Breakfast Recipe

Sweet Potato Pancakes

Making breakfast or brunch this weekend? If so, you must try these soft, cakey, and healthy Sweet Potato Pancakes . Made with only 10 ingredients these pancakes are super simple to whip up. Add everything to a blender and you just made your pancake batter. 

Whip these pancakes using only 10 ingredients! Made with all of your pantry staples, all-purpose flour, dairy-free milk, baking soda, salt, cinnamon, nutmeg, maple syrup, sweet potato, chia seeds, and water.

TIPS TO MAKE CAKEY & SOFT PANCAKES

  • Make sure to make your chia egg first before starting any of the other steps. Dont have chia seeds? Use ground flax seed instead.
  • I cooked my sweet potato in the microwave. Just pierce your potato a couple times and cook it on high for 5-6  minutes. You can also bake your potatoes in the oven.  
  • I used all-purpose flour for these pancakes but if you have whole wheat flour that will also work really well.
  • Don’t have a food processor to blend your batter? No worries, use a high powered blender instead. 
  • These pancakes are very soft and cakey. I recommend cooking your pancakes for a little longer on your stove top than your normal pancake. 
  • When frying your pancakes I recommend adding ¼ tsp of butter to the pan. It will make the outside of your pancakes that beautiful golden brown color. If you do not have butter use a neutral oil so that the pancakes do not stick to the pan. 

For these healthy Sweet Potato Pancakes toppings I drizzled almond butter fresh blueberries, chopped almonds, and maple syrup.  The fun part of this is that you can get super creative! Below are some of my other favorite go-to pancake toppings:

Bananas

Strawberries

Pecans

Hemp seeds

Caramel Sauce

Cashew Butter

Peanut Butter 

Want to make sure you have leftovers? Double the recipe and wrap the pancakes up and place them in the refrigerator or freezer. When I am ready to eat the pancakes I just take them out and pop them in the microwave or toaster. 

These Sweet Potato Pancakes are: 

Soft

Thick

Cakey

Vegan

Kid Friendly

When you make these pancakes  I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like.

Sweet Potato Pancakes

  • Servings: 8 medium pancakes
  • Difficulty: easy
  • Print

Soft, cakey, and healthy Sweet Potato Pancakes . Made with only 9 ingredients these pancakes are super simple to whip up. Add everything to a blender and you just made your pancake batter.


Ingredients

  • 1 ¼ cups all-purpose flour substitute for whole wheat flour
  • 1 cup dairy-free milk
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup mashed sweet potato, without the potato skin, about 2 medium potatoes.
  • ¼ tsp salt
  • 1 Tbsp chia seed
  • 3 Tbsp filtered water
  • 3 Tbsp maple syrup or agave
  • 2 Tbsp butter substitute for spray oil (this is to oil the pan not for the batter)

Directions

  1. Make your chia egg. Add the chia seed and water together and mix. Let chia seed thicken for 5-10 minutes before adding it to the batter.
  2. Combine the sweet potato in a high powered blender or food process and pulse until the potato turns into a paste.
  3. Add the rest of the pancakes ingredients in your high powered blender or food processor and blend until a smooth batter has formed.
  4. Heat a large pan on medium heat. Lightly butter it and scoop 1/ 4 of a cup of pancake batter on the pan.
  5. Cook the pancake until you see bubbles break the surface then flip (around 2-3 minutes). Cook each pancake until golden brown. You might need to cook your sweet potato pancakes for an additional minute.
  6. Top with nut butter, blueberries, and syrup and serve immediately.
  7. Leftovers will last 3 days in the fridge and 2 weeks in the freezer. Do not add your toppings before popping them into the freezer.

Make it Your Own

  • Add additional toppings to your pancakes. Some of my favorites include strawberries, raspberries, shredded coconut, and agave or maple syrup.
  • Don’t like your pancakes too fluffy? Add milk to make your batter thin before pan frying them.
  • Making these pancakes for more than 3 people? Double the recipe.

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