Sweet Potato Pancakes (Vegan)
These Vegan Sweet Potato Pancakes are a cozy, delicious way to enjoy leftover mashed sweet potatoes. Easy to make without eggs or dairy, they’re perfect for breakfast, brunch, or a wholesome dessert.
Equipment
- 1 Non-stick frying pan
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup all-purpose flour
- 1 cup oat milk or any plant milk
- 2 tablespoons pure maple syrup
- 2 teaspoons baking powder
- 1 tablespoon apple cide vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1 pinch salt
- 1 teaspoon vegetable oil for cooking
Instructions
- In a bowl, mix mashed sweet potatoes, maple syrup, baking powder, vanilla extract, apple cider vinegar, cinnamon, salt, and plant-based milk.
- Add flour and stir just until combined—do not overmix.
- Heat a lightly greased pan or griddle over medium heat. Scoop about ¼ cup batter per pancake and cook for 2–3 minutes per side, until golden and cooked through. Repeat with remaining batter.
Notes
- Use leftover mashed sweet potatoes or freshly roasted and mashed for the best flavor.
- Don’t overmix the batter to keep pancakes light and fluffy.
- Cook pancakes on medium heat to avoid burning and ensure even cooking.
- Pair with peanut or cashew butter, maple syrup, and walnuts for extra deliciousness.
- Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze cooked pancakes in a sealed bag for up to 2 months.
Nutrition
Calories: 82kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.003gSodium: 108mgPotassium: 77mgFiber: 1gSugar: 3gVitamin A: 2097IUVitamin C: 0.4mgCalcium: 64mgIron: 1mg
Tried this recipe?Let us know how it was!
