Oh me, oh my! I fall in love so easily. The new infatuation? Vegan sweet potato pancakes! I’ve made vegan pancakes with pumpkin, apple sauce, buckwheat flour, corn flower, and many other combinations. Yet somehow I had never made sweet potato pancakes…until these. I tell you, this love is so strong, I’m convinced I will never look back (though those other pancakes were totally delicious too).
These sweet potato pancakes are fluffy and light, with the perfect amount of sweetness and spice. I used brown sugar, cinnamon, and nutmeg in the batter––the perfect sweet accompaniments to maple syrup drizzled on top! These pancakes aren’t just for cool weather, top them with fresh berries or stone fruit, and enjoy them throughout the summer too. They should definitely grace the table at your next vegan Sunday brunch 😉
This video was made with the support of the North Carolina Sweet Potato Commission. I’m one of their Sweet Tater Ambassadors: naturally 😉
Vegan Sweet Potato Pancakes
- 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
- 1 1/2 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)
- [url href="https://soundcloud.com/maxxloup/real-maple-syrup"]real maple syrup[/url]
- vegan tempeh bacon I used [url href="http://www.tofurky.com/what-we-make/tempeh/smoky-maple-bacon/#flavormenu"]Tofurky brand[/url]. There's an even better recipe for vegan tempeh bacon in [url href="http://sweetpotatosoul.com/shop"]my book[/url]
- toasted coconut nuts and/or seeds
- Combine the flax and water in a large mixing bow to make the flax egg.
- Combine the flour, sugar, salt, baking powder, baking soda, and spices in another large bowl.
- To the flax egg add the soy milk, vinegar, vanilla, sweet potato, and oil and whisk well, until combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- 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.
- 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.
- Complete with the remaining batter.
- To serve top the pancakes with maple syrup, vegan tempeh bacon, toasted coconut, nuts or seeds.