Sweet Potato Pancakes (So Delicious Dairy Free Challenge)

I've posted this recipe before, but I'm re-posting again for two reasons.  For one, it was one of my most-pinned recipes.  Secondly, I'm being considered in the So Delicious Dairy Free 2013 Contest.  Bloggers are being challenged to submit their best dairy-free, vegan recipes for the contest.  I immediately thought of this recipe.  My kids love this recipe. My daughter can't have dairy or eggs, so I have naturally leaned toward a vegan cooking style for my family.  I hope you enjoy them!  

To vote, use the Pinterest widget below to get to the board that hosts the contest.  Be sure to LIKE the photo (this is how they are collecting the votes). You can also re-pin to spread the word, too!

Sweet Potato Pancakes (yields about 12-14 pancakes)

2 cups flour of choice (I use a mix of spelt, buckwheat, and millet flour)

1/2 cup quick cook oats

2 tablespoons ground flax seed meal, dissolved in hot water to make a paste

2 tsp. baking powder

1 tsp. sea salt

1 tsp. cinnamon

1 tsp. vanilla

1/2 cup So Delicious Vanilla dairy free yogurt 

1 3/4-2 cups So Delicious Coconut Milk

2 tablespoons maple syrup

1/3 cup applesauce 

1 white sweet potato, cooked, mashed

Fresh blueberries (optional)

In a sifter, blend flour, salt, baking soda, and cinnamon into a medium bowl.  Stir in oats and flax seed.  Add milk, vanilla, yogurt, applesauce, and maple syrup.  Wrap sweet potato in plastic wrap and cook on high in a microwave for 5 minutes.  Mash in a small bowl with potato masher, then blend into pancake mixture.  Heat a griddle to 350 degrees; reduce to 325 degrees and cook pancakes about 3 minutes on each side.  Add fresh blueberries while cooking (if desired).  Drizzle with real maple syrup.

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