Plant Based Recipes

Sweet Potato Pancakes Serves 3 Ingredients:

2 tablespoons ground flax seeds plus

4 tablespoons water

1½ cups whole spelt flour

1/3 cup coconut sugar

½ teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

2 teaspoons cinnamon

¼ teaspoon nutmeg (freshly ground) 1½ cups soy milk (or another non-dairy milk)

1 teaspoon apple cider or white vinegar

1 teaspoon vanilla extract

¼ cup plus

2 tablespoons mashed sweet potato

2 tablespoons coconut, grapeseed or canola oil plus more for cooking pancakes (or use Earth Balance) Toppings:

Real maple syrup

Tempeh bacon, cooked per package instructions

Instructions: Combine the flax and water in a large mixing bowl to make the flax egg. Combine the flour, sugar, salt, baking powder, baking soda and spices in another large bowl. To the flax egg, add the soy milk, vinegar, vanilla, sweet potato and oil and whisk well, until combined. Stir the wet ingredients into the dry ingredients until just combined. Preheat a skillet and melt 1-2 tablespoons of coconut oil on the surface. Ladle some batter onto the skillet (about ½ cup) and fill with as many pancakes as you can comfortably fit. I can do 3 in my skillet. Cook on each side on medium-low heat for about 3 minutes. Flip when the center starts to bubble. Place cooked pancakes onto a clean plate that you can keep warm in the oven at its lowest setting. Complete with the remaining batter. To serve, top the pancakes with maple syrup, vegan tempeh bacon, toasted coconut, nuts or seeds.

Recipe by Chef Jenné Claiborne, sweetpotatosoul.com