Sweet Potato Pancakes (vegan)

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This simple sweet potato pancakes recipe comes together in 30 minutes, and is made with just 7 ingredients. An easy vegan breakfast perfect for the fall!

I was watching Jamie Oliver on TV the other day and he mentioned that regular potatoes aren’t 1 of your 5 a day, but sweet potatoes are. Did you read that friends? THEY’RE ONE OF YOUR FIVE A DAY!

You should expect lots of sweet potato recipes this season, because I for one cannot find pumpkin puree anywhere. Soon this blog will become a place for fellow pumpkin puree dreamers and of course…the pumpkin haters. I see you.

So let’s say ‘Bye Felicia’ to pumpkin, and celebrate the humble sweet potato today. And of course, nothing says celebration like a big ol’ stack of pancakes.

a stack of pancakes on a plate

What ingredients will I need to make sweet potato pancakes?

We only need 7 ingredients to make these vegan pancakes: flour, baking powder, ground flaxseed, soy milk, cinnamon, oil, and of course sweet potato. Think classic fluffy pancakes sans eggs and with the addition of sweet orange root vegetables.

Ground flaxseed, when mixed with a little water, forms a flaxseed egg which we will use to bind our pancakes. The sweet potato also helps to bind the batter whilst adding richness, sweetness and caramel undertones.

Can I make these with leftover sweet potato?

Yes! You need 1/3 cup/ 110 grams cold mashed sweet potato to make 6 pancakes. Whether you microwave, roast or use leftovers, as long as you have enough it will work! Just make sure that your sweet potato has cooled before adding it to the batter.

Can I freeze my sweet potato pancakes?

These pancakes freeze beautifully. After cooking the pancakes, leave them to cool then transfer to a freezer bag or container. Store in the freezer for up to 1 month. When you have a craving for pancakes, simply pop in the toaster for a few minutes to reheat!

a fork digging into a stack of pancakes topped with blueberries

What to serve with pancakes:

My healthy sweet potato pancakes are the perfect vessel for lots of tasty toppings! Here’s just a few ideas to get you started:

a fork cutting into sweet potato pancakes

If you like this recipe, be sure to check out my banana oat pancakes, sweet potato naan pizza, and apple pie cinnamon rolls. I just know you’ll love them!

As always, if you make this recipe or any other recipe on the blog, let me know by leaving a rating/comment below. You can also follow me on Instagram, Facebook and Pinterest for more vegan recipes!

Sweet Potato Pancakes (vegan)

This simple sweet potato pancakes recipe comes together in 30 minutes, and is made with just 7 ingredients. An easy vegan breakfast perfect for the fall!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American, vegan
Servings: 6 pancakes
Calories: 387kcal
Author: Shivani Raja

Ingredients

  • 1 Sweet Potato medium sized
  • 1 tbsp Ground Flaxseed
  • 1/2 cup/ 100 grams All Purpose Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Cinnamon
  • 1/2 cup/ 150ml Non-Dairy Milk of choice
  • 1.5 tbsp Sunflower Oil

Instructions

  • First, pierce the sweet potato and add to a bowl with a little water. Microwave for 5-7 minutes until tender.
  • Meanwhile, prepare the flaxseed egg by mixing 1 tbsp ground flaxseed with 2.5 tbsp water in a small bowl. Set aside.
  • In a large mixing bowl, whisk together the all purpose flour, baking powder, and cinnamon. Pour in the soy milk and 1 tbsp of the oil and whisk to combine.
  • Remove the peel from the cooked sweet potato and mash the orange flesh with a fork. You can puree the sweet potato if you wish. Measure out the sweet potato – you need 1/3 cup/ 110 grams of mashed sweet potato. Leave the sweet potato mash to cool.
  • Add the sweet potato to the batter and whisk to combine. Heat the remaining oil in a saucepan over medium heat.
  • Once the pan is hot, add about 2 tbsp of batter to the center of the pan and spread into a circle. After 2-3 minutes, you should see bubbles on the surface of the pancake – at this point, flip the pancake. Cook on the other side for 2-3 minutes until golden brown.
  • Repeat with the rest of the batter, then serve the sweet potato pancakes with your favourite toppings!

Shivani’s Tips

  • Cooked and cooled pancakes can be stored in the freezer for up to 1 month. To reheat, simply pop the pancakes in the toaster!
  • You can also store these in an airtight container in the fridge for up to 2 days.
 

Nutrition

Serving size: 3 pancakes
Calories: 387 kcal | Fat: 13.3g | Saturated Fat: 1.7g | Cholesterol: 0mg | Sodium: 64mg | Carbohydrates: 57.2g | Fiber: 4.9g | Sugar: 7g | Protein: 9.5g 

Did you make this recipe?

Tag me on Instagram @shivanilf and use the hashtag #shivanilovesfood!

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Shivani Raja

Shivani Raja grew up eating traditional Gujarati cuisine. She has always been interested in food, and learnt to cook from her mother. She enjoys spending time in the kitchen, photographing her recipes, and sharing them with her readers!

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