Vegan Sweet Potato Pancakes Recipe

Name: Vegan Sweet Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ground flax tbsp water; 4 tablespoons water; 1 1/2 cups whole spelt flour; 1/3 cup brown sugar or 1/3 cup coconut sugar; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons cinnamon; 1/4 teaspoon nutmeg (freshly ground); 1 1/2 cups soymilk (or another non-dairy milk); 1 teaspoon apple cider or 1 teaspoon white vinegar; 1 teaspoon vanilla extract; 1/4 cup plus 2 tbsp mashed sweet potato; 2 tablespoons coconut oil save more for frying pancakes (or use Earth Balance to fry)

Servings: persons

2 tablespoons ground flax tbsp water
4 tablespoons water
1 1/2 cups whole spelt flour
1/3 cup brown sugar or 1/3 cup coconut sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg (freshly ground)
1 1/2 cups soymilk (or another non-dairy milk)
1 teaspoon apple cider or 1 teaspoon white vinegar
1 teaspoon vanilla extract
1/4 cup plus 2 tbsp mashed sweet potato
2 tablespoons coconut oil save more for frying pancakes (or use Earth Balance to fry)

1
Combine the flax and water in a large mixing bow to make the flax egg.
2
Combine the flour, sugar, salt, baking powder, baking soda, and spices in another large bowl.
3
To the flax egg add the soy milk, vinegar, vanilla, sweet potato, and oil and whisk well, until combined.
4
Stir the wet ingredients into the dry ingredients until just combined.
5
Preheat a skillet and melt a couple tablespoons of coconut oil on the surface. Ladle some batter onto the skillet (about 1/2 cup), and fill with as many pancakes as you can comfortably fit. I can do 3 in my skillet.
6
Cook on each side on medium-low heat for about 3 minutes. Flip when the center starts to bubble. Place cooked pancakes onto a clean plate which you can keep warm in the oven at its lowest setting.
7
Complete with the remaining batter.
8
To serve top the pancakes with maple syrup, vegan tempeh bacon, toasted coconut, nuts or seeds.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons ground flax tbsp water, 4 tablespoons water, 1 1/2 cups whole spelt flour, 1/3 cup brown sugar or 1/3 cup coconut sugar, and more.

Yes, Vegan Sweet Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Sweet Potato Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions