve the Kenyan Sweet Potato and Coconut Pancakes warm.

Substitutions

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