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Sweet Potato Pancakes with Coconut Cream

Sweet Potato Pancakes with Coconut Cream

Pancakes are my ultimate comfort food.

Every Sunday morning when I was a kid, we had a big breakfast. Pancakes, bacon, eggs and fruit, plus the inevitable discussion of whether Mom's or Dad's pancakes and bacon were the best. (For the record — I'm a fan of Dad's crispy edge pancakes and drop-on-your-plate-when-it-breaks bacon over Mom's fluffy creations and wiggly strips of pork). As my brother and I grew older, we began taking on Sunday breakfast shifts. My pancakes unfortunately (love you Mom!) turn fluffy while my brother's have a satisfying crinkle when you break through the golden edge. OF COURSE his would. Geez, can't a girl catch a break?

And then I did. These Sweet Potato Pancakes with Coconut Cream might be one of the most heavenly batters I've ever made. When cooked (low and slow) they become magically soft pillows of deliciousness. One bite with a dollop of coconut whipped cream and strawberry had me hooked. I'm so glad I saved a few because suddenly my mouth is watering all over again.

Sweet Potato Pancakes with Coconut Cream

  • 1 banana (mashed)
  • 1 cup brown rice flour
  • 1/2 tsp. xanthan gum
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup sweet potato puree
  • 1 egg (use a flax egg, if vegan)
  • 1 cup almond milk (plus extra if you need to thin the batter)
  • 1 can coconut cream (refrigerate overnight)
  • Berries for serving

If you can find canned unsweetened sweet potato, skip first paragraph of recipe.

1) To make the puree, poke 10 holes through the skin of a medium-sized sweet potato. Microwave on high for 5 minutes, then flip and repeat. Add more time if potato is not yet soft. Once the sweet potato has cooled, scoop filling from skin and puree in a blender or food processor until smooth. 

2) Mix all ingredients (minus coconut cream and berries) to form a batter. Add more milk to thin batter if necessary. Heat a pan, add coconut oil (or your choice of cooking oil), on medium-low heat. Cook pancakes until golden brown on each side.

3) Open can of coconut cream and scoop a solid portion into a small food processor or blender. Add a teaspoon of sugar if desired. Whip until peaks start to form.

4) Serve pancakes with coconut cream and berries on top!

Makes 2 large servings. 

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