Sweet Potato Pancakes
Move aside, classic pancakes. Sweet potato pancakes are the new cool kids in town!
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 delicious caramel undertones.
How to make sweet potato pancakes
Prepare the batter by whisking together the dry ingredients with soy milk, a little oil, and mashed sweet potato (photo 1).
Cook the pancakes in a hot oiled pan until golden (photo 2). You’ll want to flip the pancakes once the edges are dry and you see bubbles on the surface of the pancake.
Yes! You need 1/3 cup or 110 grams of 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.
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!
I have not yet tested a GF version but I suspect that substituting a GF flour blend would work well.
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:
- Fruits: bananas, blueberries, raspberries, strawberries, kiwi or mango
- Spreads: nut butter, berry chia jam or cookie butter
- Sauces: maple syrup, chocolate sauce, caramel sauce or raspberry sauce
- Extra treats: coconut whipped cream, chopped dark chocolate or granola
More vegan pancake recipes
Sweet Potato Pancakes (vegan)
- 1 Sweet Potato medium sized
- 1 tbsp Ground Flaxseed
- ½ cup/ 100 grams All Purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Cinnamon
- ½ cup/ 150ml Non-Dairy Milk of choice
- 1 ½ tbsp Sunflower Oil
- 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!
- 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.
NutritionServing 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