Vegan Sweet Potato Pancakes With Cinnamon and Nutmeg

The Experiment

Vegan Sweet Potato Pancakes With Cinnamon and Nutmeg

Flavors of cinnamon, ginger, nutmeg, and maple have our mouths watering for fall.

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Serves: 8 to 10
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Pancakes are never a bad idea. This is especially true when they’re made with an extra nutritious boost, like these Sweet Potato Pancakes from Melissa King’s Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families. So make a tall stack, bring on the maple syrup, and dig in!

What you need:

2 cups gluten-free oat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
1½ cups almond milk
1 cup sweet potato purée
2 flax eggs (2 tablespoons flaxseed meal disolved in five tablespoons of water)
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons melted coconut oil

What you do:

1. Into a large bowl, mix together all the dry ingredients. Into a medium bowl, mix all of the wet ingredients except the coconut oil. Add dry ingredients to the wet ingredients and mix until combined.
2. Heat a large sauté pan on medium heat and add coconut oil. Using a ¼-cup measuring scoop, drop batter onto pan. Flip after 1 or 2 minutes, or until edges start to brown. Repeat with remaining batter. Serve pancakes immediately or, once cool, refrigerate or freeze.