Vegan Sweet Potato Pancakes

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!

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Vegan Sweet Potato Pancakes

Yield: 9 small pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Sweet potato pancakes made gluten-free and egg-free. This vegan pancake recipe is warmly-spiced, fluffy and flavorful.

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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

1. 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!
2. 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.
3. Repeat for remaining batter. Note: pancakes will be easiest to flip when they are kept small.
4. Top pancakes with choice of topping, such as coconut milk yogurt, almond butter, sliced almonds, pumpkin seeds, and pure maple syrup.

Notes

Nutrition facts are calculated for the pancakes only, without toppings.

Nutrition Information

Yield 9 Serving Size 1 of 9
Amount Per Serving Calories 139Total Fat 7gUnsaturated Fat 0gCarbohydrates 18gFiber 1gSugar 5gProtein 1g