- Whisk all the wet ingredients together (including mashed sweet potatoes).*
- In a separate bowl, mix all the dry ingredients together using a fork or sifter to ensure it’s evenly combined.
- Add the dry ingredients to the wet in 3 batches and stir well.
- On a hot skillet (or frying pan), add a little coconut oil so that the pancakes don’t stick. Or, if you’re using a non-stick pan, you can cook without any additional oil.
- Spoon about 2 tablespoons of the thick batter onto the hot skillet. Using the back of a spoon or fork, flatten the batter to the best of your ability. It will not look exactly like a pancake yet – you’re just trying to get more surface area to cook on this first side**
- Cook over medium/high heat for 2.5 minutes
- Using a large spatula, flip the pancakes.
- Next, press down on top of the cake with the back of your spatula – this will cause the excess batter to ooze out of the dough ball forcing it to now have the thickness and shape of a pancake.
- Cook the pancakes for about 1.5 more minutes on this side.
- Flip the pancake once more, press down with the spatula, and cook for 30 more seconds.***
- Plate with an extra sprinkle of cinnamon and honey then enjoy!
*Although not necessary, you can insure a smoother consistency, by combining the wet ingredients in a food processor.
**The batter will be thick and paste-like. Unlike normal pancakes that pour nicely, you may have to spread it into a pancake form on the skillet.
***There are a lot of factors that can affect how long you cook the pancakes. Adjust the heat and time to get the desired results.