I haven’t eaten a lot of pancakes in my life. I hear all of you yelling “Shame!!” right now. It’s not that I don’t like them. I love that towering pile of goodness drenched in butter and maple syrup as much as then next person. I just didn’t want to use pancake mix as I don’t know what’s in it. They always say, if you can’t pronounce an ingredient, it’s probably not something you want to eat. Unless it’s pumpernickel. That’s hard to pronounce but it is good for you.
Anyway, by the time I figured out how to make my own pancakes (yeah, i think i lived in a closet for most of my life), I was starting to cut out gluten products and because pancakes weren’t a staple, they were first on the list to go. There it is again. “Shame!” It’s echoing in my ears.
Well shamers, it’s all about to change! I’ve finally taken on the pancake challenge and not only is it homemade but I made it vegan/paleo as well. Shocked at my progress right?! Me too. It’s like I warped from the 50’s to today in a time machine. I best take a good look around and see what else I missed!
The best part about this recipe is that it’s made with a great ingredient that I know you can all pronounce. Sweet potato. That’s right. That wonderfully orange tuber is up to it’s nutritious tricks in this dish and it’s awesome. The colour, the moisture, the flavour are all ticked boxes here. The downside is that you have to bake it the day before. That’s not really a downside, is it? It just means turning the oven on and popping this thing in for 40 mins. No big deal.
As for the binding “flours”, I used almond flour mainly with a bit of coconut flour. The almond flour adds a great nuttiness to this dish and the bit of coconut flour rounds it all out. I used almond milk as a liquid. I wouldn’t use coconut milk as the batter may become too thick. Coconut water may be a better option.
Speaking of the batter, it is already thick. Very thick. It doesn’t pour. That did’t bother me though, as I was quite ok scooping it into the mould. It’s easy to manage. When they’re cooked, you’ll forget all about it. You’ll be too busy dousing it in maple syrup and slamming it into your mouth. At least that’s what happened to me.
I used a mould for these as I wanted them perfectly round. You really don’t have to do that. You can scoop the batter into the pan and flatten with a metal spoon or spread it out in a circular pattern to get it roundish. It’s up to you.
Top these things with berries, coconut whipped cream, honey, jam, maple syrup, whatever you want. I don’t think you’ll really go wrong here. The only way yo could go wrong is if you don’t give them a try.
As always, share the love and tag, like, share, and comment. I like to hear everyone’s dish turns out!Print
Vegan Sweet Potato Pancakes
These Sweet Potato Pancakes are the perfect substitute for the real thing for those of us on a Vegan or Paleo diet. In fact, they may actually be better.
- 1 cup sweet potato
- 1/2 cup coconut milk
- 1-1/2 cup almond milk
- 2 “eggs” (use egg substitute for vegan or real eggs for paleo)
- 1 tbsp vanilla extract
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup potato starch
- 1 tbsp baking powder
- Blend the sweet potato, coconut milk, almond milk, “eggs”, and vanilla extract in a blender or food processor until smooth.
- Add in the almond flour, coconut flour, potato starch, and baking powder and pulse until combined (or fold flours into the wet mixture in a bowl).
- Scoop about 3/4 cup at a time into a 6″ ring mould in a hot oiled skillet. The ring mould is optional as it’s only function was to keep the pancakes round. You ideally want the pancakes about 3/8” (10mm) thick.
- Flip when the bottom is well browned.
- Remove the pancakes from the pan when both sides are well browned.
- Top with your favourite fruits, syrup, jams, etc.