3 T mashed sweet potato or banana
1 T oil
½ t vinegar
¼ C almond milk
¼ C tapioca flour
¼ C almond flour
¼ C Cassava flour or coconut flour
½ t baking soda
¼ t salt
Place all ingredients in a blender in the order given. Blend until smooth. Pour onto a hot, greased griddle in small puddles. Cook thoroughly on both sides. Let cool on cooling rack before transferring to an airtight container to either freeze or refrigerate for later. This should make at least 18 small pancakes. They’re great with 100% pure maple syrup!
Another recipe brought to you by your kitchen friends at the Latigo Ranch.