Gluten Free Sweet Potato Pancakes

Fluffy, flavourful and super easy, here's what you'll need and some basic instructions to make this yummy stack!


Mashed sweet potato 
Quinoa flour
Ricotta cheese
Almond milk (or any milk)
Baking powder

Orange zest

Vanilla extract or paste

Sapote spice (or cinnamon could work too)

Premium Olive Oil


Whipped Cream:
Heavy cream

Orange blossom water

Vanilla extract or paste

Here's what to do...
Start by mixing in a large bowl the mashed potato, ricotta, orange zest, olive oil and vanilla together. In a separate smaller bowl, whisk the flour and baking powder together. A bit at a time alternate between the flour mixture and almond milk, combining well but not over mixing. Let sit for 10 min.
 Ladle a portion on to a hot greased pan and cook on either side. TIP: if you are making a large quantity, heat the oven on low and stack the pancakes inside on a baking sheet as they are ready to keep them warm!

For the whipped cream, put all the ingredients in a large chilled bowl and whisk together until stiff peeks form. TIP: chilling the bowl and whisk in the freezer for 10 min prior to using them will speed up the whipping process!