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1
Whisk kefir, sweet potato puree, egg, and agave until smooth. Sprinkle in baking soda and whisk again. You should see bubbles forming throughout the mixture-science!
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2
In a large mixing bowl, combine remaining dry ingredients. Pour the wet into the dry and mix until just combined (it will be thick).
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3
At this time, heat a large nonstick skillet over medium heat and coat with 1 to 2 teaspoons of oil or butter, or the proper amount needed to coat the surface of your skillet. If you prefer pancakes with crisp edges, use a touch more oil (2 teaspoons). For larger pancakes, I used 1/3 cup to scoop batter onto the pan, and for smaller ones, I used about 1/4 cup.
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4
Cook each pancake for about 2-3 minutes on each side, or until golden brown and crisp to your liking. Remove from pan and let cool slightly on a cookie cooling rack.
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5
The batter will continue to thicken as it sits, so when about half the batter remains, whisk in 1 tablespoon filtered water to thin it out slightly. Continue cooking and cooling the pancakes as before.
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6
Serve with agave or maple syrup and butter (optional). Store leftovers in an airtight container in the fridge for up to one week, or the freezer for up to 2 months.
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7
Enjoy!
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8
Note: You won't see many (or any at all) bubbles while the pancake is on the skillet because the batter is quite thick. Flip every 2-3 minutes, once edges start to tighten up and bottom is golden (use a spatula to peek).
