1 Cup of Rosella Sweet Potato Pancake & Waffle Mix
½ cup of water or milk (vegan milk such as oat, coconut, almond works great)
¼ cup of Creamy Peanut Butter
1 TBSP of oil
Mix ingredients well. Add approx. 1/4 cup of combined mix to 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 crushed peanuts if desired and enjoy!