Vegan sweet potato pancakes that are fluffy and easy to make. Perfect for a fall breakfast topped with toasted pecans or walnuts. Makes 8 medium pancakes.
To a blender or food processor add ½ cup mashed sweet potato, non-dairy milk oil, apple cider vinegar, and vanilla extract. Blend until smooth.
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 into the dry ingredients. Stir until just combined. The batter will be relatively thick, it's okay if it's a little lumpy too.
Lightly grease a medium skillet with vegan butter or nonstick spray. Place on the stove over medium heat. Add ¼ cup pancake mixture at a time, smoothing with a spatula to make thinner circles as needed.
Flip the pancakes when the tops are bubbling, or when sufficiently browned. Enjoy with maple syrup, walnuts, or coconut cream. Store refrigerated in a closed container for 3-4 days. Reheats best on the stove at medium-low heat.
Notes
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 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. Mash the sweet potato then measure out ½ cup.
Sweet potato puree: After making this recipe several times I decided the most foolproof method is to blend the wet ingredients together. This makes it so that the sweet potato is completely pureed and mixes cohesively into the batter.
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.