Vegan Sweet Potato Pancakes
These light and fluffy vegan sweet potato pancakes are made with whole wheat flour and pureed sweet potato, making this breakfast staple the healthiest ever! A dash of cinnamon and nutmeg mixed into the batter adds cozy warmth to these vegan pancakes, making them the perfect breakfast for chilly months.
Ingredients
For Wet
- ⅓ cup cooked, cooled, and pureed sweet potato made from roasted sweet potatoes, see note*
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- ⅔ cup oat milk
For Dry
- 1 cup whole wheat flour (112g per cup)
- 1 Tablespoon baking powder
- A pinch sea salt
- 1 teaspoon ground cinnamon
- Dash nutmeg
Instructions
- In a small bowl, whisk together the wet ingredients.
- In a large bowl, sift together the dry ingredients. Gradually pour the wet into the dry, ⅓ batter at a time, and fold in to combine. Rest for 5 minutes.
- Heat a skillet over medium heat and grease with oil. Scoop ¼ cup of batter into the skillet and cook until bubbles appear on the surface, for 2-3 minutes. Flip and cook the other side until cooked through, for 2-3 minutes. If you don't see any bubbles while cooking, cover the pan with a lid to help cook pancakes.
- Serve with vegan butter, maple syrup, and pecans. Or top with your favorite toppings!
Video
Notes
* You can make your homemade sweet potato puree to maximize the flavor. Use freshly baked/boiled/steamed or leftover sweet potato. Use the back of a fork and mash the potato until smooth.
Here is how to slow-roast sweet potatoes:
How to Make Yakiimo(Slow Roasted Japanese Sweet Potatoes)
Please note that the nutritional information provided is an estimate of each serving and accuracy is not guaranteed.
Nutrition
Serving: 1pancakeCalories: 118kcalCarbohydrates: 26gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 279mgPotassium: 177mgFiber: 3gSugar: 7gVitamin A: 3045IUVitamin C: 3mgCalcium: 178mgIron: 1mg
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