thepickyeater | Jupiter Shop

2 servings

½ cups all-purpose flour can also use oat flour for a GF option or whole wheat pastry flour for a healthier, whole grain option

⅓ tsp baking powder

⅕ cup maple syrup reduce to ⅛ cup or omit altogether for a lower sugar option

½ cups unsweetened almond milk

⅕ cup sweet potato puree

⅓ tsp cinnamon, ground

⅓ tsp vanilla extract

⅕ cup olive oil

⅕ cup vegan chocolate chips reduce to ¼ cup or use sugar free chocolate chips for a lower sugar option

Add all ingredients, except the chocolate chips, to a high-speed blender and blend until smooth.
Transfer the batter into a mixing bowl and fold through the chocolate chips.
Allow the batter to rest for 10 minutes before using.
Heat a skillet over medium heat and pour in a ¼ cup of batter.
Cook for 2-3 minutes or until bubbles begin to form.
Flip and continue to cook for another 2-3 minutes or until cooked through.
Repeat with the remaining batter. Batter makes 12 pancakes
Serve with a dusting of powdered sugar or your favorite pancake toppings.

Vegan Sweet Potato Pancakes