Nothing says fall very like comfortable mornings spent tasting blistering espresso and chowing down on cinnamon-y sweet potato flapjacks. Genuine fall climate won't come to Georgia for half a month, yet that doesn't prevent me from lighting pumpkin scented candles and sharing cinnamon loaded plans.
I'll concede that I'm on somewhat of a morning meal move this week. This is the third veggie lover breakfast formula I'm partaking in succession. Uh oh? I'll accuse the climate.
I utilized my famous feathery vegetarian waffles formula to make these veggie lover sweet potato flapjacks, plus or minus a couple of alterations. The outcome is cushioned, brilliant flapjacks with a scrumptiously spiced flavor. Goodness, so fall!
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- Dry Ingredients
- 1 and 3/4 cups all purpose flour
- 2 tablespoons organic brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- Wet Ingredients
- 1 and 1/4 cups soy milk see note
- 1/2 cup mashed or pureed sweet potato see note
- 2 tablespoons canola oil
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon vanilla extract
- In a medium mixing bowl, stir together all dry ingredients (all purpose flour, brown sugar, baking powder, salt, nutmeg, cinnamon). Form a well in the center of the dry ingredients.
- Stir together the wet ingredients in a small mixing bowl. Slowly pour the wet ingredients into the well, mixing with a wooden spoon to combine. Don't overmix; it's okay if a few lumps remain.
- Lightly grease a medium skillet with nonstick spray. Place on the stove over medium heat. Add 1/4 cup pancake mixture at a time, smoothing to make round circles as needed. Flip the pancakes when the tops start bubbling, or when sufficiently browned.
- Enjoy with maple syrup, walnuts, or coconut cream. Store refrigerated in a closed container for 2-3 days. Reheats best on the stove at medium-low heat.
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