Vegan Sweet Potato Pancakes
These Vegan Sweet Potato Pancakes are made with oats, white rice flour, spices, and sweetened with maple syrup. Gluten-free, dairy-free, egg-free.
Servings 10 pancakes
Calories 187kcal
Equipment
Ingredients
- ¾ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 3 tablespoons vegan butter melted
- 1 cup (100g) gluten-free oats
- ½ cup (95g) white rice flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- a pinch of ground cloves
- 3 tablespoons maple syrup
- ¼ cup + 2 tablespoon canned sweet potato
- 1 teaspoon pure vanilla extract
Optional Toppings
- maple syrup
- coconut whipped cream
- cinnamon
Instructions
- Combine almond milk and apple cider vinegar in a measuring glass and set aside.
- Add oats, white rice flour, baking powder, salt, cinnamon, ginger, and cloves to a food processor. Process until oats are more of a rough flour consistency.
- Add maple syrup, sweet potato, melted vegan butter, vanilla extract, and almond milk mixture. Process until all ingredients are incorporated. Allow batter to sit for 3-4 minutes.
- Heat a non-stick pan over medium heat. Start with a small tester of batter on the pan. Then, use a ¼ measuring cup to pour batter onto pan.
- Flip pancake once edges have set and bubbles appear on top. Repeat until all of the batter has been used.Serve with vegan butter and maple syrup.
Notes
If you don't have a food processor, you can also make this sweet potato pancake recipe in a high speed blender. Alternatively, if you don't have either, you can use store-bought gluten-free oat flour and whisk ingredients together in a large bowl.
Nutrition
Calories: 187kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 258mg | Potassium: 155mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1866IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 1mg