Vegan Sweet Potato Pancakes

READY IN: 23mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the flax and water in a large mixing bow to make the flax egg.
  • Combine the flour, sugar, salt, baking powder, baking soda, and spices in another large bowl.
  • To the flax egg add the soy milk, vinegar, vanilla, sweet potato, and oil and whisk well, until combined.
  • Stir the wet ingredients into the dry ingredients until just combined.
  • Preheat a skillet and melt a couple tablespoons of coconut oil on the surface. Ladle some batter onto the skillet (about ½ cup), 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 maple syrup, vegan tempeh bacon, toasted coconut, nuts or seeds.
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