Sweet Potato
Flapjacks with Warm
Chocolate Sauce
pictured on page 25
25 minutes lMakes 12 pancakes +
1 cup sauce
Bake an extra sweet potato for dinner,
then scoop the flesh out of the skin to
make these golden flapjacks that are
delicious for breakfast or dessert.(^1) ½ cups oat flour*
1 cup unsweetened, unflavored
almond milk
¾ cup peeled baked sweet
potato
2 Tbsp. pure maple syrup
1 tsp. regular or sodium-free
baking powder
1 tsp. apple cider vinegar
¾ tsp. ground cinnamon
½ tsp. salt
½ tsp. pure vanilla extract
¼ tsp. baking soda
1 recipe Warm Chocolate Sauce
- In a blender combine all ingredients
except Warm Chocolate Sauce. Cover
and blend until smooth. Let batter
stand 5 minutes. - Heat a griddle or extra-large
nonstick skillet over medium until a
few drops of water jump and sizzle.
Reduce heat to medium-low. For
each pancake, pour ¼ cup batter
onto griddle. Cook pancakes about
3 minutes or until surfaces are bubbly.
Flip pancakes and cook 1 to 2 minutes
more or until golden. Serve pancakes
with Warm Chocolate Sauce and
sprinkle with additional cinnamon.
*Tip To make your own oat flour, place
rolled oats in a food processor; pulse
until oats are ground to a flourlike
consistency. It will take 1^1 / 4 cups oats
to make 1 cup oat flour.
Warm Chocolate Sauce In a blender
combine^1 / 2 cup unsweetened plant
milk, such as almond, soy, cashew,
or rice;^1 / 2 cup date paste;^1 / 4 cup
unsweetened cocoa powder; 1 Tbsp.
pure maple syrup; and^1 / 2 tsp. pure
vanilla extract. Cover and blend until
smooth. Transfer to a small saucepan;
heat over medium-low 3 to 5 minutes
or until heated, stirring occasionally.
Cover pan to keep warm.
From Jasmine Briones of
sweetsimplevegan.com
strawberries, or blueberries, or
chopped peeled kiwifruit, peach, or
mango; and 1 ½ cups water. Let stand
at least 15 minutes to soften dates.
Cover and blend until smooth and
pourable consistency. (Syrup will
thicken as it sits. If needed, add more
water to thin.)
From Cathy Fisher of
straightupfood.com
Banana-Buckwheat
Pancakes with Fresh Fruit
pictured on page 24
30 minutes lMakes 12 pancakes
Top these buckwheat pancakes with
fresh fruit and they’re sure to be a hit
with any little rascals in your home.
(^1) ½ cups buckwheat flour
(^4) ½ tsp. regular or sodium-free
baking powder
1 Tbsp. ground cinnamon
1 tsp. sea salt
(^1) ½ cups unsweetened, unflavored
plant milk, such as almond,
soy, cashew, or rice
1 Tbsp. apple cider vinegar
½ cup date paste
½ of a banana, mashed
1 banana, sliced
1 cup fresh blueberries
⅓ cup pure maple syrup
- In a bowl stir together flour, baking
powder, cinnamon, and salt; make
a well in center. In another bowl
whisk together milk and vinegar; let
stand 10 minutes. Add date paste
and mashed banana to milk mixture;
stir until well combined. Pour wet
ingredients into dry ingredients. Stir
just until incorporated. Mixture will be
slightly lumpy. - Heat a griddle or extra-large
nonstick skillet over medium-high
until a few drops of water jump and
sizzle. For each pancake, drop batter
by large spoonfuls onto hot griddle.
Cook pancakes until bubbles form and
edges are dry. Flip pancakes and cook
until browned on the other side. Serve
pancakes warm with sliced banana,
blueberries, and maple syrup.
From forksmealplanner.com
TIP
You won’t be
able to cook
all pancakes
at once, so
place cooked
pancakes in a
warm (200°F)
oven until all
are made.