In a medium mixing bowl, stir together all dry ingredients (all purpose flour, brown sugar, baking powder, salt, nutmeg, cinnamon). Form a well in the center of the dry ingredients.
Stir together the wet ingredients in a small mixing bowl. Slowly pour the wet ingredients into the well, mixing with a wooden spoon to combine. Don't overmix; it's okay if a few lumps remain.
Lightly grease a medium skillet with nonstick spray. Place on the stove over medium heat. Add ¼ cup pancake mixture at a time, smoothing to make round circles as needed. Flip the pancakes when the tops start bubbling, or when sufficiently browned.
Enjoy with maple syrup, walnuts, or coconut cream. Store refrigerated in a closed container for 2-3 days. Reheats best on the stove at medium-low heat.
Sweet potato puree: One medium to large sweet potato yeilds about 1 cup of mashed or pureed sweet potato. Do not puree the sweet potato skin. For best results, I recommend pureeing the sweet potato in a blender. This will make the sweet potato much easier to mix into the batter.
How to roast sweet potatoes: roast a medium sweet potato in a 425 degree oven for 45 minutes to 1 hour. It will be done when it's sizzling with juices and soft in the middle.
Non-dairy milk: Choose your favorite unsweetened, unflavored non-dairy milk. I use soy milk for its creaminess and flavor, but almond or oat milk will also work.
How to freeze pancakes: Vegan pancakes can be frozen for up to three months. To freeze, let the cooked pancakes cool to room temperature before stacking in a freezer-safe container (I love these freezer-safe glass containers).