To make the pancake batter, whisk together the sweet potato puree, milk, vinegar, and maple syrup until smooth. Add the flours and baking powder and mix until incorporated.
Heat a non-stick skillet over medium heat and grease with a tiny bit (around ½ tsp) of oil. Wipe any excess off with paper towel.
Use about ¼ cup pancake batter per pancake. Cook until edges appear dry, flip, and continue cooking until middle of pancake is set. Repeat with remaining batter.
Blend or whisk glaze ingredients together until smooth. We used Daiya cream cheese and it required a blender to get it smooth.
Top pancakes with cream cheese glaze, assorted fruit, and some rainbow sprinkles!
Notes
*Bake a medium purple sweet potato at 375°F for about 45 minutes, or until easily pierced with a fork, and then blend or mash until smooth. **Gluten free option: Replace all purpose flour with ¼ cup more quinoa flour. Pancakes will be more brittle though.
Recipe by Radiant Rachels at https://radiantrachels.com/whimsical-purple-sweet-potato-pancakes/