1/2 cup Namaste Gluten Free Organic Perfect Blend Flour (or your favorite cup-for-cup GF flour)
1/2 Tbsp. ground flax
1 tsp. baking powder
1 tsp. cinnamon
pinch salt
1 Tbsp. maple syrup
splash pure vanilla extract
2 Tbsp. roasted and mashed sweet potato (use leftovers or freshly roasted!)
1/2 cup+ unsweetened almond milk
1 Tbsp. oil, plus more if needed (I used avocado oil; coconut, olive, etc. will all work)
fruit and/or whipped cream for topping, optional
FOR THE PEANUT BUTTER MAPLE SYRUP:
1 Tbsp. peanut butter
1 Tbsp. maple syrup
unsweetened almond milk to thin
Instructions
Make the pancakes: In a medium bowl, sift flour, flax, baking powder, cinnamon and salt.
In a small bowl, mix maple syrup, vanilla, sweet potato, and almond milk. Whisk well to combine.
Add wet to dry ingredients and mix until combined. The mixture will be lumpy – that’s OK! Add more almond milk to thin the mixture out if needed (I needed a couple Tbsp. worth).
Heat a skillet over medium-medium low with oil. Measure out 1/4-cup scoops of batter and place the batter in the skillet. Allow to cook on one side, then flip when it’s golden brown. Continue to cook until the other side is golden brown and the center is cooked through.
Make the peanut butter maple syrup: Melt peanut butter in the microwave in a small bowl. Add maple syrup and mix to combine. Add enough almond milk to make the syrup pourable, then mix to combine. Easily doubled, tripled, etc.