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5 from 1 vote

Sweet Potato Pancakes

by: claire cary

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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Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
8

Ingredients

Pancakes:

Apples:

Instructions

  • 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. 

Notes

For the pureed 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, or just use store bought like I did!
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 thick so the pancakes stay fluffy. 
I suggest using refined coconut oil to make sure there is no coconut flavor to the apples or pancakes. 
Serving: 1pancake / Calories: 161kcal / Carbohydrates: 20g / Protein: 3.2g / Fat: 7.6g / Fiber: 1.9g / Sugar: 5.3g

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