Easy Sweet Potato Pancakes (Vegan)
User Reviews
5
Easy Sweet Potato Pancakes (Vegan)
Description
The recipe begins by mixing dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar. In a separate bowl, mashed banana, neutral oil, plant-based milk, sweet potato puree, and optional vanilla extract are combined. Wet ingredients are added to dry and mixed gently to avoid tough pancakes. Cooking them on a nonstick skillet with a bit of oil produces pancakes browned on the outside with a soft interior. Indicators for flipping include bubbles on top and drying edges.
This pancake recipe balances the sweetness of banana and sweet potato with spices, creating a comforting flavor profile. The texture is light yet moist, suitable for a vegan diet. These pancakes can be topped with vegan butter, maple syrup, and cinnamon for extra flavor. They make a satisfying breakfast or brunch option.
Notes suggest measuring flour correctly to avoid dense pancakes, adjusting sugar to preference since sweet potato and banana provide natural sweetness, and varying liquid amounts depending on flour type.
Ingredients
- 1 ½ cup flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice cinnamon will work
- 2 tablespoons brown sugar or sweetener of choice
- 1 banana mashed
- 3 tablespoons neutral oil
- 1 cup plant-based milk
- 1 cup sweet potato puree canned
- 1 teaspoon vanilla extract optional
Instructions
- In a large bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar. Mix well and set aside.
- In a medium bowl, mash the banana, add the oil, plant-based milk, sweet potato puree, and vanilla. Mix well and add it to the bowl with the dry ingredients. Mix until all ingredients are well incorporated, but do not overmix.
- Preheat a nonstick pan over medium heat. Add one teaspoon of neutral oil or vegan butter to the pan.
- Scoop out the batter with a ½ cup measuring cup and pour it onto the hot pan. Cook each side for 2-3 minutes. Another good tip is to see if bubbles begin to form and the batter is starting to dry up around the edges. Gently insert the spatula under the pancake, flip, and cook for another 2-3 minutes. Remove the cooked pancake out of the pan and repeat until all the batter is cooked.
Notes
- Use spoon-and-level method to measure flour accurately for best texture.
- Adjust the sugar amount based on personal preference due to natural sweetness from banana and sweet potato.
- Liquid quantities may vary depending on the type of flour used; adjust as needed for batter consistency.
- Serve with vegan butter, maple syrup, and a sprinkle of cinnamon if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Sodium | 641mg | 27% |
| Potassium | 253mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 6737IU | 135% |
| Vitamin C | 8mg | 9% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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