1cupgluten-free baking mixif your mix does not have baking power included add 1 teaspoon of baking powder
1/2cupcooked sweet potato
1/2cupswalnuts or almonds, chopped/ground in food processor or grinder
1egg or egg replacer
1tablespoonorganic coconut oil
1/8cupground flaxseedsgrind them directly before using to preserve those healthy, brain-building oils
3/4cupmilk or milk alternative
Chop up walnuts or almonds in a food processor until they are almost a powder.
Place Pamela's baking mix and rice milk in a bowl. Stir to combine. Add egg (or egg replacer), coconut oil and maple syrup. Stir again.
Now add all the chunky stuff. Sweet potato, ground nuts, cherries, and ground flaxseeds. Stir to combine again. Add a little more rice milk if the mixture is too thick. You want the batter thick, but not TOO thick :)
On a pancake griddle over low/medium heat cook pancakes for 4-5 minutes each side until golden brown. Try to keep the heat on the low side to preserve the health of the brain-building oils contained in the nuts.
Top with fruity cashew cream if you're really feeling nutty! Or mix organic yogurt with 1 tablespoon of ground flaxseeds for a brain-building topper.