Vegan Sweet Potato Pancakes with Cinnamon Whipped Cream
Every child deserves to grow up healthy. Sign ONE's petition to end global child malnutrition now. act.one.org/sign/sweet_potato/?source=hungry. These vegan chocolate chip sweet potato pancakes are sure to sweeten up any diet for any holiday! Recipes below. Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below: bit.ly/PsJ96O Follow on Twitter! Twitter.com/HungryYouTube And like us on Facebook! Facebook.com/HungryYouTube Check out our other shows and get to know our awesome hosts: How to Bake It in Hollywood with Ashley Adams: bit.ly/ZLPj09 Secrets of a Food Stylist with Megan Mitchell: bit.ly/YgZ63o Gluten Free with Alex T: bit.ly/XqRGsP Grill This with Nathan Lippy: bit.ly/OGuMHm Casserole Queens with Sandy Pollock and Crystal Cook: bit.ly/No9ml5 Midnight Munchies with the Brothers Green: bit.ly/RLLFiH ********* Sweet Potato Pancakes with Cinnamon Whipped Cream Cinnamon Whipped Cream: 1 13.5 ounce can of unsweetened coconut milk (not lite), chilled, not stirred 2/3 cup powdered sugar 1 teaspoon ground cinnamon Sweet Potato Pancakes: 1 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 1/4 cups soy, almond or rice milk 3/4 cup sweet potato puree, about 1 large sweet potato, cooked mashed and cooled 2 tablespoons pure maple syrup 1/2 cup nondairy, dark, mini chocolate chips Canola oil, for pan Powdered sugar, for serving For Cinnamon Whipped Cream 1.Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of a stand mixer fitted with a whisk attachment. Do not include any of the coconut water. Add powdered sugar and cinnamon and whip for a few minutes until the mixture begins to stiffen. Cover the whipped cream and chill in the refrigerator for a few hours or overnight, it will firm up even more as it sits. For Sweet Potato Pancakes 1.In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger and nutmeg. In a separate small bowl whisk together nondairy milk, sweet potato puree and maple syrup. Add the liquid to the flour mixture and whisk until just combined. Do not over mix; the batter should have some lumps. 2.Lightly oil a large nonstick skillet or griddle and heat over medium heat. Pour 1/4 cup of the batter into the skillet. Let cook for about 2 minutes until bubbles appear in the center of the pancake. Sprinkle nondairy chocolate chips into the batter. Flip and let cook on the other side until lightly browned and cooked through, about 3 more minutes. These pancakes will need to cook slightly longer than your average pancake. Repeat with remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a little more nondairy milk, 1 tablespoon at a time. To serve dust pancakes with powdered sugar and top with a dollop of Cinnamon Whipped Cream. Makes 12 pancakes
