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:
- Add all the ingredients to a bowl and stir to combine. Set the batter aside for 5 minutes to let the flour hydrate.
- 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.
- 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.
- 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.
- 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.
- Repeat with the remaining batter. Serve on a board with fruit, maple syrup, sausage, and bacon, if desired!
To make the Smoothie:
- Mix protein powder with milk or unsweetened milk alternative.
- Transfer to a blender, add additional ingredients, and blend until smooth.