Brunch Board

Featuring Sweet Potato Pancakes, a gluten-free option that's got a touch of natural sweetness and nourishment, this recipe offers the best of both worlds.

Ingredients:

For the Sweet Potato Pancakes:

• 1 cup Carrington Farms Sweet Potato Flour
• 1/4 cup coconut sugar or sweetener of choice
• 1/2 tsp cinnamon⁠
• 1 tsp baking powder⁠
• 3/4 cup milk⁠, or milk alternative of choice
• 1/4 cup unsweetened applesauce⁠
• 2 tbsp Carrington Farms Organic Coconut Cooking Oil or Virgin Coconut Oil (melted)
• 2 tsp apple cider vinegar⁠
• 1 tsp vanilla extract⁠
• Carrington Farms Coconut Oil Cooking Spray

For the Gingerbread Smoothie:

• 1 ½ cups milk or unsweetened milk alternative 
• 1 banana
• 1/4 tsp nutmeg
• 1/2 tsp ginger, ground
• 1/8 tsp cloves, ground
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 2 scoops Carrington Farms Organic Coconut Protein Blend
• 1 cup ice

Directions: 

To make the Pancakes:

1. Add all the ingredients to a bowl and stir to combine. Set the batter aside for 5 minutes to let the flour hydrate. ⁠
2. Heat a nonstick skillet on medium-low heat for 2 minutes to preheat the pan. Spray the pan with Carrington Farms Coconut Oil Cooking Spray. ⁠
3. Add ⅓ cup of the batter into the skillet and use the back of a spoon to smooth it out into a circle, about 4 inches in diameter. ⁠
4. Cook until the underside is browned and the edges of the pancake begin to set and darken in color. This should take about 4 minutes when the pan is at the proper temperature. If the pancake browns (or even blackens) too quickly, turn the heat down. ⁠
5. Flip the pancake and cook for another 2-4 minutes or until the second side is browned and the center of the pancake feels firm, not doughy, to the touch. ⁠
6. Repeat with the remaining batter. Serve on a board with fruit, maple syrup, sausage, and bacon, if desired!

To make the Smoothie:

1. Mix protein powder with milk or unsweetened milk alternative. 
2. Transfer to a blender, add additional ingredients, and blend until smooth.