Vegan Orange Sweet Potato Pancakes - Talley Farms Box

Ingredients

• Breakfast & Brunch
• 1 medium sweet potato (about 1 cup when cooked and mashed)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup almond milk
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil
• 2 large green bell peppers
• 1 medium tomato
• 1/4 cup almonds
• 2-3 cloves garlic
• 1 tablespoon red wine vinegar
• 1 teaspoon smoked paprika
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup fresh cilantro leaves
• Juice of 1/2 lime
• Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, cinnamon and salt.
• Mix Wet Ingredients: In another bowl, combine the mashed sweet potato, almond milk, maple syrup and melted coconut oil. Whisk until smooth.
• Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
• Serve: Roasted green pepper romesco sauce.
• Preheat your oven to 425°F
• Cut the green bell peppers in half and remove the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper.
• Roast in the oven for about 20-25 minutes, or until the skins are blistered and charred. You can also roast them over an open flame on a grill or stovetop if you prefer a smoky flavor.
• Once roasted, remove them from the oven and place them in a bowl, covering it with plastic wrap or a lid to steam for about 10 minutes. This will make it easier to peel off the skins.
• Add the fresh cilantro and lime juice, and pulse until just combined.
• Use to top the sweet potato pancakes or as a great sauce for steak, roasted chicken or mussels. Yum!
• Cilantro , Garlic , Peppers , Sweet Potatoes , Tomatoes
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