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
Roasted Green Pepper Romesco with Cilantro
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
Directions
Pancake Instructions
Prepare the Sweet Potato: Peel and chop the sweet potato into small chunks. Boil or steam until tender (about 15-20 minutes). Drain and let cool slightly. Then, mash the sweet potato until smooth. You should have about 1 cup of mashed sweet potato.
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.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and add a little oil to coat the surface. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 3-4 minutes), then flip and cook for another 2-3 minutes on the other side until golden brown.
Serve: Roasted green pepper romesco sauce.
Romesco Sauce Instructions
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.
Prepare Other Ingredients: While the peppers are steaming, toast the almonds in a dry skillet over medium heat for about 5 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
Blend the Sauce: Once the peppers are cool enough to handle, peel off the charred skins and discard them. In a blender or food processor, combine the roasted peppers, garlic, toasted almonds, tomato, red wine vinegar, smoked paprika, and olive oil. Blend until smooth.
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!
