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August 17, 2019 1 min read

Yield: 16 pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Recipe Type: Breakfast, Easy, Vegan, Paleo, Gluten-Free 
Cuisine: Mediterranean 

Ingredients:

Syrup Pancakes
  • 1 cup mashed cooked sweet potatoes or yams
  • 1 teaspoon apple cider vinegar
  • 1 cup gluten-free flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup plant milk (more if needed)
  • 2 tablespoons ground flax seeds mixed with 1/3 cup water
Garnish
  • 1/4 cup toasted walnuts, chopped

Preparation:

1. Heat the oven to 400°F/200°C/Gas 6. Line a baking sheet with silicon baking mat or parchment paper (or lightly spray cast iron pancake pan with olive oil cooking spray). Set aside.
2. Place all syrup ingredient in a blender and blend until smooth, adding a little water to adjust consistency if necessary. 
3. Whisk all pancake ingredients in a large bowl to a pancake batter consistency. If too thin, add a little flour and if too thick, add some plant milk. 
4. Using a 1/4 cup measuring cup drop rounds of batter onto the prepared sheet and bake until the pancakes are golden brown, turning once (about 7 minutes). Repeat with any unused batter. Alternatively, cook the pancakes on a griddle. 
5. Serve the pancakes with the syrup.