Sweet Potato Pancakes

VG - GF - RF
Serving Size:
8 Pancakes

There is no better way to do a cold fall morning like spiced Sweet Potato pancakes with pecans and maple! Vegan, gluten and refined sugar free, these nutrient packed sweet potato pancakes will keep you full, energized and in the fall spirit right away!

  • 2 cups of gluten free oat flour
  • 1 ½ tsp of baking powder
  • ½ tsp baking soda
  • 1 tsp pumpkin pie spice
  • ¼ tsp sea salt
  • 1 cup of sweet potato puree
  • 1 ½ cups of non-dairy milk
  • 2 tbsp maple syrup
  • 1 ½ tsp apple cider vinegar
  • 1 tsp vanilla extract
  • Coconut oil or vegan butter for frying
  • Top with maple syrup, pecans and pumpkin seeds

Serving Suggestion:

Top with maple syrup, nut butter, fresh fruit, pecans, or pumpkin seeds!

How To:

  1. To a large mixing bowl add all of your dry ingredients, oat flour, baking powder, baking soda, pumpkin pie spice and sea salt, stir to combine.
  2. Next, to a separate mixing bowl add all of your wet ingredients, sweet potato puree, non-dairy milk, maple syrup, apple cider vinegar and vanilla extract. Stir until fully combined.
  3. Add your wet ingredients to your dry and whisk until fully combined. If the batter is too thick, add a few splashes of non-dairy milk to thin, but keep in mind the batter will be thicker than a normal pancake batter, that is normal.
  4. Heat a large skillet on medium heat with either a 1tsp of coconut oil or vegan butter.
  5. Once heated, add about ⅓ cup of pancake batter into the pan. Since batter is thick, you may need to spread out in the pan with a rubber spatula, but do not spread too thin, you want the pancake to be thick and fluffy!
  6. Cook until golden brown on each side and repeat until all batter is used.
  7. To keep pancakes warm while you are cooking, you can preheat your oven to 300 and put them in the oven on a lined baking sheet to keep warm.
  8. Serve warm with maple syrup, pecans, pumpkin seeds or any toppings you choose!

a sip

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