Cake Recipes
- Prep: 20 Minutes
- Bake: 20 Minutes
- Yields: 6 Servings
Ingredients:
For Pancakes:
- 1 1/2 Cup Foodstirs™ Organic Sweet Potato Pancake Mix
- 1/4 Cup Organic Applesauce
- 1.5 Cups Almond Milk
- 1 Tbsp Cinnamon Powder
For Toppings:
- 2 Tbsp Coconut Yogurt
- 1 Tbsp chopped Pecans
- 3 Tbsp Organic Agave Syrup
- Cinnamon Powder
Directions
For Pancakes:
1. Preheat griddle stovetop to Medium-Low heat and spray with non-stick cooking spray. In a bowl, combine the Applesauce, Almond Milk, and Sweet Potato Pancake Mix and stir until completely incorporated. In a small bowl, remove 2 Tbsp of the Sweet Potato Pancake Batter and mix in the 1 Tbsp of Cinnamon Powder. Place cinnamon batter to help swirl the pancakes.
2. Pour dollops of the Pancake Mix onto the griddle and pipe a cinnamon batter swirl in the center, flip when golden brown. Repeat until the batter is gone. Set aside.
3. Stack the Sweet Potato Pancakes high, spoon the Coconut Yogurt on top, add chopped Pecans, drizzle Agave, and finish off with a Cinnamon Powder sprinkle. Enjoy!
