Sweet Potato Pancake

For both vegan and vegetarian pancakes total time 20 mins/ 7-8 pancakes

Vegan

• 1 tbsp psyllium husk ( soak with 4 Tbsp water)
• 1/2 cup buckwheat flour 
• 1/2 cup sweet potato puree
• 1/3 cup plant milk 
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• salt
• oil for pan

Vegetarian

• 1 large egg
• 1/2 cup sweet potato puree 
• 3 tbsp almond powder
• 1/3 cup plant milk 
• 1/4 tsp cinnamon
• salt
• oil for pan 

For the sauce

• 2-3 coconut geranium leaves 
• 1/2 cup black currants
• 2 tbsp honey or agave nectar 

Vegan

1. Mix dry ingredients: buckwheat flour, cinnamon, salt and baking powder. Add in wet ingredients: plant milk, sweet potato puree, combine and mix well. The batter should be thick but pourable, add more liquid or flour for your desired consistency.
2. Heat a frying pan on low to medium heat.
3. Roughly pour ¼ cup of the pancake batter into the frying pan and cook until small bubbles appear. Flip and cook for another 1-2 minutes.
4. Transfer to a plate and continue cooking the remaining batter.

Vegetarian

1. Mix wet ingredients. Combine with dry ingredients.
2. Heat a frying pan on low to medium heat.
3. Roughly pour ¼ cup of the pancake batter into the frying pan and cook until small bubbles appear. Flip and cook for another 1-2 minutes.
4. Transfer to a plate and continue cooking the remaining batter.

For bleack current sauce

• Heat sauce pan low-medium heat and add in the black currants with coconut geranium leaves.
• Cook for aout 5 minutes.
• Turn off heat and stir in agave nectar

I layered my pancakes with both vegan and vegetarian types creating a mushy and crumbling texture.

by Chelsea Riz