Vegan Sweet Potato Pancakes are soft, moist pancakes with the perfect amount of sweet earthy flavor for a fall breakfast. These gluten-free pancakes are completely plant-based!
Grab some leftover sweet potatoes and whip up a batch of these vegan sweet potato pancakes.
The sweet potato creates an incredibly soft texture. And it adds a rich, slightly earthy flavor that takes pancakes from good to great.
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Why I love these Vegan Sweet Potato Pancakes
- Dietary needs - these pancakes are completely plant-based, gluten-free, dairy-free, oil-free, and refined sugar-free
- Fall flavors - sweet potatoes and cinnamon make such a delicious combination. Even better when served in pancakes!
- While food ingredients - these pancakes are made from whole food ingredients with fiber and nutrients for a healthy and tasty breakfast
Ingredient Notes & Substitutions
Even though traditional pancakes have buttermilk and eggs, plant-based pancakes aren't at all difficult to make.
- Oat Flour: I suggest using store-bought oat flour for this recipe to create smooth, even pancakes. You can also use homemade oat flour.
- Baking Powder + Baking Soda: To give the pancakes a little fluffiness.
- Cinnamon: This spice adds a sweet flavor and complements sweet potatoes well.
- Salt
- Non-Dairy Milk: any non-dairy milk will work. Use unsweetened milk to keep this recipe refined sugar free
- Mashed Sweet Potato: peel and steam your sweet potato before mashing and measuring
- Maple Syrup: For just a touch of extra sweetness. If you prefer, you can use date syrup.
- Lemon Juice: Lemon juice adds a bit of acid, to react with the baking powder and soda.
- Vanilla Extract
How to make Vegan Sweet Potato Pancakes
Step 1. In a large bowl whisk the oat flour, baking powder, baking soda, cinnamon, and salt.
Step 2. In a second bowl mix the sweet potato, non-dairy milk, maple syrup, lemon juice, and vanilla.
Step 3. Add the wet to the dry and whisk well.
Step 4. Heat a non-stick pan over medium-low heat. Scoop ¼ish cup of batter onto the pan and cook 2-3 minutes per side.
FAQ & Expert Tips
Store these vegan sweet potato pancakes in the fridge for up to a week.
Sweet potatoes and pecans are such a great combination. And a few toasted pecans on top of these pancakes is divine!
Recipe Prayer
Thank you God for these pancakes, we praise you for giving us seasonal foods to enjoy. Amen.
More fall breakfasts
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📖 Recipe
Vegan Sweet Potato Pancakes
Ingredients
- 2 Cups Oat Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Salt
- 2 Cups Non-Dairy Milk
- 1 Cup Mashed Sweet Potato
- ¼ Cup Maple Syrup
- 3 Tablespoons Lemon Juice
- 1 Teaspoon Vanilla Extract
Instructions
- In a large bowl whisk the oat flour, baking powder, baking soda, cinnamon, and salt.
- In a second bowl mix the sweet potato, non-dairy milk, maple syrup, lemon juice, and vanilla.
- Add the wet to the dry and whisk well.
- Heat a non-stick pan over medium-low heat. Scoop ¼ish cup of batter onto the pan and cook 2-3 minutes per side.
Nutrition
Nutrition information is an estimate.
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