Vegan Sweet Potato Pancakes

Having leftover cooked sweet potato? Make these fluffy, whole wheat, vegan sweet potato pancakes that everyone will devour. Pumpkin puree is also a very good substitute for the sweet potato. So this will be a perfect pancake recipe during the busy Thanksgiving week!

Prep Time15

Cook Time20

Total Time35

Method: Cooking

Course: Breakfast

Servings: 12 Pancakes

Ingredients

DRY MIX:

2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon salt

WET MIX:

1 cup sweet potato mashed
2 cups unsweetened almond milk
2 tablespoons avocado oil or any oil
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon water optional

SUBSTITUTES:

Instructions

In a large bowl stir together the dry mix ingredients, make a well in the center and keep it aside.
In another medium-sized bowl add the ingredients listed under the "wet-mix" one by one and mix well.
Pour the wet mix into the flour mix and combine together until the flour is all moistened and mixed well. Few lumps are ok. Do not over mix. I added a tablespoon of water because I felt that the batter was too thick.
Set aside the sweet potato pancake batter for at least 5-10 minutes.
Heat a pan/griddle. Once it is warm enough add about ⅓rd of a cup of the pancake batter to the pan. You will see air bubbles forming indicating that it is getting cooked. Flip it over and cook it for another minute or so. Warm vegan sweet potato pancakes are ready!
Repeat it for the rest of the batter and serve it warm with maple syrup.

Notes

While making it for toddlers instead of making it into circles, use a spoon to spread the batter into a finger shape so that they can hold on to it easily and eat.

Taste & Texture

These sweet potato pancakes were so soft and fluffy that it's difficult to believe it's vegan. It was neither too sweet nor bland. Also it didn't taste like it was made with whole wheat flour.

Nutrition