Gluten-Free Sweet Potato Pancakes

• 6 Tablespoons Tapioca Starch
• 5 Tablespoons Coconut Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1/4 teaspoons Sea Salt
• 3 Large Eggs
• 3/4 cups Cooked Sweet Potatos
• 1/3 cups Unsweetened Vanilla Almond Milk
• 2 Tablespoons Pure Maple Syrup
• 2 teaspoons Vanilla Extract

1. In a small bowl, whisk tapioca starch, coconut flour, baking powder, cinnamon and salt.
2. In a large bowl, whisk remaining ingredients until smooth and combined (you will have some small lumps from the potato). Add dry ingredients and whisk until smooth and combined. Let stand for 5 minutes. Meanwhile, preheat a griddle to 350u0b0F or medium heat.
3. Drop batter using an 1/4 cup scoop and spread each pancake out on the griddle just under 1/2 inch thick. Cook until edges begin to darken, the small bubbles start bursting in the top of the pancake and bottom is golden brown, about 6 1/2 to 7 minutes. Gently flip and cook another 6-7 minutes.
4. Devour!

tapioca, coconut flour, baking powder, cinnamon, ubc, eggs, potatos, vanilla almond milk, maple syrup, vanilla

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/gluten-free-sweet-potato-pancakes/ (may not work)