Vegan Sweet Potato Pancakes

I’ve been doing an INSANE amount of reflective thinking lately. Not the narcissistic self-reflective type of thinking, no. I’m mostly unintentionally thinking about my past. Childhood memories are popping up with absolutely no warning at all forcing me to compare my past with my present, a simpler time to a more complicated time. What made me happy as a kid? What makes me happy now? It’s amazing that my happiness triggers haven’t changed much; I’ve always found joy in making other people happy and I’ve always felt the most serene while undertaking creative projects. This food blog is my creative outlet and it makes me happy. I hope it makes you happy, too. I find joy in cooking, taking pictures of my simple creations and, although writing doesn’t flow out of me like J.K. Rowling, I enjoy the initial 10 minute struggle to form the first sentence. My creative outlet (this blog) keeps my mind fresh. My little cousin (aka my little kitchen helper) and I made these vegan sweet potato pancakes bright and early on Saturday morning. We had fun making it and we had even more fun eating it. These pancakes (adapted from Ella Woodward’s book, Deliciously Ella) are simple, delicious and healthy. I hope they put a smile on your face, too 🙂 INGREDIENTS:

• 1 small sweet potato (about 1 1/2 cups of cubed sweet potato ..I used 2 large Sweet Potato’s so that I could make more during the work week)

• 3/4 cups dairy-free milk (I used cashew milk)

• 1 1/4 cup of Whole Wheat Pastry Flour

• 2 tbsp honey

• 1 tsp ground cinnamon

• coconut oil, for greasing DIRECTIONS: Peel and cube the sweet potato. Steam for 15 minutes or until a fork can easily puncture the sweet potato. In a food processor combine steamed sweet potato, dairy-free milk, flour, honey and cinnamon for about 1 minute or until very smooth. Heat a non-stick pan and 1 tsp. coconut oil. Once the pan is very hot place 2 tablespoons of the pancake batter onto it and shape with your spoon. Cook for 3 minutes, then flip. Cook other side for about 4 minutes. Repeat these steps until all the batter is used up. Top pancakes with your favorite fruit and maple syrup. Enjoy 🙂