Vanilla Cardamom Sweet Potato Pancakes

Name: Vanilla Cardamom Sweet Potato Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9
Cuisine: American
Ingredients: 1 ½ cup Rolled Oat (1 1/2 cups gluten free rolled oats); ⅔ cup Sweet Potato (2/3 cup mashed sweet potato or sweet potato puree); 2 pieces Egg (2 eggs); ½ cup Almond Milk (1/2 cup almond milk); ¼ cup Maple Syrup (1/4 cup maple syrup); 1 ½ tbsp Vanilla (1 1/2 tablespoons vanilla extract); 2 tsp Baking Powder (2 teaspoons baking powder); ¼ tsp Cardamom (1/4 teaspoon ground cardamom); ½ tsp Cinnamon (1/2 teaspoon ground cinnamon); ¼ tsp Ginger (1/4 teaspoon ground ginger); ¼ tsp Table Salt (1/4 teaspoon salt); 0 pieces Avocado Oil (Avocado oil or ghee for frying)

Vanilla Cardamom Sweet Potato Pancakes - Breakfast (American)

30 minAmerican

Servings9

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Vegetarian
Pescatarian
Halal

Steps

1Add all of the ingredients to a high-powered blender and blend on high until completely smooth. Allow the batter to rest while you heat your griddle.
2Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan.
3Next, pour ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-3 minutes.
4Flip the pancake and cook on the second side for 2-4 minutes until golden brown. Repeat the process until all of the batter has been used.
5Serve the pancakes warm with plenty of maple syrup.