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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
Ingredients
- 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)
- Toppings
- [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
Instructions
- 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.
Ashley / June 9, 2021 at 11:10 pm /
I love these pancakes so much!! They’re so tasty!
Preeti / May 15, 2021 at 1:46 pm /
Thank you for this recipe! It’s so delicious.
Unfortunately, I’m not a pancake connoisseur. Do you know why my pancakes might have come out mushy on the inside?
Jenne / May 20, 2021 at 11:08 pm /
Thank you, Preeti! My guess is that the heat was too high. Try cooking them on medium heat. The slower temp will allow the middle to cook well without burning the tops. Good luck!
Rose Ladd / January 5, 2019 at 5:05 pm /
Nice pancakes, I like the combination of the spices cinnamon and nutmeg with the Sweet Potatoes it seems like Thanksgiving everyday! Your a genius!
Jenné @ Sweet Potato Soul / January 22, 2019 at 12:31 am /
Thank you so much!!
Bria Johnson / December 18, 2018 at 9:33 pm /
Hi how long does pancakes last in the refrigerator? And in the freezer?
Jenné @ Sweet Potato Soul / December 23, 2018 at 4:09 am /
They don’t keep well in the fridge, but in the freezer you can keep them probably a month or so.
Iman N. Milner / October 7, 2018 at 6:04 pm /
Made these with gluten free flour, flaxmilk, pumpkin spice seasoning and tapioca starch instead of baking soda. Still super fluffy and my fiancée said they are the best pancakes he’s ever had.
Jenné @ Sweet Potato Soul / October 8, 2018 at 5:58 pm /
Yay!! I’m so happy to hear that 🙂
Jenné @ Sweet Potato Soul / January 16, 2018 at 1:12 am /
Sure!
Rickeyea Singleton / August 20, 2017 at 1:46 am /
Btw, my laziness and the long list of ingredients almost kept me from trying this recipe. But I ran across it a second time in a vegan magazine and it credited the recipe to you. Then I realized I had every single ingredient in my cabinet, and my kids were not going to go much longer without eating pancakes. I’m glad I made these and they will become a weekend breakfast staple in our home.
Jenné @ Sweet Potato Soul / August 21, 2017 at 4:01 am /
Nice!! I’m so happy that you all enjoyed the recipe 🙂 And so happy you ran across it again!
Rickeyea Singleton / August 20, 2017 at 1:40 am /
So I’m literally frying these up right now. This way I can enjoy my Sunday morning before running out the door to church. I have tried other vegan pancake recipes and the batter would stick to the pan, but this recipe does not. I love it! The pancakes seem to absorb a great deal of oil. What can I do or use as a replacement/reduce the amount of frying oil?
Jenné @ Sweet Potato Soul / August 21, 2017 at 4:01 am /
YAY!!! To reduce the frying oil I would use a well seasoned cast iron skillet or a non-toxic non-stick pan 🙂
Jenné @ Sweet Potato Soul / April 30, 2017 at 2:13 pm /
Thanks so much, Kimberly!! I’m so glad you found me 🙂
Kimberly Parekh / April 21, 2017 at 1:35 pm /
I just discovered your blog and this is the second recipe I’ve made; thank you! These pancakes were amazing! My subs: (1) instead of 1.5 spelt, I used 1/2 almond flour & 1 cup whole wheat flour; (2) instead of 1/3 sugar, I used 1/3 maple syrup; (3) instead of 2 tsp cinnamon, I used1 tsp cinnamon & 1 tsp allspice. It was delicious and the pancakes were fluffy!
Jenné @ Sweet Potato Soul / April 21, 2017 at 5:55 pm /
Hey Kimberly! I’m glad you found me. Yummy, I love your pancake subs 🙂 Thanks so much!! xo
Court / March 10, 2017 at 3:28 pm /
Just made these today! Subbed the spelt for gluten free oat flour. They weren’t as thick but tasted amazing and that’s all that matters 🙂 Great recipe!
Margot Lammers / March 4, 2017 at 9:01 am /
Oh gosh, it’s so tasty. Does any of you have experience with freezing the batter (this must be a Dutch thing :”). Because I’m the only person to eat these in my family and I made waaaay to much :’)
Love your blog and youtube channel xx
Jenné @ Sweet Potato Soul / March 10, 2017 at 4:06 pm /
Thank you!!!
I haven’t tried to freeze it. I wish I could tell you if it worked. Give it a try and let me know.
Thanks so much xoxoxo
Margot Lammers / March 10, 2017 at 4:29 pm /
Fortunately my brother and his friend are it all :)but for sure I’ll let you know ^^
Jenné @ Sweet Potato Soul / February 17, 2017 at 3:09 pm /
Good question! I’m not sure. The coconut flour might be too sticky and dry, so my intuition would be to do a mix of coconut and brown rice flour or buckwheat flour 🙂
Catania / May 15, 2016 at 5:29 am /
Hi, thanks for this recipe! I’m so excited to try it! Would it be possible to substitute garbanzo flour instead of spelt flour?
Jenné @ Sweet Potato Soul / May 22, 2016 at 6:17 pm /
Hi Catania! I’m not sure what that will be like. I would guess it’ll be heavier. If you try, let me know how they turn out 😉
Jenné @ Sweet Potato Soul / May 12, 2016 at 2:38 pm /
Hi Maribeth! Welcome 🙂 I’m so glad you came by!
Yes, you can do a blend of buckwheat and gf oat flour. 1 cup buckwheat, 1/2 cup oat. Like in this recipe: http://sweetpotatosoul.com/2013/10/pumpkin-pancakes-gluten-free.html
And yes, I love CAS!! I cannot wait to visit again this summer. Maybe I will see you there!
Tonya G. / April 27, 2016 at 10:34 pm /
Looks SOOOO Yummy! I plan to make this in the morning!
Jenné @ Sweet Potato Soul / April 27, 2016 at 11:15 pm /
Yippee!! Me too, Tonya 😉 Bon appétit!