Prep 25 minutes / ∙ Cook 25 minutes ∙ Makes 12 pancakes + 1 cup sauce ∙ Source Forksoverknives.com
Ingredients
- BATTER
- 1½ cups oat flour
- 1 cup unsweetened, unflavored almond milk
- ¾ cup peeled baked sweet potato
- 2 tablespoons pure maple syrup
- 1 teaspoon regular or sodium-free baking powder
- 1 teaspoon apple cider vinegar
- ¾ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ½ teaspoon pure vanilla extract
- ¼ teaspoon baking soda
- WARM CHOCOLATE SAUCE
- ½ cup unsweetened plant-based milk
- ½ cup date paste
- ¼ cup unsweetened cocoa powder
- 1 tablespoon pure maple syrup
- ½ teaspoon pure vanilla extract
Directions
In a blender, combine all Warm Chocolate Sauce ingredients. Cover and blend until smooth. Transfer to a small saucepan; heat over medium-low 3 to 5 minutes or until heated, stirring occasionally. Cover pan to keep warm.
In a blender, combine all batter ingredients. Cover and blend until smooth. Let batter stand 5 minutes.
Heat a griddle or extra-large nonstick skillet over medium until a few drops of water jump and sizzle. Reduce heat to medium-low. For each pancake, pour ¼ cup batter onto griddle. Cook pancakes about 3 minutes or until surfaces are bubbly. Flip pancakes and cook 1 to 2 minutes more or until golden. Serve pancakes with Warm Chocolate Sauce and sprinkle with additional cinnamon.