Vegan Sweet Potato Pancakes
Fluffy vegan sweet potato pancakes blended from oats, sweet potato puree, maple syrup and warm spices. They come together in about 20 minutes and are just as good for breakfast as they are for a light dessert.
Ingredients
- 200 g oats
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 250 ml nut milk or regular milk, for the vegetarian version
- 200 g sweet potato puree fresh or canned
- 2 Tbsp flaxseed meal or 1 egg, for the vegetarian version
- 3 Tbsp maple syrup
- 2 Tbsp coconut oil
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- ½ tsp ginger powder
- ½ tsp cinnamon
- ½ tsp nutmeg
- 2 Tbsp coconut oil for frying
Instructions
- In a small bowl, mix the flaxseed meal with water to make the flax egg. Set aside to thicken.
- Add the oats, baking powder, baking soda and salt to a blender and blend until you get a fine oat flour.
- Add the nut milk, sweet potato puree, flax egg, maple syrup, coconut oil, apple cider vinegar, vanilla extract, ginger, cinnamon and nutmeg.
- Blend for a few seconds, until the batter is smooth.
- Set a skillet over medium heat.
- Add a little of the coconut oil reserved for frying.
- Once hot, scoop about 1 ½ Tbsp of batter into the skillet for each pancake.
- Cook for about 2-3 minutes, then flip the pancake over and cook for 1 more minute.
- Repeat with the rest of the batter, adding more coconut oil to the skillet as needed.
- Serve warm with fresh fruit and nuts, and add a drizzle of maple syrup if you wish.
Notes
For a vegetarian (non-vegan) version, use regular milk and one egg in place of the nut milk and flaxseed meal. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a dry skillet.