Vegan Sweet Potato Pancakes
Try this Vegan Sweet Potato Pancakes recipe.
Try this Vegan Sweet Potato Pancakes recipe.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tsp cinnamon
- real maple syrup
- 2 tbsp ground flax + 4 tbsp water
- 1 1/2 cup whole spelt flour
- 1/3 cup brown sugar or coconut sugar
- 1/4 tsp nutmeg (freshly ground)
- 1 1/2 cup soy milk (or another non-dairy milk)
- 1 tsp apple cider or white vinegar
- 1/4 cup + 2 tbsp mashed sweet potato
- 2 tbsp coconut canola or grapeseed oil + more for frying pancakes (or use earth balance to fry)
- vegan tempeh bacon (i used tofurky brand. there's
- toasted coconut nuts and/or seeds
- Carbohydrate 48.4759722195767 g
- Cholesterol 82.4305555533464 mg
- Fat 32.3283344439584 g
- Fiber 6.91534431118435 g
- Protein 9.45305555372746 g
- Saturated Fat 19.8203533330307 g
- Serving Size 1 1 Serving (134g)
- Sodium 252.127555497564 mg
- Sugar 41.5606279083924 g
- Trans Fat 2.35077688886404 g
- Calories 504 calories
Step-by-step
- Combine the flax and water in a large mixing bowl to make the flax egg.
- Combine the flour, sugar, salt, baking powder, baking soda, and spices in another large bowl.
- To the flax egg add the soy milk, vinegar, vanilla, sweet potato, and oil and whisk well, until combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Preheat a skillet and melt a couple tablespoons of coconut oil on the surface.
- Ladle some batter onto the skillet (about ½ cup), and fill with as many pancakes as you can comfortably fit.
- Cook on each side on medium-low heat for about 3 minutes. Flip when the center starts to bubble.
- Place cooked pancakes onto a clean plate which you can keep warm in the oven at its lowest setting.
- Complete with the remaining batter.
- To serve top the pancakes with maple syrup, vegan tempeh bacon, toasted coconut, nuts or seeds.
My Favorite Weekend Breakfast: Vegan Sweet Potato Pancakes
Weekends are my time to relax and experiment in the kitchen. I love creating delicious and healthy breakfasts that fuel my day without sacrificing flavor. This weekend, I decided to whip up a batch of vegan sweet potato pancakes, and let me tell you, they were a revelation! The subtle sweetness of the sweet potato perfectly complements the fluffy texture of the pancakes, making them a delightful treat for both breakfast and brunch. Forget those sugary, processed pancakes; these are a wholesome and satisfying alternative.
The beauty of this recipe lies in its simplicity. The ingredients are readily available at most grocery stores, and the process is straightforward even for a beginner cook. I started with a basic pancake batter, adding the mashed sweet potato for a boost of flavor and nutrients. I opted for whole spelt flour for a slightly nutty taste and extra fiber, but all-purpose flour works just as well. The flax egg is a genius addition – it binds the ingredients beautifully while keeping the pancakes vegan-friendly. I also love experimenting with different toppings; sometimes, it's just a drizzle of real maple syrup, other times I go all out with vegan tempeh bacon, toasted coconut, and a sprinkle of nuts or seeds. The possibilities are endless!
What I particularly appreciate about this recipe is its versatility. It's a fantastic way to use up leftover sweet potatoes. It's also easily adaptable to different dietary needs. If you're not vegan, you can substitute the soy milk with regular milk and replace the flax egg with a regular egg. You can even experiment with adding different spices to create your own unique flavor profile. For example, a dash of cardamom or ginger could add an interesting twist.
This recipe has become a staple in my home, a weekend ritual I look forward to. The sweet potato pancakes are a delicious and healthy way to start the day, and they're always a hit with everyone who tries them. The fluffy texture combined with the sweetness of the potato and the customizable toppings ensures that there's never a dull breakfast. And honestly, the smell alone is enough to wake up even the sleepiest of weekend warriors.
Beyond the Plate: The process of making these pancakes is also therapeutic for me. The rhythmic whisking, the gentle sizzle of the batter in the pan, the satisfying flip – it's a meditative experience. It's a perfect way to disconnect from the pressures of the week and simply enjoy the quiet moments of creation. More than just a breakfast, these pancakes represent a mindful approach to cooking and a commitment to wholesome living. This recipe is not just about the food; it’s about the joy of creating something delicious and nourishing.
I encourage you to try this recipe. It's a fantastic way to introduce more vegetables into your diet, while still enjoying a comforting and delicious breakfast. Even better, it's a recipe that invites experimentation. Feel free to adjust the ingredients and toppings to suit your taste preferences. The only limit is your imagination!
So, on your next lazy weekend morning, treat yourself to a stack of these vegan sweet potato pancakes. They are the perfect balance of sweet and savory, fluffy and healthy – a perfect start to any weekend, and a recipe I'm excited to continue sharing and adapting for years to come.
Tips and Tricks for Perfect Pancakes:
- Don't overmix the batter: Overmixing can lead to tough pancakes. Mix just until the ingredients are combined.
- Use a non-stick pan: This will prevent the pancakes from sticking and make flipping easier.
- Cook over medium-low heat: This ensures that the pancakes cook through evenly without burning.
- Keep the cooked pancakes warm in the oven: This prevents them from getting cold while you cook the rest of the batch.
- Get creative with toppings: Experiment with different fruits, nuts, seeds, syrups, and even a dollop of vegan whipped cream.
Enjoy your delicious and healthy vegan sweet potato pancakes!
