2 large roasted sweet potatoes
½ cup gluten-free oat flour
½ teaspoon sea salt
2 tbsp maple syrup
1 tsp vanilla extract
1 teaspoon ground cinnamon
coconut oil (for frying)
Optional Toppings:
Fresh berries, unsweetened coconut yogurt, almond butter, tiny drizzle of maple syrup
For savory variation:
Omit cinnamon and vanilla and instead add 1 tsp onion powder and ½ tsp garlic powder, top with chives and plain coconut yogurt
Wash and pierce the sweet potato on all sides. Bake at 400 F for 40-50 mins, until soft. Peel and mash the roasted sweet potato in a medium bowl. Add the oat flour, salt, syrup, vanilla and cinnamon and mix to combine. Heat a large nonstick sauté pan over medium heat. Add coconut oil. Scoop about 1/3 cup batter and form into pancakes. Cook the cakes for about 2 minutes per side, or until nicely browned and warmed through
