Thick + Fluffy Sweet Potato Pancakes
These Thick + Fluffy Sweet Potato Pancakes are healthy, dairy-free, and are the perfect way to kick-start your day. Whether you want an awesome seasonal flavor or just something sweetly homemade, this recipe makes for a great breakfast or brunch dish in just 25 minutes--total.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Breakfast, Brunch
Keyword: breakfast, brunch, cinnamon, dairy-free, easy, fall recipe, fluffy, healthy, hot cakes, pancakes, sweet potatoes, vegetarian
Servings: 6 pancakes
Calories: 232kcal
- 1 ½ cups organic whole wheat flour
- 1 cup sweet potato puree (See Notes!)
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- pinch of finely-ground sea salt
- 2 large organic eggs, at room temp.
- 1 cup Almond milk + 1 Tbsp! (You can use your fave plant-based milk!)
- 1 teaspoon vanilla extract
- 2 Tbsps pure maple syrup
- 2 Tbsps unsalted butter, melted (See Notes!)
OPTIONAL TOPPINGS:
- Sliced bananas
- Toasted pecans (See Notes!)
- Pure maple syrup, for drizzle
Begin by adding the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a large bowl and whisk until well combined. Set aside.
In a separate bowl, whisk together the milk, sweet potato puree, eggs, maple syrup, melted butter, and vanilla, until combined.
Make a small well in the middle of the dry ingredients and pour in the wet ingredients, stirring gently (using a spatula) until just combined. NOTE: DO NOT OVERMIX.
Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and top with sliced bananas, your favorite toasted nuts (I used pecans), and lightly drizzle with maple syrup, if desired.
Bon Appetit!
- SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potatoes (about 2 medium-sized) and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until “pureed”. Continue recipe.
- TOASTED NUTS: Add chopped nuts to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
- OIL/BUTTER: Instead of using melted butter, you can always use coconut oil or vegetable oil.
-
FLOUR: If you don't have Whole Wheat or Whole Wheat Pastry Flour, then you can substitute with All-Purpose flour.
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave, date syrup, coconut sugar, brown sugar, or pure cane sugar.
Calories: 232kcal | Carbohydrates: 38g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 309mg | Potassium: 378mg | Fiber: 6g | Sugar: 7g | Vitamin A: 9182IU | Vitamin C: 9mg | Calcium: 227mg | Iron: 2mg