Vegan Sweet Potato Pancakes With Cinnamon and Nutmeg
Pancakes are never a bad idea. This is especially true when they’re made with an extra nutritious boost, like these Sweet Potato Pancakes from Melissa King’s Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families. So make a tall stack, bring on the maple syrup, and dig in!
What you need:
2 cups gluten-free oat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
1½ cups almond milk
1 cup sweet potato purée
2 flax eggs (2 tablespoons flaxseed meal disolved in five tablespoons water)
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
What you do:
- Into a large bowl, mix together dry ingredients. Into a medium bowl, mix all wet ingredients except coconut oil. Add dry ingredients to wet ingredients and mix until combined.
- Heat a large sauté pan on medium heat and add coconut oil. Using a ¼-cup measuring scoop, drop batter onto pan. Flip after 1 or 2 minutes, or until edges start to brown. Repeat with remaining batter. Serve pancakes immediately or, once cool, refrigerate or freeze.
For more vegan pancake recipes, read:
Here at VegNews, we live and breathe the plant-based lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission, but in no way does this effect the editorial integrity of VegNews.
Story Credits: Vegnews.com