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Categories:
ground flaxseed water unpeeled sweet potato olive oil freshly squeezed lemon juice sage brown rice flour baking soda salt
Viewed: 7 - Published at: 9 years agoIngredients
- 3 tablespoons ground flaxseed
- 1/3 cup hot water
- 1 cup firmly packed shredded unpeeled sweet potato
- 3/4 cup
- 2 tablespoons unrefined extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons dried sage
- 1 cup brown rice flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Method
- Preheat the oven to 400°F.
- In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.
- In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.
- In another medium bowl, mix the flour, baking soda, and salt.
- Add the wet ingredients to the dry ingredients and stir well to combine.
- Line a baking sheet with parchment paper and grease it with ghee or olive oil.
- Scoop out slightly less than 1/2 cup batter and roll it in your palms to form a ball. Place it on the baking sheet and press down to form a 1/4-inch-thick pancake. Repeat the process.
- Bake for 20 minutes or until brown.
- Serve topped with a dollop of coconut yogurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.
- Keep refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a dash of ghee.
