Vegan Breakfast Recipes: Sweet Potato and Banana Pancakes

October 12, 2016
I was in a suburban grocery store recently and found myself overwhelmed by the number of orange-tinted and pumpkin-flavored fall treats: from trick-or-treating candy to cookies to tea, everything seemed to be taking on this now-ubiquitous sign of fall. It's discouraging to me, though, that so much of this seasonal celebration is fueled by added sugar and artificial ingredients. Looking for a way to achieve an orange-tastic but also healthy option, I turned to the world's most wonderfully orange nutritional powerhouse: the sweet potato. Loaded with vitamins and nutrients--A, B, C, potassium, fiber, etc.--and naturally sweet, this humble root transformed a brunch carb-splurge into a weekday-breakfast staple. The balance of whole grains, Omega-3 fatty acids, plus another nutritious natural sweetener, banana, makes these little cakes filling and nourishing, even on the go. And when you make a whole batch on Sunday, you'll have plenty leftover for breakfast--or really any time you're looking for a healthy bite--for the rest of the week (well, that all depends on how Sunday goes, I suppose...).
Vegan Breakfast Recipes: Sweet Potato and Banana Pancakes

Vegan Breakfast Recipes: Sweet Potato and Banana Pancakes

Recipe Type: Breakfast
utensils YIELDS 10 pancakes
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  • 1/2 cup baked sweet potato, skin removed
  • 1 medium ripe banana
  • 1/2 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1 tablespoon maca powder
  • 1 tablespoon chia seeds
  • 1-1/4 cup almond milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • Pinch salt
  • 3 teaspoon baking powder
  • 1/4 cup dried cranberries
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Directions

1. In a medium bowl, mash together the sweet potato and banana with a fork, potato masher, or hand mixer. It doesn't need to be perfectly smooth at this stage, but work to break up the big chunks.
2. Add the oats, flour, maca powder, and chia; stir to combine.
3. Add the milk, vanilla, and spices; stir well. At this stage the batter should be thick but loose enough to pour easily onto your skillet, so add more liquid or oats as needed. The banana and potato should also be smooth and fully mashed.
4. Lastly, add the baking powder and cranberries.
5. Lightly coat a skillet with non-stick cooking spray or a drizzle of coconut oil. With a quarter-cup measuring cup, scoop out batter and place evenly onto the skillet. Cook over low heat, to prevent premature burning, until the tops begin to bubble slightly and the bottoms are firm. Flip, and cook until golden brown and crispy. The insides might be slightly soft still, but think cookies that are moist in the center and crisp on the outside :)
6. Repeat with remaining batter, and serve warm with toppings of your choice. I opted for tahini and honey, but traditional maple syrup, peanut or almond butter, jellies, or chocolate spread would all work...the options are endless! *Make this gluten-free by using standard GF flour, like Bob's Red Mill, instead of whole wheat flour. **This batter would also make delicious muffins: just scoop the batter into muffin tins and bake at 350 degrees, for about 20 minutes or until browned on the outside and the center comes out clean when pricked with a knife.

Also by Jennifer: Vegan Turmeric Maca Mocha Latte

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Photos: Jennifer Kurdyla


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Features Editor Jennifer Kurdyla is a New York City girl with Jersey roots and a propensity for getting lost in the urban jungle. An experienced publishing professional, yoga instructor, home chef, sometimes-runner, and writer, she adopted a vegetarian lifestyle in 2008 and became vegan in 2013. She has written for The Harvard Review Online, The Rumpus, and Music & Literature and maintains a wellness-based website, Be Nourished, which features original writing and recipes. Follow her on Facebook, Instagram @jenniferkurdyla, Twitter @jenniferkurdyla, and Pinterest.

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