Vegan Sweet Potato Pancakes

  • Author: Claire Cary
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6-8 small/medium pancakes 1x
  • Category: Breakfast
  • Cuisine: American


When two of your favorite foods collide, you know it’s going to be good. This sweet vegan potato pancakes are a weekend morning favorite. They’re refined sugar free, gluten free, and topped with the most delicious maple cinnamon apples. They’re the ultimate Fall breakfast, but are perfect any time of year!






  1. Add the oat flour, tapioca starch, baking powder, baking soda, cinnamon, and salt to a bowl and mix well. 
  2. Add all remaining ingredients and mix together. 
  3. Let the batter sit for about 5-10 minutes to thicken slightly as a pan heats up. 
  4. Using 1/3 measuring cup, scoop out the batter onto the pan and cook on both sides for about 1-2 minutes.
  5. Repeat until all batter has been used.
  6. To make the apples, core and chop the apple into small pieces.
  7. Add the coconut oil to a pan and let melt. 
  8. Add in the apple and let cook until it browns slightly. 
  9. Add the maple syrup and cinnamon and cook until the apples are soft and warm, about 5 or so minutes. 
  10. Top the pancakes with the apples and additional maple syrup. 


For the mashed sweet potato, you may either steam or bake a sweet potato and blend it until you get a puree. You’ll then need 1/2 cup worth. I have not tried this recipe with sweet potato puree from a can, but if you do, let me know in the comments how it turns out, I imagine it will work just fine.

Once prepared, the pancakes will store in the fridge for 5 days. 

These pancakes can be stored in the freezer for about 1 month. Add them to a toaster to reheat. 

If you do not have oat flour, you can make it by adding whole oats to a blender and grinding them until a fine flour forms. 

The batter will thicken slightly as it sits because of the oat flour. You can add 1-2 extra tablespoons of milk as needed to thin it out, but it is best to have the batter slightly thick than too thin. 

I suggest using refined coconut oil to make sure there is no coconut flavor to the apples or pancakes. 


  • Serving Size: 1 pancake
  • Calories: 161
  • Sugar: 5.3g
  • Fat: 6.6g
  • Carbohydrates: 22g
  • Fiber: 1.9g
  • Protein: 3.2g

Keywords: sweet potato pancakes, vegan sweet potato pancake, vegan pancakes