No items found.
Sweet Potato Pancakes
Breakfast
Ingredients:
- 1 cup mashed sweet potato (about 1 medium, cooked and mashed)
- 1¼ cups non-dairy milk (almond, oat, or soy)
- 1½ tbsp maple syrup (or more to taste)
- 1¼ cups all-purpose flour (or whole wheat pastry flour, or a 1:1 gluten-free flour blend)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tbsp olive oil or vegan butter, for cooking
Equipments:
- Large mixing bowl
- Whisk
- Large non-stick skillet or griddle
- Spatula
- Ladle or large spoon
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Instructions:
- Cook the Sweet Potato
Peel, cube, and boil or steam 1 medium sweet potato until fork-tender, about 10–15 minutes. Mash well until smooth and measure out 1 cup. - Mix Wet Ingredients
In a large bowl, combine the mashed sweet potato, 1¼ cups non-dairy milk, and 1½ tbsp maple syrup. - Add Dry Ingredients
Add 1¼ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp salt. Fold until just combined. Do not overmix. - Cook
Heat a non-stick skillet over medium heat with 1 tbsp olive oil or vegan butter. Pour about ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden. - Serve
Stack and serve with maple syrup, fresh fruit, or your favorite toppings.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
Use roasted sweet potato puree for the most concentrated flavor. Cook over medium heat — sweet potato pancakes brown faster and can burn before the inside sets.
Tips:
Wait for bubbles to form across the surface before flipping.
Storage:
Refrigerate for up to 3 days. Reheat in a dry skillet or toaster for crispy edges.
Swaps:
Sweet potato puree can be replaced with pumpkin puree or mashed banana.
Sweet Potato Pancakes
6-8 Pancakes
Prep 10 min
Bake 15 min
Ingredients:
- 1 cup mashed sweet potato (about 1 medium, cooked and mashed)
- 1¼ cups non-dairy milk (almond, oat, or soy)
- 1½ tbsp maple syrup (or more to taste)
- 1¼ cups all-purpose flour (or whole wheat pastry flour, or a 1:1 gluten-free flour blend)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tbsp olive oil or vegan butter, for cooking
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Instructions:
- Cook the Sweet Potato
Peel, cube, and boil or steam 1 medium sweet potato until fork-tender, about 10–15 minutes. Mash well until smooth and measure out 1 cup. - Mix Wet Ingredients
In a large bowl, combine the mashed sweet potato, 1¼ cups non-dairy milk, and 1½ tbsp maple syrup. - Add Dry Ingredients
Add 1¼ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp salt. Fold until just combined. Do not overmix. - Cook
Heat a non-stick skillet over medium heat with 1 tbsp olive oil or vegan butter. Pour about ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden. - Serve
Stack and serve with maple syrup, fresh fruit, or your favorite toppings.
