Kenyan Sweet Potato & Coconut Pancakes

Ingredients

• 1 cup Mashed Sweet Potato
• 1/2 cup Coconut Flour
• 1/2 cup Coconut Milk
• 2 large Eggs
• 1 tsp Baking Powder
• 1 tsp Vanilla Extract
• 2 tbsp Coconut Oil
• 2 tbsp Maple Syrup

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 1 cup of mashed sweet potato, 1/2 cup of coconut flour, 1/2 cup of coconut milk, 2 large eggs, 1 tsp of baking powder, and 1 tsp of vanilla extract. Stir everything together until it is well combined and forms a smooth batter.
2. 2Place a 25.4 cm non-stick skillet over medium heat. Add the 2 tbsp of coconut oil to the skillet and let it heat up until it is shimmering.
3. 3Pour 1/4 cup of the batter onto the hot skillet for each pancake. You should be able to fit 2-3 pancakes in the skillet at a time, depending on their size.
4. 4Cook the pancakes for 3 to 4 minutes on the first side, until you see small bubbles forming on the surface and the edges look set. Carefully flip each pancake using a spatula.
5. 5Cook the pancakes for another 3 to 4 minutes on the second side, until they are golden brown and cooked through. Remove the cooked pancakes from the skillet and place them on a plate.
6. 6Repeat steps 3 through 5 with the remaining batter until all the pancakes are cooked.
7. 7Serve the Kenyan Sweet Potato & Coconut Pancakes warm, drizzled with the 2 tbsp of maple syrup.

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