Vegan Sweet Potato Pancakes
These easy Vegan Sweet Potato Pancakes are full of delicious fall flavors that everyone will love! They are so moist on the inside yet crispy on the outside. Whip them up with fresh sweet potatoes or use up some leftover sweet potato casserole!
Print Recipe
Pin Recipe
Bonnie - Serene Trail
Servings: 10
Calories: 127kcal
Ingredients
- 2/3 cup sweet potatoes, 2 small fresh ones or use leftovers from sweet potato casserole, (120g)
- 1 cup plant milk, (237ml)
- 1 tbsp apple cider vinegar
- 2 tbsp melted vegan butter, or coconut oil
- 1/2 tbsp vanilla extract
- 1 1/2 cups all-purpose flour, (180g)
- 1/4 cup cane sugar, omit if using leftovers that are already sweetened, (50g)
- 1/2 tbsp cinnamon, reduce or omit if using leftovers that are already spiced
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
Instructions
- Peel and cut the sweet potatoes into 1-inch cubes. Add them to a small pot with 1/2 cup of water. Cover the pot with a fitted lid and turn the heat to medium-high. Let them steam for 15 minutes or until they are tender. Mash them into a smooth consistency and measure out 2/3 cup.
- Add the apple cider vinegar and plant-based milk to a large bowl. Let it sit for a few minutes to allow time for curdling. Whisk in the sweet potatoes, melted vegan butter, and vanilla extract.
- Add the flour, cane sugar, cinnamon, baking powder, baking soda, salt, and nutmeg to the large bowl. Gently fold everything together.
- The consistency of the batter can vary here depending on how moist the sweet potatoes were. If it's sitting on top of the spoon in a big heap, add a little more plant milk. If the batter is running off the spoon, add more flour. We want it to be thick enough to slowly spill over the spoon.
- Heat a large pan or pancake griddle to the medium-low heat setting. Add a small amount of vegan butter to the pan (optional for nonstick pans).
- Pour 1/3 cup portions of batter a few inches apart from each other. Try not to squeeze too many pancakes into the pan so that you can easily flip them.
- Flip the pancakes as soon as you see a few bubbles pop at the surface (3-4 minutes). Let them cook for another 1-2 minutes on the other side. Repeat this process until all of the batter has been used.
Video
Notes
- The sweet potatoes are ready to be mashed when a fork easily glides right into them.
- Make sure any lumps of sweet potatoes are mashed out for the best pancake texture.
- The consistency of the batter can vary depending on how moist the sweet potatoes were. If it sits on top of the spoon in a big heap, add a little more plant milk. If the batter is quickly running off the spoon, add more flour. We want it to be thick enough to slowly spill over the spoon.
- I like to heat the pan at a lower temperature than usual for pancakes to allow some extra time for the sweet potatoes to cook on the insides.
- Butter is not necessary if the pan is nonstick, but it does add a nice buttery flavor to the pancakes.
- Try not to add too many pancakes to the pan to leave room for flipping them. Just one flip is best to keep them nice and fluffy.
Nutrition
Calories: 127kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Sodium: 269mg | Potassium: 87mg | Fiber: 3g | Sugar: 9g | Calcium: 91mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.