Adapted from Cooking for Hormone Balance
3 tbsp ground flaxseed
⅓ cup hot water
1 cup firmly packed shredded unpeeled sweet potato or carrot
¾ cup unsweetened applesauce
2 tbsp avocado or olive oil
1 tbsp fresh lemon juice or apple cider vinegar
2 tsp dried sage, rosemary or cinnamon
1 cup brown rice flour, or other gluten-free flour
¾ tsp baking soda
¼ tsp sea salt
Preheat oven to 400F
In a small bowl, whisk the flaxseed with water and set aside for 5 min.
In a medium bowl, mix sweet potato, applesauce, oil, lemon juice, spice and flax slurry.
Add the flour, baking soda and salt.
Stir to combine well.
Line a baking sheet with parchment paper.
Scoop out slightly less the ½ cup dough and place it on the baking sheet. Press down to form a ¼-inch think pancake. Repeat the process.
Bake for 20 minutes or until brown.
Serve topped with butter, whipped cream, pure maple syrup, or vanilla-bean infused olive oil.