I bought a big bag of sweet potatoes this week, for the first time in a long time to change up my breakfast routine. I’ve been on an oatmeal kick for awhile, so the sweet potatoes are my jam for the week. I baked them all at once, and I cheated and got the steamer bag to speed it up. I decided to make these delicious vegan-friendly cinnamon sweet potato pancakes.

Vegan Sweet Potato Pancakes with Maple Poured

These pancakes are so easy because they’re only 5 ingredients, and are flour-free, grain-free, and vegan friendly. If you want to use flax eggs in place of the regular egg, mix together 4 tablespoons of ground flax and 1/2 cup water. This works well in many recipes. I occasionally use chia in a similar manner, but they give a bit more texture than I like in a pancake.

Stack of vegan cinnamon sweet potato pancakes

What you’ll love about this cinnamon sweet potato pancake recipe?

  • It’s vegan friendly. Make it with eggs or flax egg, either way they’re delicious.
  • They’re grain free, added sugar free, and gluten-free. 
  • These are filling pancakes. When technically 5 is a serving, you’ll definitely be stuffed. 
  • The flavor is great. It’s like a fall/winter treat but healthier.
Vegan Sweet Potato Pancakes with Maple Poured

How to make these pancakes?

  1. You’ll need to bake or steam the sweet potatoes. I like to make a bulk batch so they are ready ahead of time, but if you get the steamer bag they’re ready in the microwave in 8 minutes. Otherwise you’ll need to bake them in the oven – 400°F for 40-60 minutes depending on the size of potato. The larger ones will take closer to 50 minutes. Check the doneness by trying to cut into them. If you feel a lot of resistance, put them back in for 5-10 more minutes. The skin should prevent burning. The texture should be similar to a sweet potato.
  2. Once the potatoes are baked, you’ll need to peel the skin off. When they’re cooked and cooled, the skin is easy to rip off by hand. 
  3. Put the peeled potatoes in a bowl and mash them well, or mix in a stand mixer. Once they’re mashed, put the egg in and mix well. Once the egg is mixed into the potatoes, then mix in the remaining ingredients.
  4. Heat a non-stick pan or griddle and grease lightly. Measure out 1/4 cup of the batter and place on the pan. Cook for 4-5 minutes, until you can put the spatula under and move the pancake without it ripping. Then flip and cook for an additional 4-5 minutes.
  5. Repeat for the remaining pancake batter. 
  6. You should get about 10 pancakes out of this recipe, though it’ll vary some based on the size of the potatoes. 
  7. Serve them warm with maple syrup, fresh fruit, chopped nuts, or whipped cream.

AuthorcassclayCategoryBreakfastDifficultyBeginner

Syrup being poured over a stack of vegan cinnamon sweet potato pancakes

Yields2 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

 4 small sweet potatoes (or two large)
 4 eggs (*can substitute flax egg for vegan)
 1 tsp vanilla extract
 1 tsp cinnamon
 ½ tsp baking powder

1

Preheat oven to 400F.

2

Puncture potatoes with fork several times to allow for venting while cooking. Place on a silicone baking sheet/parchment paper lined baking sheet.

3

Bake for 40-60 minutes. The smaller potatoes will cook a lot quicker than larger ones. To check the level of doneness, you can try to cut one with a knife. If there is little resistance, they are done.

Making the Cinnamon Sweet Potato Pancakes
4

When they're done, cool to the touch. Then peel the skin off (it should be separated, so it's very easy to rip away by hand.

5

Mash them up well and then mix in the egg. Once the egg is well mixed in, mix in the vanilla, baking powder, and the cinnamon.

6

Heat a non-stick pan or skillet over medium heat and add a small amount of oil or grease.

7

Scoop out 1/4 cup into a griddle or non-stick frying pan. The batter is rather thick so you'll need to shape it and spread it.

8

Cook for 4-5 minutes on each side. You'll know it's ready when you can get the spatula under the pancake and move it without it ripping.

9

Flip and cook for 4-5 minutes on other side. Repeat for the remaining batter.

10

Serve these fresh with maple syrup, chopped nuts, sprinkled cinnamon, or fresh fruit of choice.

Nutrition Facts

Serving Size 5 small pancakes

Servings 2


Amount Per Serving
Calories 376
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 57.2g20%
Dietary Fiber 8g32%
Sugars 11.2g
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 small sweet potatoes (or two large)
 4 eggs (*can substitute flax egg for vegan)
 1 tsp vanilla extract
 1 tsp cinnamon
 ½ tsp baking powder

Directions

1

Preheat oven to 400F.

2

Puncture potatoes with fork several times to allow for venting while cooking. Place on a silicone baking sheet/parchment paper lined baking sheet.

3

Bake for 40-60 minutes. The smaller potatoes will cook a lot quicker than larger ones. To check the level of doneness, you can try to cut one with a knife. If there is little resistance, they are done.

Making the Cinnamon Sweet Potato Pancakes
4

When they're done, cool to the touch. Then peel the skin off (it should be separated, so it's very easy to rip away by hand.

5

Mash them up well and then mix in the egg. Once the egg is well mixed in, mix in the vanilla, baking powder, and the cinnamon.

6

Heat a non-stick pan or skillet over medium heat and add a small amount of oil or grease.

7

Scoop out 1/4 cup into a griddle or non-stick frying pan. The batter is rather thick so you'll need to shape it and spread it.

8

Cook for 4-5 minutes on each side. You'll know it's ready when you can get the spatula under the pancake and move it without it ripping.

9

Flip and cook for 4-5 minutes on other side. Repeat for the remaining batter.

10

Serve these fresh with maple syrup, chopped nuts, sprinkled cinnamon, or fresh fruit of choice.

Cinnamon Sweet Potato Pancakes

Another delicious sweet potato breakfast option are these vegan breakfast mashed sweet potato bowls. Meal prep these and you have a versatile breakfast for the week that will keep you full and won’t disappoint on flavor.

Let me know what you thought of these pancakes in the comments below. 

-Cassie

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  1. Pingback: Vegan, Gluten-Free Sweet Potato Muffins - Cass Clay Cooking

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