Vegan Sweet Potato Pancakes

Vegan Sweet Potato Pancakes

Once upon a time, a long long time ago, I would go visit my brother in North Carolina and he would make us sweet potato pancakes. He made them from a mix that he was able to find in his local grocery store, and I was never able to find in Florida (this was pre Amazon Prime being the norm, so basically the Ice Ages.)

This was long ago, and I am certain they were not vegan, but man, they were so delicious and I looked forward to eating them every visit. For whatever reason it NEVER occurred to me to try and make my own until about a week ago.

I often pre bake sweet potatoes for smoothies or for my husband to reheat for a quick week day lunch, but we had 8 that had yet to be eaten. Then, a light bulb went off and I finally decided to try and recreate the beloved sweet potato pancakes of my past. Well y’all, it worked. They are easy and delicious. You do need mashed sweet potatoes to make this recipe, so I highly recommend baking up some during the week and just popping them in the fridge for these pancakes, a sweet potato pie smoothie, or ever quick and easy sweet potato quesadillas. There are a ton of ways to use up baked sweet potatoes, but for now I think this recipe will be on constant rotation!

INGREDIENTS:

  • 2 1/2 cups all purpose flour

  • 4 tablespoons white sugar (If vegan, not plant based, make sure the brand you use is in fact vegan, not all white sugars are. I use Florida Crystals)

  • 4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 teaspoon cinnamon

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon nutmeg

  • 2 1/2 cups plant based milk

  • 2 tablespoon melted vegan butter

  • 1 cup mashed sweet potatoes ( baked, then removed from skin and mashed)

Vegan Sweet Potato Pancakes

INSTRUCTIONS:

  1. Whisk all dry ingredients in a large bowl.

  2. Add in the melted butter, plant based milk, vanilla, and stir well. Finally, stir in the mashed sweet potatoes.

  3. Heat a large skillet or electric griddle on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 3-4 pancakes at time.

  4. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.

  5. Repeat, adding more butter or oil to the pan as needed, until all batter is used.

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