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Easy Sweet Potato Pancakes (Vegan)

Fluffy sweet potato pancakes are the perfect fall breakfast - with canned or fresh mashed sweet potatoes, warm spices, and lightly sweetened with brown sugar/maple syrup + they’re naturally dairy & egg-free!

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 8 pancakes
Calories: 196 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 ½ cup of flour
  • 3 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 teaspoons of pumpkin pie spices (cinnamon will work)
  • 2 tablespoons of brown sugar or sweetener of choice
  • 1 mashed banana
  • 3 tablespoons of neutral oil
  • 1 cup of plant-based milk
  • 1 cup of canned sweet potato puree
  • 1 teaspoon of vanilla extract (optional)

Instructions

    Cup of Yum
  1. In a large bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar. Mix well and set aside.
  2. 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.
  3. Preheat a nonstick pan over medium heat. Add one teaspoon of neutral oil or vegan butter to the pan.
  4. 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

  • Optionally serve these with a dollop of vegan butter, drizzled with maple syrup, and a sprinkle of cinnamon. 
  • Optionally serve these with a dollop of vegan butter, drizzled with maple syrup, and a sprinkle of cinnamon. 
  • Use the correct amount of flour: Fluff it up in its bag, then use a spoon to transfer it to the measuring cup and the back of a knife to level the top. If you scoop it right from the bag, you’ll use too much and have dense/dry pancakes.
  • Adjust sweetness: These healthy sweet potato pancakes contain two sweet ingredients – sweet potato & banana. So, increase, reduce, or eliminate added sugar to taste.
  • The liquid amount varies: Based on the type of flour you use.

Nutrition Information

Calories 196kcal (10%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.02g Sodium 641mg (27%) Potassium 253mg (7%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 6737IU (135%) Vitamin C 8mg (9%) Calcium 149mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 8pancakes

Amount Per Serving

Calories 196

% 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.