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    You are here: Home | Recipes | Pancakes

    Vegan Sweet Potato Pancakes

    Dec 6, 2022 by Faith VanderMolen

    Jump to Recipe Print Recipe

    Make with sweet, creamy mashed sweet potato and whole grains, these Vegan Sweet Potato Pancakes are the perfect way to start you day!

    stacked Vegan Sweet Potato Pancakes with toppings

    I love being an adult.

    I can eat whatever I want, whenever I want, just because I want.

    Brett and I love breakfast food. It's not uncommon for us to eat two breakfasts or two breakfast-y meals in a day. On nights when I don't feel like "cooking" we often opt for breakfast food, usually pancakes.

    No shame.

    Pancakes are the best.

    For the past few months we've been on a 2 Ingredient Banana Oatmeal Blender Pancake kick, but this past month I made my Whole Wheat Vegan Banana Pancakes for the first time in ages and we remembered just how amazing "real" pancakes are. Don't get me wrong, I love making my blender pancakes on days when I'm feeling extra lazing, but there really is no substitute for pancakes made with flour and milk and all the yummy add-ins.

    This past weekend I decided to make a new flavor of "real" pancakes to add to our repertoire and these amazing Vegan Sweet Potato Pancakes were born...or flipped!

    mashed sweet potatoes
    freshly cooked Vegan Sweet Potato Pancakes

    You guys already know that sweet potatoes are one of my favorite foods. I eat them almost everyday and I love eating them as sweet or savory meals. Why have I never made sweet potato pancakes before? They're hearty and sweet and delicious when topped with peanut sauce, maple syrup, fresh fruit, raisins, cinnamon...you know, the works!

    While these Vegan Sweet Potato Pancakes take a little more time to make--unless you randomly have mashed sweet potato already in your fridge--they are so worth it. Plus, this recipe makes quite a few pancakes so you can have leftovers to reheat and eat throughout the week. Score!

    I'd love to know if you give these Vegan Sweet Potato Pancakes a try and what you think! Leave a comment below or tag me on Instagram so that I can see your beautiful creations!

    stacked Vegan Sweet Potato Pancakes with toppings and glaze
    stacked Vegan Sweet Potato Pancakes with toppings and glaze
    THE BEST Vegan Sweet Potato Pancakes! These healthy and hearty Vegan Sweet Potato Pancakes are worth the effort and make for delicious, simple breakfasts throughout the week!

    📖 Recipe

    Vegan Sweet Potato Pancakes stacked

    Vegan Sweet Potato Pancakes

    Faith VanderMolen
    Make with sweet, creamy mashed sweet potato and whole grains, these Vegan Sweet Potato Pancakes are the perfect way to start you day!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 16 pancakes
    Calories 101 kcal

    Ingredients
     
     

    • 1 cup mashed sweet potato about 2 ½ cups cubed sweet potato
    • 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
    • 1 cup whole wheat flour
    • ½ cup quick oats
    • 2 tablespoon coconut sugar
    • 1 tablespoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • ⅛ teaspoon nutmeg
    • 1 ¾- 2 cups non-dairy milk
    • 2 tablespoons melted coconut oil
    • 1 teaspoon vanilla

    Instructions 

    • Start by peeling and chopping up 2 medium sweet potatoes and placing them in a steamer basket to steam. Alternately, you can boil them in water. Allow them to cook until soft then removed them from the steamer and mash until smooth. You'll only need 1 cup of mashed sweet potato.
    • While the sweet potatoes are steaming prepare the rest of the pancake batter.
    • Prepare your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside to thicken.
    • In a mixing bowl, whisk together the whole wheat flour, quick oats, coconut sugar, baking powder, cinnamon, salt and nutmeg until combined.
    • In a separate bowl whisk together the thickened flax egg, mashed sweet potato, non-dairy milk, melted coconut oil and vanilla until smooth. You may need to add more non-dairy milk later if your batter is too thick.
    • Pour the sweet potato mixture into the flour mixture and mix until just combined, being careful not to over mix the batter. If you have time, allow the batter to sit for a while to bring out more of the sweet potato flavor.
    • Heat your skillet to medium heat and spray with cooking spray or melt a little coconut oil in the skillet to prevent the pancakes from sticking.
    • Using a ¼ cup measurer, drop the pancake batter onto your skilled and use a spoon to flatten out the batter into a thin round. Allow the pancakes to cook for 1-2 minutes until the base is cooked through. Flip and allow the pancakes to cook for a couple more minutes until fully cooked through and golden.
    • Continue this process until all your batter has been used. You can keep the earlier pancakes warm in the oven while you work through the pancake batter if you desire.
    • Serve the pancakes warm with maple syrup, peanut butter, fresh fruit or whatever you desire!

    Notes

    No sweet potatoes? Give pumpkin a try!

    Nutrition

    Serving: 1pancakeCalories: 101kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 187mgPotassium: 204mgFiber: 2gSugar: 4gVitamin A: 3582IUVitamin C: 7mgCalcium: 135mgIron: 1mg
    Tried this recipe?Let me know how it was!

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    Comments

    1. Laura says

      August 04, 2020 at 11:22 pm

      Greetings to you! I feel the exact same way you do about breakfast. I love the super food sweet potatoes. And they are not a potato which really floored me. I can hardly wait to try your recipe. Thank you!

      Reply
      • Faith VanderMolen says

        August 06, 2020 at 11:42 pm

        Hi Laura! Thanks for your comment! I hope you can give this recipe a try and that it works out for you!

        Reply
    2. Sarah R says

      May 22, 2017 at 9:23 pm

      This recipe is great, but it calls for waaay too much baking powder. It should really be cut in half because the flavor is really strong. Thanks for the recipe though.

      Reply
      • Faith says

        May 23, 2017 at 7:43 am

        Sorry the baking powder was too strong! Hopefully next time you can make it with less and enjoy them more!

        Reply
    3. Natalie | Feasting on Fruit says

      February 27, 2017 at 1:02 pm

      Oh yeah, this would totally count as dinner for me too. I think I make pancakes for dinner more often than breakfast, in the morning pancakes just sound like way too much effort haha. But in the evening, a tall stack of delicious sweet potato pancakes would be perfect! The texture and fluff looks perfect too 🙂

      Reply
      • Faith says

        February 27, 2017 at 5:43 pm

        Yesss! Brett and I have pancakes for dinner all the time and it's glorious! But hey, they're full of oats and spuds so they're perfectly dinner material!

        Reply
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