1 sweet potato
3/4 cup plant based milk – I used soya milk
2 tea spoons of agave syrup or honey
1 teaspoon of olive oil or coconut oil
1 cup spelt flour
1 1/2 teaspoon baking powder
Take off the skin and cut the sweet potato into small cubes, boil it in water until soft.
In a bowl, mash the cooked sweet potato and add the plant based milk, agave syrup and olive oil.
Combine and mix it with the flour and baking powder. Whisk until incorporated and let the batter rest for a few minutes before putting into pan.
Be aware of the consistency of the batter, if too thick, add more plant based milk.
Put some olive oil on the pan and start cooking your pancake batter! You’ll know when to flip them over to the other side when they become bubbly on the surface.
And voila, you got yourself guilt free pancakes!
Pancakes are delicious together with berries, an extra antioxidant booster.
Drizzle some more agave syrup or honey if you want your pancakes sweeter.
Also, if you want to satisfy your sweet tooth, add chocolate chips in the batter, mmmm.
Treat yourself and enjoy!
Happy Sunday everyone!