Recipe from Holy Cow Vegan | Serves: 8 pancakes | Time: ~ 40 min
1 1/2 cups whole wheat pastry flour *
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp flax meal
1 medium #SweetPotato cooked in the microwave or roasted in an oven until cooked through. To microwave, pierce with a knife in several places, wrap in a paper towel and microwave first for five minutes and then for three, or until a knife pierced in the center goes cleanly through.
1/2 cup apple sauce
1 1/2 cups non-dairy milk (I always go almond)
1/2 cup orange juice
* According to recipetips.com, you can use 2 tbsp of cornstarch for every 7/8 cup of all-purpose flour. I followed this, but used brown rice flour instead of all-purpose. I think this makes the recipe gluten free. Also, brown rice flour tends to make for fluffier pancakes, so I why not?
Mix together the flour, baking soda, baking powder, salt and flaxmeal in a large bowl.
Blend the sweet potato, orange juice, applesauce and non-dairy milk in a food processor or blender until you have a smooth mixture.
Add the wet mixture to the dry ingredients, whisking or mixing with a spatula until everything is just combined. Do not overmix.
Heat a griddle and spray on some oil. Pour about 1/4 cup of batter in the center and cook until the sides start to dry and bubbles appear on top. Work on medium heat and keep a close eye because the sugar in the sweet potatoes and orange juice can cause the pancakes to brown quickly.
Flip the pancake and continue to cook until the other side is golden-brown.
Serve hot with any syrup of your choice.