1 Cup of Rosella Sweet Potato Pancake & Waffle Mix
½ cup of water or milk (vegan milk such as oat, coconut, almond works great)
1/2 cup of fresh blueberries
1 TBSP water
½ TBSP of sugar
1 TBSP of oil
Lightly muddle/mash blueberries, keeping the mix a bit chunky. Add the water and sugar to the muddled blueberries and muddle a bit more, this helps create a syrup. Add the remaining ingredients to the blueberry mash and mix well. Add approx. 1/4 cup of the mix to a hot pan or waffle griddle. Cook approximately 2 minutes until bubbles appear and pancake edges are lightly browned. Flip and cook other side for approximately 1 minute.
Garnish with any leftover blueberries and enjoy!
Keywords: sweet potato pancakes