Vegan Oaty Sweet Potato Pancakes

September 18, 2017
Breakfast is easily my favorite meal of the day. I believe in starting your day as you intend to go on. If the food is good and plenty, you'll achieve only the best. There's a particularly tender part of my heart reserved for relaxed weekend breakfasts. You know, those special ones that take more effort but are so incredibly delicious and indulgent that you don't even mind the preparation? My boyfriend just ran a half-marathon *beams and flails with pride* and gave me strict instructions for the things he needed to be eating in the days before the race. He eats mostly vegan and was happy to adapt the non-vegan meals his friend had recommended where possible. When sweet potato pancakes appeared on the list, I jumped for joy and got thinking about how to create the perfect vegan version of sweet potato pancakes. I wanted them to be fluffy and light yet somehow hearty as well. I did this by adding oats to the mix in place of some of the flour. Combine this with some of autumn's best-loved heady spices, and the end result is to-die-for. These sweet potato pancakes aren't for an everyday breakfast, unless, of course, you allow yourself plenty of time in the morning and don't mind hacking away at sweet potatoes with a peeler. But for a weekend--and especially at this time of year--you simply HAVE to give this one a go. Sub the sweet potato for canned pumpkin puree if you'd rather. I won't tell anyone. But this combo really is the ultimate. Serve with sweets like maple syrup and pecans, or a savory tofu scramble and greens. I love that these sweet potato pancakes are so versatile, nutritious, and satisfying.
Vegan Oaty Sweet Potato Pancakes

Vegan Oaty Sweet Potato Pancakes

Recipe Type: Breakfast
utensils YIELDS 9 Pancakes
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  • 1 Cup Sweet Potato Purée
  • 1 1/2 Cups All-purpose Flour
  • 1/2 Cup Steel Cut Oats
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Fine Sea Salt
  • 2 Teaspoons Baking Powder
  • 2 Tablespoons Grapeseed Oil
  • 1 1/2 Cups Unsweetened Almond Milk
  • 1 Teaspoon Vanilla Extract
  • 2-3 Tablespoons Coconut oil (for frying)
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Directions

1. Prepare your purée by peeling 1 large sweet potato and chopping into 1-inch pieces. Boil for approximately 20 minutes, or until tender. Then, drain, mash and set aside.
2. Mix all wet ingredients in a large bowl (including the sweet potato).
3. Mix all dry ingredients in a separate bowl.
4. Add dry to wet and mix until just combined.
5. Prepare a large frying pan over medium heat until hot. Grease with a light coating of coconut oil, then add 1/4 cup-sized amounts of batter to the pan. Cook for 4-5 minutes. When the pancakes start bubbling on top, flip over and cook the other side.
6. Serve immediately with toppings of choice. Note: These sweet potato pancakes keep really well in the refrigerator, and they can be microwaved later in the day or the following morning. The recipe also easily doubles...triples, etc.

Also by Kat: Vegan Dark Chocolate & Sea Salt Flapjacks

Related: Chocolate Pommegranate Protein Pancakes

Easy Nectarine Pancakes

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Photos: Kat Kennedy


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Kat Kennedy is an explorative writer, Physiology PhD student and holistic health advocate breaking down the barriers in science. You can read more of her articles on her blog, Sphynx Kennedy, or keep up with her on Instagram @sphynxkennedy.

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