Sweet Potato Pancakes with Spiced Blueberry Sauce - gluten free and vegan!

Sweet Potato Pancakes with Spiced Blueberry Sauce

Author: Heather Christo

Prep time:  15 mins

Cook time:  10 mins

Total time:  25 mins

Serves: 4

Ingredients

• ¾ cup coconut milk
• 1 teaspoon white vinegar
• 1 cup All Purpose Gluten Free Flour (I use Bobs Red Mill)
• 2 tablespoon sugar/sweetener
• 2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• ½ cup sweet potato puree
• Blueberry Sauce
• 1 cup fresh blueberries
• ¼ cup sugar/sweetener
• ½ teaspoon cinnamon
• pinch of salt

Instructions

1. Combine the coconut milk and the white vinegar in a small bowl and set aside for 10 minutes.
2. Whisk together the dry ingredients in a medium bowl.
3. Add the sweet potato puree and the coconut milk and whisk until smooth.
4. Heat a griddle or non-stick pan over medium-high heat.
5. In a small pot heat the blueberries and the sugar over medium-low heat. Add the cinnamon and the salt and stir while the blueberries burst and the juices create a sauce. When it is hot and bubbling, transfer to a pitcher.
6. Grease the griddle with coconut or vegetable oil.
7. Pour the pancakes and cook for about 2 minutes or until you see little bubbles forming on the edges of the pancakes. Flip them over and cook another minute. Serve immediately or keep hot in a warm oven until ready to serve.
8. Serve hot with hot blueberry sauce.

http://heatherchristo.com/2016/02/18/sweet-potato-pancakes-with-spiced-blueberry-sauce-gluten-free-and-vegan/

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