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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
10 mins
Total Time
30 mins
Servings: 9 small pancakes
Calories: 139 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1/3 cup cooked and mashed sweet potato
  • 2/3 cup full-fat canned coconut milk
  • 3 tablespoons coconut oil melted
  • 3 tablespoons pure maple syrup
  • 1 cup gluten-free all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt

Instructions

    Cup of Yum
  1. 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!
  2. 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.
  3. Repeat for remaining batter. Note: pancakes will be easiest to flip when they are kept small.
  4. Top pancakes with choice of topping, such as coconut milk yogurt, almond butter, sliced almonds, pumpkin seeds, and pure maple syrup.

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: 9small 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.