Savory Sweet Potato Pancakes
These pancakes are my go-to for a cozy breakfast; they're fluffy, flavorful, and packed with wholesome ingredients that make me feel good.
I still remember the first time I made these savory sweet potato pancakes for my friends on a chilly morning.
We all gathered in the kitchen, the air filled with the warm aroma of sweet potatoes and spices, and we laughed as we flipped pancakes, drizzling them with maple syrup.
They’re not just filling; they’re like a hug on a plate!
I love how nourishing they are, and they’re perfect for a leisurely brunch or even a quick dinner when I crave something comforting.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Sweet potatoes are packed with vitamins and add a lovely natural sweetness to these pancakes. I usually use almond almond milk, but any plant-based almond milk will do! If you're gluten-free, try using a gluten-free flour blend.
Tips & Notes
- •If your batter seems too thick, just add a splash more almond milk to loosen it up.
- •I like to keep my pancakes warm in the oven at 200°F while I finish cooking the rest.
Recipe Variations
- •Sometimes I toss in some cooked quinoa for added texture and protein.
- •You could also swap out the spices for some smoked paprika for a different flavor profile.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in a skillet or toaster oven for that fresh-off-the-pan taste!
Frequently Asked Questions
Can I make these pancakes ahead of time?
Absolutely! You can make the batter ahead and store it in the fridge for a day or two. Just give it a good stir before cooking.
What toppings do you recommend?
I love them with a drizzle of maple syrup and a sprinkle of extra green onions, but avocado slices or cashew cream work wonders too!
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These pancakes are my go-to for a cozy breakfast; they're fluffy, flavorful, and packed with wholesome ingredients that make me feel good.
Ingredients
Instructions
- 1
Start by peeling and grating your sweet potatoes into a large mixing bowl.
- 2
In another bowl, whisk together the flour, baking powder, cumin, salt, and black pepper.
- 3
Add the dry ingredients to the grated sweet potatoes and mix until well combined.
- 4
Pour in the plant-based almond milk and olive oil, then stir until the batter is smooth.
- 5
Fold in the chopped green onions and cilantro if you’re using it.
- 6
Heat a non-stick skillet over medium heat and add a little olive oil.
- 7
Once the skillet is hot, pour in about ¼ cup of batter for each pancake.
- 8
Cook for about 3-4 minutes on one side, or until you see bubbles forming on the surface, then flip and cook for another 2-3 minutes.
- 9
Repeat with the remaining batter, adding more oil to the skillet as needed.
- 10
Serve warm, drizzled with maple syrup or your favorite toppings!
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