Sweet Potato And Sage Pancakes

• 3 tablespoons ground flaxseed
• 1/3 cup hot water
• 1 cup firmly packed shredded unpeeled sweet potato
• 3/4 cup
• 2 tablespoons unrefined extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons dried sage
• 1 cup brown rice flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon sea salt

1. Preheat the oven to 400u0b0F.
2. In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.
3. In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.
4. In another medium bowl, mix the flour, baking soda, and salt.
5. Add the wet ingredients to the dry ingredients and stir well to combine.
6. Line a baking sheet with parchment paper and grease it with ghee or olive oil.
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.
8. Bake for 20 minutes or until brown.
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.
10. Keep refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a dash of ghee.

ground flaxseed, water, unpeeled sweet potato, olive oil, freshly squeezed lemon juice, sage, brown rice flour, baking soda, salt

Taken from www.epicurious.com/recipes/food/views/sweet-potato-and-sage-pancakes (may not work)