These vegan sweet potato pancakes are a delightful and nutritious twist on the classic breakfast favorite. Made with creamy mashed sweet potato, aromatic spices, and plant-based ingredients, they offer a perfect balance of flavor and fluffiness. Top them with fresh fruit, nuts, and maple syrup for a wholesome and satisfying morning treat that everyone will love.
Ingredients
1 large mashed Sweet Potato (baked or roasted) about 1 cup
1 cup All-purpose Flour (or gluten-free flour blend)
1 tbsp Baking Powder
1/2 tsp Salt
1/2 tsp ground Cinnamon
1/4 tsp ground Nutmeg
1 cup Almond Milk (or other unsweetened plant-based milk)
2 tbsp Maple Syrup
1 tsp Vanilla Extract
2 tbsp Coconut Oil (melted)
Optional toppings: fresh fruit, maple syrup, nuts, vegan butter
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, combine the mashed sweet potato, almond milk, maple syrup, vanilla extract, and melted coconut oil. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be thick but pourable. If it's too thick, you can add a little more almond milk.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Spread the batter out slightly with the back of a spoon if needed.
Cook the pancakes for 2-3 minutes on each side, or until bubbles form on the surface and the edges look set and dry. Flip and cook for another 2-3 minutes on the other side until golden brown and cooked through.
Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, nuts, or vegan butter.
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