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.
Pancakes are the best.
For the past few months we’ve been on a 2 Ingredient Banana Oatmeal Blender Pancake kick, but this 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!
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!
- 1 cup mashed sweet potato (about 2 1/2 cups cubed sweet potato)
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 cup whole wheat flour
- 1/2 cup quick oats
- 2 tablespoon coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 3/4- 2 cups non-dairy milk
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla
- 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 1/4 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!