When two of your favorite foods collide, you know it’s going to be good. These vegan sweet potato pancakes are a weekend morning favorite. They’re refined sugar free, gluten free, and topped with the most delicious maple cinnamon apples.
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If we exclude pasta from the list of choices, I think I’d have to say that sweet potatoes and pancakes are two of my favorite foods. Especially pancakes though, so when they have sweet potato IN them, ugh, I’m sold.
I was always a lover of plain pancakes with maple syrup as a wee one, but lately have developed a love for more elaborate pancakes. Lemon poppy seed pancakes, buckwheat pancakes, banana pancakes… I could go on.
But these vegan sweet potato pancakes are easy to make, totally allergy friendly, and made extra Fall-y with maple cinnamon apples. Brb, drooling.
They’re also delicious with a handful of chocolate chips thrown into the batter, but I promise they’re plenty flavorful on their own!
How to make this recipe
Add the oat flour, almond flour, tapioca starch, baking powder, baking soda, cinnamon and salt to a bowl and mix well. Add all remaining ingredients and mix together.
Let the batter sit for about 5 minutes to thicken slightly as a greased pan heats up. If you want to use chocolate chips, stir them in now.
Using a 1/3 measuring cup, scoop out the batter onto the pan and cook on both sides for about 1-2 minutes. You’ll know they’re ready to flip when the tops start to look slightly matte. Repeat until all batter has been used.
To make the apples, core and chop the apple into small pieces.
Add the coconut oil to a pan and let melt. Add in the apple and let cook until it browns slightly.
Finally, add the maple syrup and cinnamon and cook until the apples are soft and warm, about 5 or so minutes. Top the pancakes with the apples plus additional maple syrup and enjoy!
Do they keep?
Once prepared, these pancakes will store in the fridge for 5 days in an air tight container. They will store in the freezer for about 1 month. Let them cool completely before storing.
To reheat these pancakes, add them to a toaster until warm through the center. Alternatively, you can heat them up in the microwave or back on a pan on the stove.
If the batter seems too thin, let it sit an extra 5 or so minutes, which should help naturally thicken it. Alternatively, if that doesn’t work, add in an extra 2 tablespoons of oat flour.
If the batter seems too thick, thin it out with extra non-dairy milk. However, it’s better to have the batter slightly too thick as this will help the pancakes get nice and fluffy and it’s actually easier to flip when they’re thicker.
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Sweet Potato Pancakes
by: claire cary
- 1 ¼ cup oat flour certified gluten free as needed
- ½ cup blanched almond flour
- 2 tbsp tapioca starch
- 1 cup non dairy milk I used almond
- ½ cup sweet potato puree I used canned
- 2 tbsp melted coconut oil or refined avocado oil
- 2 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 2-3 tbsp pure maple syrup
- 1 ¼ tsp cinnamon
- ¼ tsp salt
- Optional: 1/4 tsp cloves, nutmeg or both
- Add the oat flour, almond flour, tapioca starch, baking powder, baking soda, cinnamon and salt to a bowl and mix well.
- Add all remaining ingredients and mix together.
- Let the batter sit for about 5 minutes to thicken slightly as a greased pan heats up.
- Using a 1/3 measuring cup, scoop out the batter onto the pan and cook on both sides for about 1-2 minutes. You'll know they're ready to flip when the tops start to look slightly matte.
- Repeat until all batter has been used.
- To make the apples, core and chop the apple into small pieces.
- Add the coconut oil to a pan and let melt.
- Add in the apple and let cook until it browns slightly.
- Add the maple syrup and cinnamon and cook until the apples are soft and warm, about 5 or so minutes.
- Top the pancakes with the apples and additional maple syrup.