Description

These light tasting snacks are great in the morning or as an afternoon pick-me-up. They are also a light appetizer if served with a mango or pineapple salsa.

Ingredients

  • 1 egg
  • 2 cups frozen sweet potato cooked and drained (makes roughly 1 cup cooked)
  • 2 tablespoon maple syrup
  • 1/2 teaspoon vanilla
  • 1 cup quinoa flour (or regular flour if you don’t have – but then not gluten free)
  • 2 tablespoon Mum’s Original roasted hempseeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • Olive oil for frying

Cooking Instructions

Mix the egg, sweet potato, maple syrup and vanilla together. In a separate bowl, mix the remaining dry ingredients together. Slowly add in the dry mixture to the wet one mixing well. Once mixed, heat a frying pan on medium heat along with a tablespoon of olive oil. Take a hand full of batter and form into a thin round pancake and fry the pancakes  in batches until a golden brown on both sides. Makes about 12 cakes.