Vegan Sweet Potato Pancakes with Cinnamon Whipped Cream

Note: Always use ORGANIC products, but remember just because a product claims to be organic, doesn't mean it is. Usually name brand products,or cheap products will not actually be organic.  

Cinnamon Whipped Cream:

• 1 13.5 ounce can of unsweetened coconut milk (not lite), chilled, not stirred
• 2/3 cup powdered sugar
• 1 teaspoon ground cinnamon

Sweet Potato Pancakes:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 1/4 cups soy, almond or rice milk 
• 3/4 cup sweet potato puree, about 1 large sweet potato, cooked mashed and cooled 
• 2 tablespoons pure maple syrup 
• 1/2 cup nondairy, dark, mini chocolate chips
• Canola oil, for pan
• Powdered sugar, for serving 

For Cinnamon Whipped Cream
1.Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of a stand mixer fitted with a whisk attachment. Do not include any of the coconut water. Add powdered sugar and cinnamon and whip for a few minutes until the mixture begins to stiffen. Cover the whipped cream and chill in the refrigerator for a few hours or overnight, it will firm up even more as it sits.

For Sweet Potato Pancakes
1.In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger and nutmeg. In a separate small bowl whisk together nondairy milk, sweet potato puree and maple syrup. Add the liquid to the flour mixture and whisk until just combined. Do not over mix; the batter should have some lumps.

2.Lightly oil a large nonstick skillet or griddle and heat over medium heat. Pour 1/4 cup of the batter into the skillet. Let cook for about 2 minutes until bubbles appear in the center of the pancake. Sprinkle nondairy chocolate chips into the batter. Flip and let cook on the other side until lightly browned and cooked through, about 3 more minutes. These pancakes will need to cook slightly longer than your average pancake. Repeat with remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a little more nondairy milk, 1 tablespoon at a time. To serve dust pancakes with powdered sugar and top with a dollop of Cinnamon Whipped Cream. "