Pancakes are a breakfast staple, however not many pancakes are vegan-friendly and also gluten-free. This medicated recipe features a sweet potato pancake that is super light and fluffy (unlike many gluten-free pancakes that can be too dense) and accompanied by non-dairy chocolate chips, making each bite perfectly delicious. Try something new with this non-traditional breakfast favorite.

Yield: 6 pancakes

Here’s What You Need:

¼ cup + 1 tablespoon organic sweet potato (1 large sweet potato mashed)

1 cup canned lite coconut milk

2 tablespoons cannabis-infused glycerin tincture

1 tablespoon organic pure vanilla extract

2 tablespoons pure maple syrup

1¼ cups blanched almond flour

½ + 1 tablespoon potato starch (not potato flour)

1 tablespoon + 1 teaspoon baking powder

½ teaspoon salt

2-3 tablespoons mini dairy-free chocolate chips

4.5 inch round cookie cutter

Optional garnishes: more non-dairy chocolate chips, pure maple syrup, fruit, nuts, etc.

How to Make Vegan Sweet Potato Pancakes

It is recommended that you prepare your sweet potato the day before you intend on making this medicated recipe. That way, the sweet potato is already cooked, cooled and ready to go – making the prep work for the vegan pancakes even simpler.

To begin, preheat your oven to 405 degrees Fahrenheit.

Next, roast the sweet potato for 1 hour, or until the potato is completely tender.

Once cooked, remove the potato from the oven and allow it to cool for several minutes until it can be handled.

Once cooled, peel the skin off the sweet potato, and scoop the innards out into a small bowl or storage container.

Proceed to mash the innards with a fork and then place the mashed sweet potato into the refrigerator until you’re ready to make your vegan pancakes.

When you’re ready to make your pancakes, remove the mashed sweet potato from the refrigerator and set it on a counter top.

Add the sweet potato, coconut milk (make sure you shake the can first), vanilla extract, maple syrup, and cannabis-infused glycerin tincture to a food processor or blender. Blend the ingredients together until they’re completely smooth, making sure to stop the processor and scrape the sides once or twice to ensure everything is well-incorporated.

In a bowl, combine the almond flour, potato starch, baking powder and salt. Whisk well to combine.

Carefully add the dry goods to the food processor and blend until the sweet potato pancake batter has formed. Be careful not to over mix, or the batter will become too thick.

Pour the pancake batter back into the large mixing bowl and add in the dairy-free chocolate chips. Mix well to combine and then allow the batter to sit for 10-15 minutes before cooking – do not skip this step! This step ensures pancakes that are all uniform in nature.

While the pancake batter is resting, heat up a large non-stick skillet over medium-low heat (opt for more on the low side) and allow the skillet to preheat for about 10 minutes while your batter is resting.

Grab the cookie cutter and place it into the preheated skillet. Proceed to spray both the cookie cutter and skillet with nonstick cooking spray.

Fill about ¼ cup of sweet potato pancake batter into the cookie cutter and allow the pancake to cook for 3-4 minutes, or until the top of the pancake is forming bubbles.

Remove the cookie cutter with tongs (it will be extremely hot), and quickly slide a spatula under the pancake and flip it.

Cook the pancake for 2-3 minutes on this side until it is cooked through.

Plate the pancake and repeat the process. Don’t forget to spray the cookie cutter before each pancake.

Serve the pancakes with maple syrup, fruit, more non-dairy chocolate chips, or even nuts!

Enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!