Vegan Sweet Potato Pancakes
Prep time
Cook time
Total time
These vegan sweet potato pancakes are so nice and fluffy, and they come together in no time. I used spelt flour, but you could also use all-purpose or whole wheat pastry flour for them. They can probably be made gluten free as well: try a blend of oat and teff flours like I did in this pancake recipe.
Serves: 3
  • 2 tbsp ground flax + 4 tbsp water
  • 1½ cup whole spelt flour
  • ⅓ cup brown sugar or coconut sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tsp cinnamon
  • ¼ tsp nutmeg (freshly ground)
  • 1½ cup soy milk (or another non-dairy milk)
  • 1 tsp apple cider or white vinegar
  • 1 teaspoon vanilla extract
  • ¼ cup + 2 tbsp mashed sweet potato
  • 2 tbsp coconut, canola, or grapeseed oil + more for frying pancakes (or use Earth Balance to fry)
  1. Combine the flax and water in a large mixing bow to make the flax egg.
  2. Combine the flour, sugar, salt, baking powder, baking soda, and spices in another large bowl.
  3. To the flax egg add the soy milk, vinegar, vanilla, sweet potato, and oil and whisk well, until combined.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Preheat a skillet and melt a couple tablespoons of coconut oil on the surface. Ladle some batter onto the skillet (about ½ cup), and fill with as many pancakes as you can comfortably fit. I can do 3 in my skillet.
  6. Cook on each side on medium-low heat for about 3 minutes. Flip when the center starts to bubble. Place cooked pancakes onto a clean plate which you can keep warm in the oven at its lowest setting.
  7. Complete with the remaining batter.
  8. To serve top the pancakes with maple syrup, vegan tempeh bacon, toasted coconut, nuts or seeds.
Recipe by Sweet Potato Soul by Jenné Claiborne at