Yes, we did say sweet potato pancakes! This sweet and delicious dish is the perfect breakfast option and go-to snack! We love these pancakes because they are quick and easy to make and can be topped off with any and all your favorite toppings: nut butter, fresh fruit, or even better, our new-tella spread (recipe to come).

Ingredients:

Wet ingredients:

• 3 Tbsps. ground flaxseeds (approximately 30g)
• ⅓ cup/80g water for activating the flaxseeds
• 80g cooked sweet potato, mashed
• 2 cups/500ml of soy milk (unsweetened)
• ⅓ cup unrefined, whole cane sugar, molasses retained, such as Succanat (brand name)

Note: Store-bought pre-ground flaxseeds usually don’t work as they are often roasted before grinding which is why they won’t gel and bind; we recommend to grind a month worth of flaxseeds using a spice grinder and store the powder in the refrigerator

Dry ingredients:

• ½ Tsp baking soda
• 1 cup/120g whole-grain spelt flour
• ½ cup/60g white spelt flour
• ⅓ cup/30g chickpea flour (also called Besan flour)
• 1 Tsp baking powder

Directions:

1. Place the ground flaxseeds in a mixing bowl with ⅓ cup of water and let it rest for 10min; flaxseeds will form a mucus gel-like paste
2. Add mashed sweet potatoes, soy milk, and whole cane sugar and mix using a whisk
3. In the order listed, add the dry ingredients: baking soda, all flours passed through a sieve and the baking powder
4. Mix to combine a thick pancake batter
5. Heat a non-stick pan to low/medium heat (the preheating is critical as otherwise, your pancakes will stick to the pan)
6. Using a ladle measure small portions of the batter and place it in the center of the pan
7. When bubbles appear on top of the pancake, using a spatula, slide underneath the pancake and flip it on its other side
8. Remove and dress with your favorite toppings: maple syrup, sliced bananas, blueberries, etc.

Enjoy!! Tag us on Instagram (@sprout.ae) in your delicious and stackable pancake pics and let us know your favorite pancake toppings🌱