Sweet Potato Pancakes with Berries + Rose Petals

Sweet Potato Pancakes with Berries + Rose Petals

“ I have always loved the all-natural sweetness of a baked sweet potato. For goodness sakes they make their own caramel.

A piping hot stack of thin pancakes, smeared with ghee, so delicious ”

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Makes 10 silver dollar sized pancakes

3/4 cup gluten-free oat flour

1/4 cup super-fine almond flour

1/2 average size baked sweet potato

1/4 teaspoon Himalayan sea salt

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 tablespoon evoo

1 extra large organic free-range egg

1/4 cup warm water to start

*evoo extra virgin olive oil

1. Combine oat flour, almond flour, sea salt, baking soda, and baking powder into medium sized bowl

2. Throughly mash baked sweet potato using a fork or potato masher, add to bowl, and mix

3. Next add evoo, egg (or flax egg), and water

4. Continue adding additional warm water until the pancake batter is desired consistency

5. Throughly heat griddle or skillet on medium with a good bit of ghee or coconut oil, once skillet is hot, cook pancakes in batches until golden brown

6. Optional toppings fresh berries, shredded coconut, toasted pumpkin seeds, fresh rose petal shavings, cashew cream, and/or delicious maple syrup

Additional Info:

Baked Sweet Potato

1. Preheat oven to 500 degrees Fahrenheit

2. Take average sized sweet potato, piece with a fork or knife numerous times, smear coconut oil on sweet potato

3. Place in preheated oven on parchment paper

4. Bake until the sweet potato’s skin is golden brown and some of it’s caramel is slowly —

   45-60 minutes

Minimalist Baker : How to Made a Flax Egg

All rose petals are edible, just be mindful of any pesticides or herbicides - I use rose petals from a bush in our yard.

Interested in learning more about the way in which sweet potato’s support women’s hormonal health?

For more information visit: The Women’s Wellness Collective : Understanding Xeno & Phytoestrogens