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 us clamoring for these pancakes.

674 Likes
Serves: 8 to 10
Print

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 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 coconut oil. Add dry ingredients to 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.

For more vegan pancake recipes, read:

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

Share this

Don't miss our Vegan Deal of the Week by signing up for our FREE VegNewsletter!

Get it here