Sweet Potato Cinnamon Pancakes

Fluffy oat-flour pancakes built on roasted sweet potato, warm with cinnamon, finished with toasted pecans.

💪 Where's the protein? Right here — 17g

Oat flour (8g)
Soy milk (4g)
Hemp seeds (3g)
Pecans (2g)

🍃 Sugar-Free Option

Avoiding sucrose and honey entirely? Here's the stevia version of this dish:

Maple syrup, 1 tbsp→Swap for liquid stevia — about 3–4 drops per teaspoon of maple called for (a tablespoon ≈ 10–12 drops). If the batter or sauce needs the liquid volume, add the same amount of water or plant milk.

Ingredients (all organic)

✓Sweet potato, 1 medium, roasted and mashed
✓Oat flour, 1 cup
✓Unsweetened soy milk, 3/4 cup
✓
✓Baking powder, 2 tsp
✓Cinnamon, 1.5 tsp
✓Maple syrup, 1 tbsp
✓Vanilla, 1/2 tsp
✓Pecans, 2 tbsp, toasted

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Whisk mashed sweet potato with soy milk, maple, and vanilla until smooth.
2Fold in oat flour, hemp seeds, baking powder, and cinnamon — batter should be thick but pourable.
3Cook on a medium griddle 3 minutes per side; the sweet potato keeps them custardy inside.
4Stack with toasted pecans and a thread of maple.

🔪 Starting from raw? The basics (1)

Roasting sweet potatoes

Whole: prick with a fork and roast at 425°F for 45–55 minutes until collapsing. Cubed: peel, cut into ¾-inch cubes, toss with a little oil, and roast at 425°F for 25–30 minutes, flipping once.

#weekend#kid-friendly#gluten-free