• Prep Time: 5 minutes  
• Cook Time: 20 minutes  
• Total Time: 25 minutes  
• Yield: 6-8 

Ingredients

• 1 cup sweet potato flour
• ¼ cup coconut sugar⁠
• ½ teaspoon cinnamon⁠
• 1 teaspoon baking powder⁠
• ¾ cup almond milk⁠
• ¼ cup unsweetened applesauce⁠
• 2 tablespoons melted coconut oil
• 2 teaspoons apple cider vinegar⁠
• 1 teaspoon vanilla extract⁠

Instructions

• Add all the ingredients to a bowl and stir to combine. Set the batter aside for 5 minutes to let the flour hydrate
• Heat a nonstick skillet on medium-low heat for 2 minutes to preheat the pan. Spray the pan with nonstick cooking oil
• Add ⅓ cup of the batter into the skillet and use the back of a spoon to smooth it out into a circle, about 4 inches in diameter
• Cook until the underside is browned and the edges of the pancake begin to set and darken in color. This should take about 4 minutes when the pan is at the proper temperature. If the pancake browns (or even blackens) too quickly, turn the heat down
• Flip the pancake and cook for another 2-4 minutes or until the second side is browned and the center of the pancake feels firm, not doughy, to the touch. ⁠
• Repeat with the remaining batter. Serve with fruit and maple syrup, if desired!⁠