Sweet Potato Pancakes

Don't worry, ads are not going to appear on your printed document!

No ratings yet

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Sweet Potato Pancakes are delicious soft and moist pancakes perfect to add veggies to your day or use leftover sweet potato puree. My recipe is egg-free, dairy-free, and refined sugar-free for a healthy breakfast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/sweet-potato-pancakes/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: pancakes (3 tbsp each)

Calories: 103.3kcal

Author: Carine Claudepierre

Ingredients

¾ cup Sweet Potato Puree (note 1)
2 tablespoons Light Olive Oil (note 2)
1 tablespoon Maple Syrup (note 3)
1 ¼ cup Unsweetened Almond Milk (note 4)
1 teaspoon Vanilla Extract
1 ½ cup All-Purpose Flour (note 5)
1 tablespoon Baking Powder
1 teaspoon Cinnamon

US Customary - Metric

Instructions

Place a large orange sweet potato on a microwave-safe plate. Prick it with a fork on all sides. Microwave it on high (1000W or so) for 3 minutes, carefully flip it over and microwave it again for 3-4 minutes until soft. You should be able to insert a knife easily inside the sweet potato.
Let it cool down at room temperature for 15 minutes, slice it in half, scrape out the flesh in a food processor and process until smooth. You can mash it with a fork but you will have bits of sweet potato in the pancake batter.
Into a large mixing bowl, pour the cooled sweet potato puree, oil, almond milk, maple syrup, and vanilla extract. Whisk until smooth.
Whisk in the flour, cinnamon, and baking powder until the batter is thick, consistent and smooth, with no lumps.
Warm a pancake griddle over medium heat and grease the skillet with a bit of avocado oil.
Scoop out 3 tablespoons of batter per pancake and cook them for 2-3 minutes on one side or until sides are dry.
Slide a spatula under the pancake, flip it, and cook it on the other side for another 2 minutes or until cooked through.
Serve your pancakes with maple syrup, pecans, or banana slices.

Equipment

Notes

Note 1: This recipe works only with orange sweet potato puree. Make sure the puree is cold, or at room temperature, not hot.

Note 2: Any oil with low flavor can be used, like melted coconut oil, avocado oil, or any other oil you like.

Note 3: Any sweetener can be used, like agave syrup, coconut nectar, brown rice syrup, or a crystal sweetener like coconut sugar.

Note 4: To avoid gummy pancakes, do not use high-fat milk. Almond milk is the best option, or if you want to use other milk like soy, or oat, use 1/2 cup water, 3/4 cup higher-fat milk.

Note 5: This recipe will not work with a gluten-free flour blend. The pancakes would be gummy. You can make the recipe with 50% wheat flour, 50% oat flour for a healthier option. The pancakes will be less puffy and are more fragile.

Storage: You can store the pancakes in an airtight container in the fridge for up to 3 days or freeze them in Ziploc bags for later.

Nutrition