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Vegan Sweet Potato Pancakes

December 2, 2020 By Carrots and Flowers

FLUFFY Vegan Sweet Potato Pecan Pancakes | Delicious easy breakfast brunch recipe | Plant-based

I made these FLUFFY Vegan Sweet Potato Pancakes with Pecans because 2020 is almost over, it’s been a five year kinda year, and dammit we deserve pancakes!

These vegan sweet potato pancakes have a subtle cozy fall flavor, made soooo fluffy, chewy, and moist from the sweet potato. I love making these with leftover mashed sweet potatoes, especially if they were roasted! It adds a nice caramelized notes to the pancakes.

FLUFFY Vegan Sweet Potato Pecan Pancakes | Delicious easy breakfast brunch recipe | Plant-based

If you really want to go all out, throw some coconut whipped cream on to your stack. You deserve it!

To save this recipe for later, pin the photo below! For more epic vegan brunch recipes, try my vegan pumpkin cream cheese french toast bake or my healthy vegan sausage biscuits!

Tag me on Instagram #carrotsandflowers when you make this! I wanna see your cakes!

 

FLUFFY Vegan Sweet Potato Pecan Pancakes | Delicious easy breakfast brunch recipe | Plant-based

Vegan Sweet Potato Pancakes
 
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Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Fluffy, tender vegan sweet potato pancakes with brown pecans. Made with whole grains, brown sugar, chia, and the perfect amount of spice!
Author: Carrots and Flowers
Recipe type: Breakfast
Cuisine: Vegan, Southern
Serves: 12 pancakes
Ingredients
  • 2 tbsp chia seeds + 5 tbsp water
  • 2½ cups soy or oat milk + 2 tsp vinegar
  • 3 tablespoons coconut oil or vegan butter, melted (plus more for the pan)
  • 2⅓ cups whole wheat flour
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons packed brown sugar
  • 1⅓ cups mashed sweet potato (see Recipe Notes)
  • ⅔ cup chopped pecans
  • Maple syrup, for serving
  • 1 cup strawberries, sliced (optional)
Instructions
  1. Mix together the chia seeds and water in a small bowl. Combine the soy milk and vinegar. Stir well and set aside both the chia and milk aside for 5 minutes.
  2. In a large bowl, add the flour, cinnamon, nutmeg, baking powder, baking soda, salt, and sugar. Mix well. Add the sweet potato, chia "eggs" and milk. Stir to combine but do not overmix. Let the batter rest while you preheat a griddle pan over medium heat.
  3. Melt 1 tbsp of butter in the pan. Working in batches, use ⅓ cup to portion out pancakes. Add the pecans if using.
  4. Cook until the edges start to set and the bottom is golden brown, about 3 minutes. Flip and cook the other side until golden brown. Because of the density of the sweet potato, these pancakes don't bubble as much as normal pancakes. Gently lift a corner to check the color if you're not sure. Use more butter as needed to finish pancakes.
  5. Serve with maple syrup and more pecans, if desired.
3.5.3226

For more amazingly delicious and easy vegan recipes, pre-order a copy of my second cookbook, Vegan YUM: The Secrets To Mastering Plant-Based Cooking!

Vegan YUM: The Secrets To Mastering Plant-Based Cooking by Megan Sadd

Each pre-order will receive a copy of my bonus ebook, Vegan YUM: Seafood Edition! Email me a copy of your order confirmation to bonus@carrotsandflowers.com

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Tagged With: Breakfast, Brunch, chia, maple syrup, pancakes, pecans, Sweet Potato, Whole Wheat

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Comments

  1. bing ham says

    February 6, 2021 at 7:58 am

    These look awesome, thanks for all the wonderful recipes!! Did I miss the note about the sweet potato? Can canned pumpkin be substituted?

    Reply

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Hi, I'm Megan aka Carrots & Flowers. I make delicious plant-based recipes for people who love to eat and want to feel good about it! I especially love vegan cheese, 30-minute meals, and kid-friendly options.

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DELICIOUS secretly healthy vegan carrot cupcakes! Whole-wheat, naturally sweetened with fruit, this easy dessert recipe is kid-friendly and perfect for holidays

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