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.
This recipe was originally published November 20, 2018 but has been updated as of September 10, 2019 with new photos and an improved recipe.
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.
These sweet potato pancakes are made with simple ingredients and require no egg, gluten, dairy, or refined sugar. For this recipe, you will need:
- Oat flour: The flour is the base of the pancakes. You can make your own oat flour by adding rolled or quick oats to a blender and processing until you get a flour.
- Tapioca starch: To help bind the ingredients together since we aren’t using any egg.
- Non dairy milk: To turn the mixture into batter. I like almond milk, but any non-dairy milk should work.
- Sweet potato puree: Because…sweet potato pancakes! You can use store bought or make your own which I explain how to do below.
- Coconut oil: To keep the pancakes moist. Refined avocado oil will also work.
- Baking powder and soda: To make the pancakes fluffy.
- Apple cider vinegar: To help “activate” the baking soda.
- Pure maple syrup: To help sweeten. Coconut sugar, brown sugar, or any sugar should work here too!
- Cinnamon, cloves, nutmeg: For flavor and Fall spice!
- Pinch of sea salt: For a hint of saltiness.
How to make this recipe
The first step is to make the sweet potato puree. You can use store bought if preferred, but I like the fresh flavor of making it myself.
There are two ways you can make the sweet potato puree. Option 1 is my preferred method, but it takes a bit longer so I suggest doing it the night before.
- IN THE OVEN: Preheat the oven to 400 degrees Fahrenheit. Wash and dry a medium/large sweet potato and cut off the ends. Stab it a few times with a fork and add it to a baking tray lined with parchment paper. Bake the potato for about 45 minutes (depending on its size) or until it is easily pierced with a fork. Scoop out 1/2 cup of the flesh and blend it to get a puree.
- ON THE STOVE: Cut the ends off of a medium/large sweet potato and peel off the skin using a vegetable peeler. Chop into cubes and add to a large pan with a steamer basket. Steam the potato until easily pierced with a fork, about 20-25 minutes. Add to a blender to create the puree.
Once that’s done, add all of the dry ingredients to a large mixing bowl and mix well. Add in all remaining ingredients and combine until a batter forms. Make sure the sweet potato is really well mixed in.
Use a 1/3 measuring cup to scoop the batter onto a warm pan/griddle and cook for 2-3 minutes on each side.
You’ll know the pancake is ready to flip when the top (uncooked) side starts to look matte. Repeat until all batter has been used.
Tips, tricks & notes
- 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.
- These are also delicious with some chocolate chips thrown into the batter!
- 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 to 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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Vegan Sweet Potato Pancakes
- 1 cup + 2 tbsp oat flour
- 2 tbsp tapioca starch
- 1 cup non dairy milk
- 1/2 cup sweet potato puree (see body of the post for how to make this)
- 2 tbsp melted coconut oil or refined avocado oil
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tsp cinnamon
- Pinch of sea salt
- Optional:1/4 tsp cloves (nutmeg, or both)
- Add the oat 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 5-10 minutes to thicken slightly as a pan heats up.
- Using 1/3 measuring cup, scoop out the batter onto the pan and cook on both sides for about 1-2 minutes.
- 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.