4.3 from 12 votes
Vegan Sweet Potato Pancakes
Sweet potato pancakes made gluten-free and egg-free. This vegan pancake recipe is warmly-spiced, fluffy and flavorful.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
9
small pancakes
Calories:
139 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1/3 cup sweet potato cooked and mashed
- 2/3 cup coconut milk full-fat, canned
- 3 tablespoons coconut oil melted
- 3 tablespoons pure maple syrup
- 1 cup all-purpose flour gluten-free
- 2 teaspoons baking powder
- 2 teaspoon ground cinnamon
- 1/4 teaspoon salt sea salt
Instructions
- Add all ingredients for the pancakes to a blender and blend until combined (note: if you don't have a blender, you can also use a hand mixer, or whisk by hand). The batter will be thick - this is normal!
- Heat 1 to 2 tablespoons oil in a large skillet over medium-high. Measure a scant 1/4 cup of batter and pour onto the hot skillet. Note that the pancake batter won't spread the way regular pancake batter does, so you can use your finger or a spoon to shape it into a disc. Cook 2 to 4 minutes per side, until golden-brown and cooked through in the center. Continue cooking and flipping until the pancakes are fully cooked.
- Repeat for remaining batter. Note: pancakes will be easiest to flip when they are kept small.
- Top pancakes with choice of topping, such as coconut milk yogurt, almond butter, sliced almonds, pumpkin seeds, and pure maple syrup.
Cup of Yum
Notes
- Nutrition facts are calculated for the pancakes only, without toppings.
Nutrition Information
Serving
1of 9
Calories
139kcal
(7%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
7g
(11%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 9 small pancakes
Amount Per Serving
Calories 139
% Daily Value*
| Serving | 1of 9 | |
| Calories | 139kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.