Sweet Potato Pancakes

I am aware that sweet potato pancakes are more fitting for when leaves fall off the trees and you are stuffing yourself with candy, but I am someone who loves pumpkin and sweet potato flavors all year round. They are delicious, and warm and the perfect way to wake up on a cold morning. Topped off with my homemade cream cheese frosting, and some spiced nuts; it's the best combination. Light, and fluffy, and most importantly, you only need a few ingredients. They are simple enough for a weekday meal, but if you eat them on the weekends, they feel so indulgent if served for brunch. I'm kind of in love with this recipe. They taste like cake (probably why people call them pancakes!). There is a lot of direction you could take from this recipe, swap out the pumpkin spice for cumin and paprika and the sugar for hot sauce, for a spicy Mexican inspired version. Or if you want something different, swap the pumpkin spice for curry powder, and the sugar for some harissa paste or chutney. Anyway you make them, these are so delicious and a huge hit! Feel free to double the recipe as needed. Happy cooking!

For The Pancakes:

2 tbsp unsweetened applesauce

1/2 cup sweet white sorghum flour

1/2 cup unbleached all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1 tbsp ground flax seeds

1 1/2 cups non dairy milk

1 tbsp lemon juice/apple cider vinegar

1 tsp vanilla extract

1 tbsp maple syrup/date syrup/cassava syrup

1/2 cup mashed sweet potato

For the Frosting:

1/4 cup vegan cream cheese (I used kite hill)

1/4 cup maple syrup

2 tbsp minced pecans (optional)

1 tsp orange zest

1. In a medium bowl, combine the flax with three tablespoons of warm water, let it rest for 5-10 minutes to develop an egg-like consistency. Set aside.

2. In another small bowl, combine one cup of the non dairy milk with the lemon juice or apple cider vinegar, set aside for 10 minutes to curdle.

3. While you are waiting, combine the flours, baking powder, baking soda and pumpkin pie spice in another bowl. Set aside.

4. Add the "buttermilk" into the flax egg, add in the remaining milk, vanilla, syrup of choice and mashed sweet potato. Stir to combine. You can add this into a blender to get it really smooth or leave it slightly chunky.

5. Add the wet ingredients to the dry and stir to combine. Let the batter rest for 10 minutes.

6. While you're waiting, combine the maple syrup, orange zest and cream cheese. If you want a thinner consistency, add a tablespoon of dairy free milk at a time before you reach your desired thickness.

7. Cook the pancakes on a nonstick pan over medium low heat for 2 minutes on each side. Once you've cooked through the batter, serve them with the frosting and top them with the pecans as well. Serves 2-3 people. Enjoy!