Sweet Potato Pancakes Recipe
adaptogenic maple | turmeric walnuts | coconut whip
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Ingredients
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Pancake Batter
Turmeric Walnuts
Coconut Whip
Method
Prepare Pancake Batter
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
- 2
Combine Wet Ingredients
In another bowl, mix the cooked and mashed sweet potatoes, milk, maple syrup, vanilla extract, and eggs until well combined.
- 3
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Cook Pancakes
- 4
Preheat Skillet
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- 5
Cook Pancakes
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
Prepare Turmeric Walnuts
- 6
Toast Walnuts
In a skillet over medium heat, combine chopped walnuts with olive oil, ground turmeric, and maple syrup. Stir well to coat the walnuts.
- 7
Cook Walnuts
Toast the walnuts for about 5-7 minutes, stirring occasionally until they are golden brown and fragrant. Add salt to taste.
Make Coconut Whip
- 8
Chill Coconut Cream
Refrigerate the canned coconut cream overnight. This will help the cream separate from the liquid.
- 9
Whip Coconut Cream
Scoop the solid coconut cream into a mixing bowl. Add maple syrup and vanilla extract, then whip with a mixer until fluffy and creamy.
Serve
- 10
Plate Pancakes
Stack the pancakes on a plate and top with the turmeric walnuts and a generous dollop of coconut whip.
- 11
Enjoy
Serve warm and enjoy your delicious sweet potato pancakes!
