These pancakes are made with purple sweet potatoes, giving them a naturally moist and fluffy texture with a beautiful purple hue. They are inspired by the Okinawan diet, which is known for longevity.
1. Mix all the pancake ingredients together in one bowl.
2. Heat a pan over medium and cook the pancakes in coconut oil until golden on both sides.
3. For the cream, chill a can of coconut milk overnight. Scoop out the solid part and whip with a hand mixer along with vanilla and maple syrup until fluffy.
4. Stack the pancakes and top with lemon zest, a dollop of the whipped coconut cream, fresh mint, and a drizzle of maple syrup.
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