Ingredients

• 2 tablespoons ground flax tbsp water
• 4 tablespoons water
• 1 1/2 cups whole spelt flour
• 1/3 cup brown sugar or 1/3 cup coconut sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg (freshly ground)
• 1 1/2 cups soymilk (or another non-dairy milk)
• 1 teaspoon apple cider or 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1/4 cup plus 2 tbsp mashed sweet potato
• 2 tablespoons coconut oil save more for frying pancakes (or use Earth Balance to fry)

Instructions

1. Combine the flax and water in a large mixing bow to make the flax egg.

2. Combine the flour, sugar, salt, baking powder, baking soda, and spices in another large bowl.

3. To the flax egg add the soy milk, vinegar, vanilla, sweet potato, and oil and whisk well, until combined.

4. Stir the wet ingredients into the dry ingredients until just combined.

5. Preheat a skillet and melt a couple tablespoons of coconut oil on the surface. Ladle some batter onto the skillet (about ½ cup), and fill with as many pancakes as you can comfortably fit. I can do 3 in my skillet.

6. Cook on each side on medium-low heat for about 3 minutes. Flip when the center starts to bubble. Place cooked pancakes onto a clean plate which you can keep warm in the oven at its lowest setting.

7. Complete with the remaining batter.

8. To serve top the pancakes with maple syrup, vegan tempeh bacon, toasted coconut, nuts or seeds.