Vegan Sweet Potato Pancakes (Simple + Easy)
These Vegan Sweet Potato Pancakes are fluffy, lightly sweetened, tangy, and flavorful. This simple and easy recipe is the perfect way to switch up your normal pancake routine. Great for Sunday brunch, breakfast-for-dinner, and any time you want a cozy fall vibe!
Equipment
mixing bowl
Ingredients
Wet Ingredients
- 1 cup cooked, mashed sweet potato (packed)
- 1.5 cups soy milk
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups Spelt, white, or white whole wheat* (I recommend Spelt) (240g)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Instructions
- Use a fork to poke holes in the sweet potatoes and cook for 45 to 60 minutes in the oven at 425F or in the microwave for 7 to 10 minutes. When the sweet potatoes are done, cut them in half and use a spoon to scoop out the soft sweet potato and transfer to a measuring cup. Measure out 1 cup of packed sweet potato.
- Add the sweet potato and all of the other wet ingredients to a blender and blend until smooth. Set aside.
- Add all of the dry ingredients to a mixing bowl and whisk to combine.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, making sure to scrape down the sides of the bowl. Do not overmix!
- Heat a nonstick skillet over medium (adding vegan butter to the skillet is optional). For each pancake, use a ⅓ measuring cup to transfer the batter to the skillet. (The number of pancakes per batch will depend on the size of your skillet, but 2 to 3 will fit in most large skillets.)
- Cook each pancake until the bottom is lightly browned and slightly crispy on the edges. Then flip the pancake and cook on the other side. Continue until all of the batter is used up.
- Serve and enjoy right away! This recipe will make about 12 pancakes (3 to 4 inches each).
Notes
- To keep the pancakes from burning in the skillet, remove the skillet from the heat in between batches. You can also turn the heat down ever so slightly for the last two batches.
- *If you are using whole wheat flour, either weigh the flour (225g) or reduce the amount by ¼ cup.
- If you are measuring the flour with cups, don't pack the flour down, as this will cause the pancakes to be too dense.
Nutrition
Calories: 119kcalCarbohydrates: 21gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 226mgPotassium: 93mgFiber: 3gSugar: 4gVitamin A: 1688IUVitamin C: 2mgCalcium: 70mgIron: 1mg
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!