Sweet Potato Pancakes




Sweet Potato Pancakes


  • 100g of sweet potato, mashed
  • 2tbsp of coconut cream (coconut yogurt would work just as fine)
  • 1 tsp of vanilla extract
  • 1 chia egg (1tbsp of chia seeds+3tbsp of water)
  • 1 tsp of apple cider vinegar
  • 3/4 cup of water or non-dairy milk
  • 25g of oat flour
  • 65g whole wheat flour
  • 1 tbsp of unsweetened vegan protein powder (optional) – you can skip and put 1tbsp more flour
  • 3tbsp of brown sugar
  • 2tsp of baking powder
  • ½ tsp of ground cinnamon
  • ¼ tsp of ground cloves
  • Pinch of salt
  • Coconut oil for cooking


  1. At first prepare your chia egg – add 1tbsp of chia seeds and 3tbsp water to a dish, stir well and let it thicken for around 5 minutes.
  2. To the chia egg add the mashed sweet potato, coconut cream, vanilla extract, apple cider vinegar, water and whisk until combined.
  3. In a seperate bowl mix the two types of flour, protein powder, salt, cinnamon, cloves and sugar.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Add the baking powder to the batter and mix until just combined (try not to overblend, it will help your pancakes to be really fluffy)
  6. Let rest for 5 minutes while preheating the frying pan to medium-low heat. (Make sure your frying pan is not too hot.)
  7. Scoop a heaping tbsp of batter onto the lightly-greased frying pan and gently spread to make a pancake shape.
  8. Cook over medium heat until edges are dry and bubbles form, then flip.
  9. Serve it with fruits, vegan yogurt and any type of syrup you like.



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