Sweet Potato Pancakes Vegan
Fluffy, flavorful, and completely plant-based, these vegan sweet potato pancakes are the ultimate breakfast treat! Made with wholesome mashed sweet potato and infused with warm spices like cinnamon and nutmeg, every bite is rich, comforting, and bursting with natural sweetness. The addition of a homemade vegan "buttermilk" ensures an irresistibly tender texture, while a touch of maple syrup and vanilla adds the perfect hint of sweetness. Quick and easy to whip up, these pancakes are both dairy-free and egg-free, making them ideal for vegan and dairy-free diets. Serve them hot off the griddle with your favorite toppings—think drizzles of maple syrup, a sprinkle of crunchy nuts, or fresh fruit for an unforgettable morning. Perfect for weekend brunch or a cozy breakfast, these sweet potato pancakes are a nutritious and indulgent way to start your day!
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Recipe Information
Ingredients
- 1 cup Sweet potato (mashed)
- 1 cup Non-dairy milk (unsweetened, such as almond or oat milk)
- 1 tablespoon Apple cider vinegar
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg (ground)
- 0.25 teaspoon Salt
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Cooking oil (for frying, such as coconut or vegetable oil)
Instructions
Begin by preparing the sweet potato. Steam, boil, or roast a medium-sized sweet potato until tender. Peel and mash it until smooth, then measure 1 cup of mashed sweet potato.
In a small bowl, combine the non-dairy milk and apple cider vinegar. Let the mixture sit for 5 minutes to create a vegan 'buttermilk.'
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
Add the mashed sweet potato, vegan 'buttermilk,' maple syrup, and vanilla extract to the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter will be thick.
Heat a large non-stick skillet or griddle over medium heat and lightly grease it with 1 teaspoon of the cooking oil.
Scoop 1/4 cup of batter onto the skillet for each pancake, using the back of a spoon to spread it into a round shape if needed.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles start to form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the pancakes warm, topped with additional maple syrup, nuts, or fresh fruit as desired. Enjoy!
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1734 mg | 75% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 42.8 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 584 mg | 45% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
