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There is nothing quite like fluffy flapjacks first thing in the morning, right? We’ve got your back on another sweet potato breakfast recipe you’re going to fall in love with. It is inspired by our famous 3 ingredient pancakes, but this time we sweetened things up a bit.
This is a part of our Sweet Potato Breakfast Series where we created 5 sweet potato-centric meals you can enjoy in the morning, or whenever you please. In this post we are sharing our up are our Fluffy AF Sweet Potato Pancakes!
Feel free to stack these sweet potato pancakes as high as you like, because they’re both gluten and oil free 😉 Top them with all of your favorite fixings, too!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Fluffy Sweet Potato Pancakes {gluten- and oil-free}
- Total Time: 23 minutes
- Yield: 2 servings
Description
There is nothing like fluffy flapjacks in the morning, right? Our Sweet Potato Pancakes are definitely a recipe you’re going to fall in love with!
Ingredients
- 1 1/2 cups oat flour*
- 1 cup almond milk
- 3/4 cup sweet potato puree*
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 3/4 teaspoon pumpkin pie spice (or cinnamon)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Toppings of choice, such as:
- Almond butter (we use Jem Superberry Almond Butter)
- Maple syrup
- Goji berries
- Cacao nibs
- Shredded coconut
Instructions
-
Add all ingredients into a high speed blender and run until smooth. Allow it to sit for 5 minutes, and in the meantime, preheat a skillet over medium heat.
-
Add batter into skillet, 1/3 cup at a time, and fill with as many pancakes as you can comfortably fit. I can do 3 in my skillet.
-
Cook on each side on medium-low heat for about 3 minutes. Flip when the center starts to bubble. Place cooked pancakes onto a clean plate which you can keep warm in the oven at its lowest setting. Complete with the remaining batter.
-
To serve, top the pancakes with anything you’d like! We chose almond butter, maple syrup, coconut flakes, goji berries and cacao nibs.
Notes
- If you don’t have oat flour, simply take 1 1/2 cups rolled oats and process them alone in a high speed blender until a flour like consistency is reached.
- To bake sweet potatoes: Thoroughly wash and prick your sweet potatoes each 2-3 time with a fork or knife. Wrap them in parchment paper and then with foil, then place them directly on the oven rack in the middle of the oven. Turn the oven on to 425F and bake for 40 minutes or until sweet potatoes are soft. Cool completely before using.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Breakfast
Nutrition facts label provided by Nutri Fox.
This recipe is part of our Sweet Potato Breakfast Series! We put together 5 different ways to cook up sweet potatoes, check out our all of our recipes here:
Sweet Potato Pie Smoothie Bowl {easy & gluten-free}
Sweet & Savory Breakfast Sweet Potato Boats- 2 Ways!
Sweet Potato & Black Bean Breakfast Hash {gluten- and oil-free}
Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!
Going to make these tomorrow for the second time. They were so good. The first time I used a can of sweet potatoes. I have sweet potatoes and I will cook them in the microwave to save time.
I tried these and the batter was great, but they didn’t bubble and were so mushy and sticky and I couldn’t flip them… it turned into a giant mess in my pan. Something is not right with the ratio of this recipe. I measured everything
So sorry to hear this! What kind of pan were you using? If it wasn’t non-stick did you grease the pan before adding the batter?
These pancakes are fantastic – by far the best vegan pancakes I’ve ever had! Perfectly spiced, sweet, and gooey. I topped mine with sautéed cinnamon apples and pecan butter and they were divine. Thanks for the great recipe!
Made these this morning, I am in love! The whole time I was cooking them, my kids kept asking if I was making cinnamon rolls, haha! Which to me they totally tasted like one. Thank you for what’s most likely going to be a weekly staple in this house!
I made these pancakes yesterday for breakfast. They were so fluffy and delicious.
I omitted the maple syrup. I also had to add an extra 3/4 cup milk, as the batter was quite thick. I slathered on peanut butter on one pancake and tahina on the other. Then I topped the pancakes with loads of blueberries and sliced kiwis. Heavenly!!!
Thanks
Thanks for sharing, so glad you enjoyed them! 🙂
So delicious! Thanks for the recipe—gluten free pancakes that the whole family actually likes!
Yay, we are so happy to hear that!
Hmmm, if I make this recipe of pancakes, I just might eat the entire batch! Whelp, what can you do. It’ll boost my vitamin A immensely! LOL!
hahah yesss I love it
Sweet potatoes are my go to ingredient in autumn. Never really crossed my mind to make sweet potato pancakes! So smart! Can’t wait to try them ;
I hope you love them, Vanessa! 🙂
Yum! I love the idea of sweet potato pancakes. I’m going to have to give this a try!
I hope you love it! 🙂
What a perfect autumn breakfast! I love pumpkin pancakes.
Definitely need to try those next! 🙂
You need to get yourself some sweet potato flour! That’s they way to make sweet potato pancakes 😉
WHAAAT!! I had no idea that existed — googling now aha!
This looks absolutely amazing!!! My kind of pancakes 😀
Thanks Sarah!