Sweet Potato Pancakes with Salted Caramel Sauce, Caramelized Pears & Cacao Nibs
- plant based, vegan, gluten free -
Sweet Potato Pancakes Recipe:
1 cooked sweet potato, skinned
1 cup coconut milk
1 tbs coconut oil, melted
2 flax eggs (2 tbs of flax meal + 10 tbs water in fridge for 10 minutes)
3/4 cup tapioca flour
3 tbs coconut flour
Mix flours in medium bowl. Mix milk, flax eggs, and oil in bowl then add to flour. Add sweet potato then use hand mixer to blend well.
Oil a non-stick frying, heat to medium-low heat and pour batter into pan. Cook for about 3 minutes or until lightly browned before flipping to other side.
Salted Caramel Sauce Recipe:
1 cup maple syrup
1 cup almond butter
1/2 cup coconut oil
2 tbs vanilla extract
3/4 tsp Himalayan sea salt
Mix all ingredients in a food processor until well blended. My guess is that you will eat it all and have no leftovers. In the event that you have self-control, you can store it in the refrigerator, but keep in mind that it will thicken in the fridge so each time you want to use some you may want to set some out to warm to room temperature or heat some up on the stove each time you use it.