Vegan Sweet Potato Pancakes with Maple Pecan Crumble
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.
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.
Notes
❄️Storage Instructions
These vegan sweet potato pancakes are best enjoyed fresh, but if you have leftovers, they can be stored to eat later. Allow the pancakes to cool completely, then place them in an airtight container, separating layers with parchment paper to prevent sticking. They'll keep in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or warm them in a skillet over low heat. For longer storage, you can freeze the pancakes for up to a month. When ready to eat, thaw them overnight in the refrigerator before reheating. The maple pecan crumble is best stored separately in an airtight container at room temperature and sprinkled on just before serving to maintain its crunch.Nutrition
Calories: 198kcalCarbohydrates: 27gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 234mgPotassium: 285mgFiber: 4gSugar: 9gVitamin A: 6732IUVitamin C: 7mgCalcium: 138mgIron: 1mg
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