3 words: pumpkin pie pancakes!
1.5 cups sifted all-purpose flour
3.5 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 1/4 cups mashed cooked sweet potatoes
2 cups plant milk like soy, almond, or hemp or just water
1 tablespoon oil
FOR FLAXSEED EGG
2 tablespoons ground flaxseed (flaxseed meal)
6 tablespoons water
Oil for frying
Make flaxseed egg by combining 6 tablespoons water and 2 tablespoons flaxseed in a food processor or whip it by hand, set aside. The mixture will thicken over a period of 20 minutes. Mix flour, baking powder, and spices in a large bowl. Add soy or other plant milk, oil, mashed cooked sweet potatoes, and flax seed egg and mix well.
Heat a griddle or large flat pan on the stove to medium heat. Lightly coat with oil using a spray or by wiping the griddle before hand with a paper towel dipped in oil. Drop batter by large spoonfuls onto an oiled griddle or waffle-maker. Allow to cook until lots of bubbles appear. The edges will lift easily to reveal browned pancake underneath. Flip them and brown on the other side.