Vegan Sweet Potato Pancakes
When I’m craving a cozy and indulgent breakfast, my Vegan Sweet Potato Pancakes are always my top pick. They’re soft, fluffy, and packed with warm cinnamon and vanilla flavors, plus just the right touch of sweetness from maple syrup and chocolate chips. The best part? They’re ready in under 30 minutes!
Servings: 6 servings
Calories: 300kcal
Ingredients
- 1¼ cups all-purpose flour can also use oat flour for a GF option or whole wheat pastry flour for a healthier, whole grain option
- 1 tsp baking powder
- ¼ cup maple syrup reduce to ⅛ cup or omit altogether for a lower sugar option
- 1¼ cups unsweetened almond milk
- ½ cup sweet potato puree
- 1 tsp cinnamon, ground
- 1 tsp vanilla extract
- ¼ cup olive oil
- ½ cup vegan chocolate chips reduce to ¼ cup or use sugar free chocolate chips for a lower sugar option
Instructions
- Add all ingredients, except the chocolate chips, to a high-speed blender and blend until smooth.
- Transfer the batter into a mixing bowl and fold through the chocolate chips.
- Allow the batter to rest for 10 minutes before using.
- Heat a skillet over medium heat and pour in a ¼ cup of batter.
- Cook for 2-3 minutes or until bubbles begin to form.
- Flip and continue to cook for another 2-3 minutes or until cooked through.
- Repeat with the remaining batter. Batter makes 12 pancakes
- Serve with a dusting of powdered sugar or your favorite pancake toppings.
Notes
- I let the batter rest for about 10 minutes before cooking. I used to skip this step because I was always in a rush, but once I tried it, I realized how much fluffier and lighter the pancakes turned out. Now, it’s a non-negotiable part of my pancake routine, it’s such a small step, but it makes a huge difference!
- I make sure my skillet is hot before adding the batter. If it’s not, the pancakes will spread too much.
- A nonstick skillet and a thin-edged spatula are my go-to for easy flipping. Bulky spatulas just make things tricky.
- Thanks to the sweet potato puree and olive oil, there’s no need for a flax egg in this recipe. They do all the binding on their own.
- If the pancakes are browning too quickly, I turn the heat down to medium-low. Slow and steady gets the perfect result.
- I add a thin layer of oil or vegan butter to the skillet before pouring in the batter. It makes the edges golden and crispy, so good!
Nutrition
Serving: 2pancakes | Calories: 300kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 78mg | Potassium: 224mg | Fiber: 3g | Sugar: 13g