This vegan sweet potato pancake recipe puts a delicious twist on a breakfast classic. These pancakes combine the nutritional benefits of sweet potatoes with the indulgence of a traditional morning treat, all while remaining entirely plant-based. Topped with a crunchy maple pecan crumble, they're a perfect balance of wholesome and decadent.
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There's something special about a leisurely weekend breakfast. The smell of freshly brewed coffee mingling with the scent of warm, homemade pancakes has a way of transforming an ordinary morning into a memorable occasion. Today, I'm excited to share a recipe that elevates the classic pancake to new heights: Vegan Sweet Potato Pancakes with Maple Pecan Crumble.
What makes these pancakes special is the sweet potato. It adds a beautiful orange hue, a subtle sweetness, and keeps the pancakes incredibly moist. And let's not forget about that maple pecan crumble – it's like having a little bit of dessert with your breakfast (and who doesn't want that?).
They're the perfect addition to your vegan breakfast repertoire, right alongside my crispy vegan bacon and that protein-packed vegan omelette you all seem to love so much.
👨🍳How To Make Vegan Sweet Potato Pancakes
Step 1
In a small bowl, mix ground flaxseed with 5 tablespoon water. Set aside for 5 minutes to thicken.
Step 2
In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
Step 3
In another bowl, mix mashed sweet potato, plant-based milk, maple syrup, vanilla extract, and the flaxseed mixture.
Step 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the melted coconut oil. Let the batter rest for 10 minutes.
Step 5
While the batter is resting, make the maple pecan crumble. In a small pan over medium heat, toast the chopped pecans for 2-3 minutes. Add maple syrup, cinnamon, and salt. Cook for another 1-2 minutes until the mixture is sticky and fragrant. Remove from heat and set aside.
Step 6
- Heat a non-stick pan or griddle over medium heat. Lightly grease with coconut oil.
- For each pancake, pour about ¼ cup of batter onto the pan. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes.
🥣Tips On Preparing the Sweet Potatoes
- Oven method (recommended): Preheat oven to 400°F (200°C). Wash and dry the sweet potato, then pierce it several times with a fork. Place on a baking sheet and roast for 45-60 minutes, or until very soft when pierced with a knife. Let cool before peeling and mashing.
- Air fryer method: Wash and dry the sweet potato, then pierce it several times with a fork. Air fry at 390°F (200°C) for about 40 minutes, or until very soft when pierced with a knife. Let cool before peeling and mashing.
- Avoid microwave cooking: While you can technically cook sweet potatoes in the microwave, it's not recommended for this recipe. Microwave cooking can make the sweet potatoes too watery, which will affect the consistency of your pancake batter. Oven or air fryer methods concentrate the flavors and provide a drier, more intensely flavored result.
- Make ahead: You can roast the sweet potato a day or two in advance and store it in the refrigerator until you're ready to make the pancakes.
- For extra smooth pancakes, you can puree the mashed sweet potato in a food processor or blender before adding it to the batter.
Top Tips For Perfect Pancakes
- Use a non-stick pan skillet for best results.
- It says this in the recipe, but this is a reminder: Let the batter rest for 10 minutes before cooking. This allows the flour to hydrate and results in fluffier pancakes.
- Once you pour the batter, resist the urge to touch or flip the pancakes too early. Wait until bubbles form on the surface and the edges start to look dry (about 2-3 minutes).
- Flip the pancakes only once. Over-handling can make them tough.
- Keep cooked pancakes warm in a low oven (200°F/95°C) while you finish the batch. If the batter thickens too much while standing, thin it slightly with a tablespoon or two of plant-based milk.
You Might Also Enjoy These Vegan Breakfast Recipes
Almond Flour Banana Muffins - Vegan
Yogurt Granola Breakfast Bowls - 5 Ways!
Chia Banana Boost Tropical Smoothie - Copycat Recipe
📖 Recipe
Vegan Sweet Potato Pancakes with Maple Pecan Crumble
Ingredients
For The Pancakes
- 1 cup mashed sweet potato about 1 medium sweet potato, roasted and cooled
- 1 cup plant-based milk almond or oat work well
- 2 tablespoons ground flaxseed
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
For The Maple Pecan Crumble
- 2 tablespoons coconut oil melted (plus more for cooking)
- ½ cup pecans roughly chopped
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon
- Pinch of salt
Instructions
- In a small bowl, mix ground flaxseed with 5 tablespoon water. Set aside for 5 minutes to thicken.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix mashed sweet potato, plant-based milk, maple syrup, vanilla extract, and the flaxseed mixture.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the melted coconut oil. Let the batter rest for 10 minutes.
- While the batter is resting, make the maple pecan crumble. In a small pan over medium heat, toast the chopped pecans for 2-3 minutes. Add maple syrup, cinnamon, and salt. Cook for another 1-2 minutes until the mixture is sticky and fragrant. Remove from heat and set aside.
- Heat a non-stick pan or griddle over medium heat. Lightly grease with coconut oil.
- For each pancake, pour about ¼ cup of batter onto the pan. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes.
- Serve pancakes warm, topped with the maple pecan crumble and additional maple syrup if desired.
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