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A stack of vegan sweet potato pancakes, topped with pecans and dripping with maple syrup.

Vegan Sweet Potato Pancakes

Print Recipe
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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20 pancakes
Calories 70
Author Elizabeth

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

Calories: 70kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 138mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 944IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg