You won't believe how light and fluffy these Vegan Sweet Potato Pancakes are, and naturally sweet too thanks to the sweet potatoes! Get the recipe below.
Vegetable pancakes
It might seem a little bit odd adding sweet potatoes to pancakes but once you've tried this recipe you won't go back.
When you hear the phrase "vegetable pancakes" you're probably thinking of a savoury pancake like my flaky spring onion pancakes, kimchi pancakes or maybe something like Japanese okonomiyaki. But these pancakes are perfectly sweet thanks to the flavour of the sweet potato, maple syrup and chocolate chips.
You can enjoy these for pancake day or just because. They make a brilliant breakfast or brunch, particularly on special occasions.
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Ingredients
In this recipe we split the ingredients into "wet" and "dry". Full instructions can be found below but in short we blitz the wet ingredients together then pour them into the dry ingredients to make the batter.
Wet Ingredients
- sweet potato
- soy milk (or other plant milk of your choosing)
- maple syrup
- apple cider vinegar
- vanilla paste
Dry Ingredients
- plain flour
- baking powder
- ground cinnamon
- chocolate chips
- salt
You can find the exact quantities in the recipe card below.
Instructions
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- Step 1: Roast the sweet potato in the oven until soft then leave to cool.
- Step 2: Blend the sweet potato with the other "wet" ingredients.
- Step 3: Whisk the "wet" ingredients into the "dry" ingredients.
- Step 4: Cook in a flat bottomed frying pan or crêpe pan until golden brown on both sides. Repeat this until all of the batter has been used.
Substitutions
If you don't have the exact ingredients there are some substitutions you can make.
- Flour - you can swap the plain flour and baking powder for self-raising flour if that's all you've got in the cupboard
- Sugar - the recipe calls for maple syrup but you could use another liquid sugar like agave syrup
- Apple cider vinegar - lemon juice works as a good alternative here
Variations
Want to make these pancakes your own? Why not try one of these variations
- Fruity - swap the chocolate chips for blueberries
- Nutty - add chopped nuts on top like walnuts or almond flakes
- Triple chocolate - this recipe already uses dark chocolate chips and chocolate sauce but you could also add cocoa powder to the dry ingredients for triple chocolate sweet potato pancakes
If you're looking for a blueberry pancake recipe, one topped with nuts or the ultimate chocolate pancakes then check out one of these recipes:
Serving suggestion
I like to serve my Vegan Sweet Potato Pancakes with a drizzle of chocolate sauce and vegan vanilla ice cream!
How will you serve yours?
Equipment
For this recipe as well as the standard mixing bowl you'll also need a high speed blender and a flat bottomed sauce pan or crêpe pan to cook the pancakes.
I use a Vitamix blender but any high speed blender will do.
Top Tip
Make sure your pan is piping hot before adding the batter. This will ensure the pancakes cook quickly and evenly.
FAQ
Yes! Sweet potatoes can be peeled and boiled, microwaves or even steamed. Although it takes a while, I think roasting gives the best flavour.
If you mash the sweet potatoes really really well you can make these without a blender. You want to get the sweet potato as smooth as possible. The result may be a little lumpy but it will work.
This depends on how big you like your pancakes. I use 3 - 4 tablespoons of batter at a time. An ice cream scoop is another good way of measuring out the batter to get pancakes the same size every time.
The recipe
Vegan Sweet Potato Pancakes with Chocolate Chips
Equipment
- 1 high speed blender
- 1 non-stick frying pan
Ingredients
Wet Ingredients
- 150 g sweet potato
- 350 ml soy milk
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla paste
Dry Ingredients
- 250 g plain flour
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 100 g dark chocolate chips
- pinch of salt
For cooking
- 1 teaspoon vegetable oil
Instructions
- Preheat your oven to 220C / 425F / gas mark 7.
- Poke holes in the sweet potato using a fork and roast in the oven for 45 minutes or until soft.
- Once cooked, cut them in half and leave them to cool completely.
- When they are cooled, scoop out the flesh and mash.
- Add the sweet potato to a blender along with all of the other "wet" ingredients.
- Blitz on high until you have a smooth mix.
- Mix all of the "dry" ingredients together in a large mixing bowl.
- Slowly pour the "wet" ingredients into the dry ingredients, whisking constantly to ensure you have a lump free batter.
- Heat a non-stick frying pan over a medium heat with just 1 teaspoon of vegetable oil.
- Spoon some of the batter into the pan in a rough circle shape.
- Cook for 2 - 3 minutes until you see bubbles forming on the surface and the bottom is cooked.
- Flip and cook on the other side for a further 2 minutes.
- Repeat with the rest of the batter.
- Serve immediately.
Nutrition
More sweet potato recipes
Looking for other ways to use sweet potatoes. Try one of these recipes:
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