Sweet Potato and Sage Pancakes

Preparation

1. Step 1

   Preheat the oven to 400°F.

   Step 2

   In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.

   Step 3

   In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.

   Step 4

   In another medium bowl, mix the flour, baking soda, and salt.

   Step 5

   Add the wet ingredients to the dry ingredients and stir well to combine.

   Step 6

   Line a baking sheet with parchment paper and grease it with ghee or olive oil.

   Step 7

   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.

   Step 8

   Bake for 20 minutes or until brown.

   Step 9

   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.

   Step 10

   Keep refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a dash of ghee.