Cranberry Pecan Sweet Potato Pancakes

What’s a celebration in the south without pecans and sweet potatoes?! This is just one of the recipes that I will be sharing to pay homage to these my new-ish southern roots. Typically, southern food means poundcake, fried chicken, cheese grits, and all things fried. These crispy on the outside and fluffy on the inside vegan, refined sugar and gluten free pancakes are eaten in our home for Breakfast, Lunch and Dinner…AND anything but fried, oiled and full of sugar. Anytime is a good time for sweet potato pancakes. My kiddos love them too. And my daughter eats them without the pecans. When I was a young mother fed my first born loved sweet potatoes as one of her first solid foods and I simply wanted her to eat and enjoy them as she did. So, I made sure she had her beloved sweet potatoes at least once per day. To the point where she actually did begin to turn orange. Oh my!! It was so cute…my little sweet tater. But I did ease up and gave them to her less frequently. I’m happy to say she has a wonderful tone (not orange) to her beautiful skin.

Cranberry Pecan Sweet Potato Pancakes

Vegan, gluten-free, soy-free, refined sugar-free

Ingredients

• 4 medium sweet potatoes
• 1/2-3/4 cup unsweetened plant milk
• 3 tbsp maple syrup
• 1/4 cup organic coconut oil
• 1/2 cup gluten free, quick cook oats (pulsed into flour ‘not fine’)
• 2 tsp cinnamon
• 1/4 tsp sea salt
• 1/4 cup dried cranberries
• 1/4 cup pecan pieces (optional)

Directions

1. Wash and wrap each potato in foil
2. Bake in a preheated 400*F oven for 45 minutes (the best indicator of their being done is to take them out when you smell them)
3. In large bowl combine the slightly cooled and peeled potatoes, maple syrup, coconut oil, cinnamon, sea salt and add milk while blending the potatoes with an electric mixer.
4. Stir the oat ‘flour’, dried cranberries and pecans into the sweet potato batter
5. Heat a large non stick griddle or pan over medium-high heat. Add 1 tsp coconut oil (optional) to the pan. Form the batter into pancakes. Place on hot griddle or pan and cook until both sides are browed, approximately 3 minutes each side.
6. Remove and place on a warm plate in the oven until all of the batter has been used. Top with warm maple syrup.