Vegan Sweet Potato Pancakes

Serves 6

5 mins prep

20 mins cook

10 mins rest

35 mins total

When I’m craving a cozy and indulgent breakfast, my Vegan Sweet Potato Pancakes are always my top pick. They’re soft, fluffy, and packed with warm cinnamon and vanilla flavors, plus just the right touch of sweetness from maple syrup and chocolate chips. The best part? They’re ready in under 30 minutes!

2 servings

½ cupsall-purpose flourcan also use oat flour for a GF option or whole wheat pastry flour for a healthier, whole grain option

⅓ tspbaking powder

⅕ cupmaple syrupreduce to ⅛ cup or omit altogether for a lower sugar option

½ cupsunsweetened almond milk

⅕ cupsweet potato puree

⅓ tspcinnamon, ground

⅓ tspvanilla extract

⅕ cupolive oil

⅕ cupvegan chocolate chipsreduce to ¼ cup or use sugar free chocolate chips for a lower sugar option

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Add all ingredients, except the chocolate chips, to a high-speed blender and blend until smooth.
Transfer the batter into a mixing bowl and fold through the chocolate chips.
Allow the batter to rest for 10 minutes before using.
Heat a skillet over medium heat and pour in a ¼ cup of batter.
Cook for 2-3 minutes or until bubbles begin to form.
Flip and continue to cook for another 2-3 minutes or until cooked through.
Repeat with the remaining batter. Batter makes 12 pancakes
Serve with a dusting of powdered sugar or your favorite pancake toppings.