These pancakes can be served for breakfast or as a side with dinner. The shredded apple and sweet potato add wonderful texture and give the cakes a delicious heartiness.
1 cup sweet potato, mashed
½ cup sweet potato, shredded
⅓ cup arrowroot starch
¼ teaspoon sea salt
1 teaspoon apple cider vinegar
1 tablespoon baking powder
2 tablespoons pure maple syrup
1 apple, shredded
2 teaspoons ground cinnamon
For the mashed sweet potato, preheat the oven to 400 degrees F, pierce the skin all over with a fork, and bake for about 45 minutes, until soft. Remove the cooked sweet potato from the skin and mash.
For the grated sweet potato, preheat the oven to 400 degrees, pierce the skin all over with a fork, and bake for about 30 minutes, until soft yet still firm enough to grate. Once cooled, use a cheese grater to grate the sweet potato.
Mix all of the ingredients together in a large bowl.
Cook on a preheated pancake griddle, or large skillet, lightly greased with coconut oil over medium heat. Allow each side to fully set before flipping to cook the other side.
Serve with unsweetened applesauce or pure maple syrup. Enjoy!