Fluffy, ultra enticing gluten-free Vegan Sweet Potato Pancakes with warm cinnamon and maple flavors. This easy pancake recipe comes together in your blender and is great for holiday breakfasts.
If you’re like me and your love for sweet potato everything runs DEEP, well…
These gluten-free and vegan sweet potato pancakes are the ultimate celebration of the magical sweet potato.
Moist, fluffy, warmly-spiced with cinnamon and dolled up with maple…you couldn’t ask for a more comforting breakfast!
Plus, they are gluten-free, dairy-free, egg-free and vegan but you’d never in a million years guess it.
These Vegan Sweet Potato Pancakes are essentially the exact same thing as the Vegan Pumpkin Pancakes I posted a few weeks back.
Every time I make these or the pumpkin version, I think to myself everyone needs them in their lives. 😉
You can make this recipe using mashed butternut squash, acorn squash, kabocha squash…basically anything that’s wintery and full of carbs can go into these pancakes.
This is ideal for those times you have prepared a big winter squash for dinner and happen to have leftovers.
How to Make Vegan Pumpkin Pancakes:
Really, there isn’t anything magical or clever about making these pancakes.
We just toss everything in the blender, blend, then flapjack it up.
Remember these vegan sweet potato pancakes do require more time to cook than regular pancakes.
The fact that they don’t contain eggs means the moisture (in this case: coconut milk) needs additional time to burn off so to speak so that the center is cooked through.
You can top these beauties however you’d like!
I went with store-bought coconut milk yogurt, almond butter, sliced almonds, pumpkin seeds, and pure maple syrup.
If you’re looking for more sweet breakfast ideas to share with family this holiday season, check out my:
More Comforting Breakfast Recipes:
- Sweet Potato Sausage and Kale Breakfast Casserole
- Paleo Banana Bread
- Paleo Morning Glory Quick Bread
- Gluten-Free Pumpkin Breakfast Cookies
- Paleo Pumpkin Waffles with Caramelized Pears
- Grain-Free Almond Strawberry Breakfast Cake
- Gluten-Free Pumpkin Bread with Chai Caramel Glaze
Stay tuned – I’ll be posting a savory breakfast recipe tomorrow!
Dig in!
Ingredients
- 1/3 cup cooked and mashed sweet potato
- 2/3 cup full-fat canned coconut milk
- 3 tablespoons coconut oil, melted
- 3 tablespoons pure maple syrup
- 1 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Instructions
- Add all ingredients for the pancakes to a blender and blend until combined (note: if you don't have a blender, you can also use a hand mixer, or whisk by hand). The batter will be thick - this is normal!
- Heat 1 to 2 tablespoons oil in a large skillet over medium-high. Measure a scant 1/4 cup of batter and pour onto the hot skillet. Note that the pancake batter won't spread the way regular pancake batter does, so you can use your finger or a spoon to shape it into a disc. Cook 2 to 4 minutes per side, until golden-brown and cooked through in the center. Continue cooking and flipping until the pancakes are fully cooked.
- Repeat for remaining batter. Note: pancakes will be easiest to flip when they are kept small.
- Top pancakes with choice of topping, such as coconut milk yogurt, almond butter, sliced almonds, pumpkin seeds, and pure maple syrup.
Notes
Nutrition
Liisa
Tuesday 23rd of March 2021
These are really good! They turned out thick and fluffy. It's so great to have such a healthy recipe that turns out so well, even without eggs, which I've only recently had to cut from my diet. I only used one Tbsp. maple syrup, since I serve it with maple syrup, and they were still great. It's a great way to use leftover sweet potato, but this morning, since I didn't have any leftover baked sweet potato, I just cut one up and boiled it and it didn't take very long. The very thick batter was a bit of work to get out of my blender, so I might try mixing it in a bowl next time. I added some pecans, just because I love them! I'm thinking of adding some orange essential oil or orange juice concentrate sometime for a twist, since I love orange with sweet potatoes.
Julia
Wednesday 24th of March 2021
Oooh, the orange essential oil sounds great! I bet orange zest would be nice too! Thanks so much for the sweet note, Liisa! xoxoxo
Liisa
Saturday 16th of January 2021
These are really moist and fluffy, very tasty! Maybe even a little too tasty--I couldn't stop eating them! Next time I'm going to try subbing part of the maple syrup with a little more coconut milk because I like to limit the amount of sweetener, especially since I put maple syrup on top. That might also help me not eat so much of the batter (no eggs, so it's ok, right?). :D It's a great way to use some leftover sweet potato. Thanks so much! I've been gluten and dairy free for a while, but cutting out eggs is new for me, so I really appreciate such a yummy recipe!
Julia
Sunday 17th of January 2021
I'm so thrilled you like them, Liisa!! Thanks for the sweet note! xoxo
Carol
Friday 4th of October 2019
Question: does the melted coconut oil go into the batter, or is it for cooking the pancakes?
Julia
Monday 7th of October 2019
Hi Carol! The melted coconut oil goes into the batter! :D Hope you enjoy!
tamra
Saturday 31st of March 2018
My son can only have almond flour.. wonder if this would work?
ANGIE
Saturday 12th of August 2023
@Julia, did you ever try the recipe using almond flour?
Julia
Sunday 1st of April 2018
Hi Tamra, I haven't had a huge amount of luck with vegan grain-free pancakes (they tend to melt/fall apart on the skillet), but that doesn't mean it's not possible. I can let you know if I test the recipe using almond flour, and in the meantime, let me know if you try it too.
Nicole @ Foodie Loves Fitness
Wednesday 29th of November 2017
These pancakes look absolutely delicious! I've never made sweet potato pancakes before, even though I consider myself a pancake connoisseur ;-) I'll have to try it soon. Hope that you had a great Thanksgiving!