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Vegan Sweet Potato Pancakes
Annie Graves

Vegan Sweet Potato Pancakes

Enjoy these fluffy Vegan Sweet Potato Pancakes! Made with mashed sweet potatoes and warming spices, they’re a wholesome and delicious breakfast treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 24 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1 cup mashed sweet potatoes about 1 medium sweet potato
  • 1 1/4 cups all-purpose flour or whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp sugar or maple syrup
  • 1/4 tsp salt
  • 1 cup almond milk or any plant-based milk
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil or vegetable oil for cooking
For Toppings
  • Maple syrup
  • Sliced bananas or fresh berries
  • Chopped pecans or walnuts
  • Coconut whipped cream optional
Substitutions
  • Gluten-Free: Use a gluten-free flour blend.
  • Low-Sugar: Skip the added sugar or use a sugar substitute like stevia.

Method
 

Prepare the Sweet Potatoes
  1. Start by cooking the sweet potato: peel and cube the sweet potato, then boil or steam it until tender (about 10 minutes).
  2. Once cooked, mash it until smooth and set aside.
Mix the Dry Ingredients
  1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
Mix the Wet Ingredients
  1. In a separate bowl, combine the mashed sweet potatoes, almond milk, vanilla extract, and sugar or maple syrup.
  2. Whisk until smooth.
Combine Wet and Dry Ingredients
  1. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  2. Be careful not to overmix—the batter should be thick but smooth.
Cook the Pancakes
  1. Heat a non-stick skillet or griddle over medium heat and add a little coconut oil or vegetable oil.
  2. Pour about 1/4 cup of batter for each pancake onto the skillet.
  3. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
  4. Flip and cook for another 2 minutes, or until golden brown.
Serve
  1. Stack the Vegan Sweet Potato Pancakes on a plate and top with your favorite toppings, such as maple syrup, fresh fruit, or nuts.
  2. Serve warm and enjoy!

Notes

Nutritional Information (Per Serving - 2 pancakes):

  • Calories: 250-300
  • Carbohydrates: 45g
  • Protein: 4g
  • Fat: 8g
  • Saturated Fat: 3g
  • Sodium: 350mg
  • Fiber: 5g
  • Sugar: 7g
 

Notes/Advice:

  • Additions/Subtractions:
    • You can adjust the sweetness by adding more or less sugar or maple syrup, depending on your taste.
    • For an extra protein boost, stir in a tablespoon of chia seeds or ground flaxseed into the batter.
    • If your batter seems too thick, you can add a little more almond milk, a tablespoon at a time, until you reach your desired consistency.