Method

Cooking time: 5 minutes or less

Combine the plain flour, baking powder, cinnamon, nutmeg, cardamon and ginger into a large mixing bowl and mix together. Once mixed add the sweet potato puree, rice malt extract (agave or maple syrup will also work) and vanilla extract to the mix. Add gradually the almond milk until the mixture forms a think syrup like texture. Add a pinch of salt to the mix to flavour.

Heat a large frying pan with the coconut oil and melt in a pan (olive oil or butter will also work). Once hot add your mix into normal some pancake size circle and cook for a few minutes before turning over.

Then serve.