1 large sweet potato or yam (or 2 small), peeled and cubed
1 ½ cups unsweetened vanilla plant-based milk or buttermilk
2 eggs
¼ cup olive oil (canola oil can be used)
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
1 ½ cups whole-wheat pastry flour
3 tsp baking powder
½ tsp baking soda
1 tsp pumpkin pie spice
¼ tsp sea salt
Directions
Place the sweet potato or yam cubes in a medium sized pot, cover with hot water, bring to a boil, and cook until soft, about 15 minutes. Drain thoroughly, transfer to a bowl, and mash until smooth.
In the same bowl as the sweet potato, add the milk, eggs, maple syrup, and vanilla. Whisk until ingredients are well incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Preheat a lightly greased griddle or pan over low heat.
While the griddle is heating, pour the dry ingredients into the sweet potato mixture and whisk for about 1-2 minutes. The more air you can whisk into the batter, the fluffier the pancakes will be.
