These vegan sweet potato pancakes offer a quick, plant-based way to celebrate Pancake Day. The recipe takes only 20 minutes to make and work well with all your favorite sweet toppings.
Ingredients
- 100 g self-raising flour
- 125 ml oat milk
- 75 g sweetpotato peeled and cubed
- ½ tsp baking powder
- ½ tsp vanilla extract
- ½ tbsp vegetable oil plus extra for frying
Instructions
- Boil the sweetpotato cubes in water for about 10 minutes, or until tender. The time will vary depending on cube size. Drain well and blend into a smooth purée.
- Sift the flour, baking powder and salt into a large mixing bowl.
- In a separate bowl, whisk together the oat milk, vanilla extract, sweetpotato purée and vegetable oil.
- Gently fold the wet ingredients into the dry mixture until combined and smooth, taking care not to overmix.
- Lightly grease a large frying pan with a little vegetable oil and place over medium heat.
- Add a tablespoon of batter for each pancake and cook for about 3 minutes, or until small bubbles appear on top.
- Flip the pancakes and cook for another minute until golden brown.
- Serve warm, stacked with your preferred toppings such as maple syrup, fruit or vegan yoghurt.