Sweet Potato Pancakes

Prepare your sweet potato:
-Preheat oven to 425F
-Use a fork to pierce the sweet potato until it has holes all over it.
-Once oven is preheated, place sweet potato on a baking sheet (lined with a silicone baking mat or parchment paper), and roast in the oven for 50-55 minutes. You want it to be slightly wrinkly and super easy to pierce with a fork before removing it from the oven.
-Remove from oven and allow to cool for 10 minutes.
-Scoop the flesh out from the skin and discard the skin. A medium sweet potato should yield about ¾ cup of flesh. If you have more than that, only use ¾ cup for this recipe or your batter won't be the right consistency.
In a separate small bowl, combine your ground flaxseed with 2.5 tablespoon of water. Mix to evenly incorporate the flaxseed. Set aside for at least 5 minutes to form your flax egg.
Add oat flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger to a medium/large bowl. Stir to combine.
By now your flax egg should be a thicker egg-like consistency. (If it's still very thin, wait a few minutes before completing this step). To a blender, add your ¾ cup sweet potato, plant milk, maple syrup, vanilla, apple cider vinegar, and flax egg. Blend just until mixture is smooth with no large lumps. (This should only take a few seconds. Over blending can lead to a chewier pancake, so it's important not to over blend once you have reached a smooth consistency).
Pour your blended sweet potato mixture into the dry flour mixture. Mix until just combined so that there aren't any pockets of dry flour (some small lump are fine). Please note that this batter is going to be a bit on the thicker side - this is normal! If it is so thick that it is difficult to scoop with a spoon, you can add an extra 1-2 tablespoon of plant milk. (Again, over mixing can lead to a chewier pancake, so try not to over mix!)
Place the batter in the fridge. Let the batter sit in the fridge, undisturbed, for 30 minutes before moving on to the next step.
Heat a griddle over medium heat (300F tends to be perfect for me).
Cook your pancakes:
-The size of your griddle will determine how many pancakes you can cook at once. I usually do batches of 3 pancakes at a time.
-For each pancake, pour ¼ cup of the pancake batter onto the griddle. If desired, you can use the back of a spoon to slightly smooth out the top of each pancake right after you pour the batter to achieve more of a "perfect circle" (alternatively, you can just let the batter slowly spread out on its own). Repeat this for more pancakes if you have enough room to cook multiple at once. Allow to cook until bubbles start to appear and pop on the top of the pancakes (for me this is around 3 minutes). Using a spatula, flip the pancakes. Allow to cook for another 2-3 minutes. Remove from the griddle once cooked on both sides.
-Repeat this process for another batch of pancakes. Continue until you have used all the pancake batter.
Serve your Sweet Potato Pancakes with whatever toppings you desire! Enjoy!

Ingredients

Instructions