Vegan Sweet Potato Pancakes

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4.80 from 5 votes

These Vegan Sweet Potato Pancakes are light and fluffy, perfect for weekday breakfasts and weekend brunch! Sweetened with sweet potato and coconut sugar and spiced with cinnamon and nutmeg, they're a cozy meal or snack any time of year! Ready in simple steps and less than 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: Servings

Author: Jenné Claiborne

Ingredients

2 tbsp ground flaxseed (16 grams)
4 tbsp water (2 fl.oz)
1 ½ cup spelt flour (200 grams)
⅓ cup brown sugar or coconut sugar (68 grams)
2 tsp ground cinnamon (4 grams)
1 tsp baking powder (5 grams)
½ tsp baking soda (4 grams)
½ tsp salt (3 grams)
¼ tsp ground nutmeg preferably freshly ground (1 gram)
1 1/2 cup soy milk or another non-dairy milk (12 fl. oz)
1 tsp apple cider vinegar or distilled white vinegar (0.2 grams)
1 tsp pure vanilla extract (0.2 grams)
6 tbsp sweet potato puree (105 grams)
2 tbsp avocado oil or other neutral oil (0.7 grams)
3 tbsp vegan butter, for frying plus more if needed
Optional toppings vegan butter, maple syrup, toasted nuts, fresh berries, or dried coconut flakes

Instructions

In a large mixing bowl, make a flax "egg" by whisking the flax and water together until combined. Let sit for 5 minutes or until it has a gel-like consistency.
In another large bowl, combine the flour, sugar, salt, baking powder, baking soda, and spices.
Add the soy milk, vinegar, vanilla, sweet potato puree, and oil to the flax "egg." Whisk well until combined.
Stir the wet ingredients into the dry ingredients until just combined.
Preheat a skillet over high heat. Once hot, reduce the heat to medium and melt 1 tablespoon of vegan butter to coat the skillet. Ladle the pancake batter by 1/3 cup scoops onto the skillet, leaving about an inch between them.
Cook the pancakes for 2-3 minutes per side, flipping them when the center of the batter starts to bubble. Place hot pancakes on a clean plate before serving or keeping warm in an oven preheated to 200°F.
Complete the cooking process with the remaining batter.
Serve the pancakes hot topped with your favorite toppings.

Video

Notes

Storage Directions

Refrigeration: Cool the pancakes completely to room temperature before transferring them to an airtight container and refrigerating for 3-5 days.
Freezing: Once cooled, place small sheets of parchment paper between the sweet potato pancakes and freeze in a freezer-safe container for up to 2 months. Defrost them at in the toaster oven on low heat or at room temperature for 15-30 minutes.
Reheating: Warm the pancakes in a 350°F oven or toaster oven for 3-5 minutes or in the microwave on gentle heat for 30 second - 1 minute intervals or until hot.

Recipe Pro-Tips

- Measure the flour carefully. If possible, measure the flour by weight for the most accurate measurement and fluffy sweet potato pancakes. Otherwise, scoop the flour into measuring cups and level off the top.

- Don't overmix. Stir the wet ingredients into the dry until just combined. Overworking the batter will develop the flour's gluten, making the pancakes tough and flat.
- Preheat skillet. Make sure the skillet is very hot before adding the batter. Heat the skillet on medium-high heat. Reduce the heat to medium right before you fry the pancakes.

- Cook on medium-low heat. The batter needs to cook at medium-low heat to cook through evenly. Reduce the heat to low if the pancakes start to burn or brown before 2-3 minutes.

- Vegan pancake texture. Sweet potato pancake batter is thicker when made without eggs. Do not add extra milk or water, as it can result in soggy pancakes.

Nutrition