Pancakes! I’ve made you pancakes!
I’m actually kinda shocked this is the first pancake recipe on the blog. I always loved pancake day growing up. We used a mix, there were always chocolate chips involved, and I always got too bored with the flipping thing to actually carry through with the whole pancake-making process.
So that’s why these are small batch pancakes! Small batches = less flipping = perfect for short attention spanned me!
But there’s definitely a reason why these sweet potato pancakes are “small-batch” – Mark doesn’t like pancakes.
I KNOW I know. How one can discriminate against any carby breakfast food is beyond me. Eating pancakes is like eating cake for breakfast. Nearly instant cake. And when they’re topped with fruit, whipped cream, and/or maple syrup? Can you think of a better breakfast?!
But gluten free and vegan sweet potato pancakes? Ohh..Mark loved these. I got a, “You know, these are actually OK. Yeah, these are actually pretty good.” Coming from a self-proclaimed pancake hater, I’d call that a huge win.
My limited repertoire of sweet potato recipes here on the blog shocks me. Like, big time. There was a time in college where I’d literally eat one once a day. Slathered in peanut butter. Boy was I a happy camper.
There’s just something completely magical that happens when you stick a sweet potato in the oven. I’ve said it before, and I’ll say it again: roasting is the best way to treat a veggie. But sweet potatoes. Friends, sweet potatoes are the kings, queens, and everything in-betweens of roasted vegetables.
Add a little flour, flaxseed, cinnamon, and a few other ingredients, and you’re well on your way to perfectly puffy sweet potato pancakes! Seriously. These babies are some of the thickest pancakes I ever had. Serious puffage goin’ on here!
Oh, and there’s peanut butter maple syrup involved.
Oh yes. Peanut Butter. Maple Syrup.
Liquid gold, people! Seriously one of the best things I’ve ever put in my mouth. I got the idea from the centers of my homemade Do-si-dos, and I could not be more pleased with the outcome! It’s rich and creamy, yet still sweet and ooey gooey like your typical pancake syrup.
And the great thing about this peanut butter maple syrup is that it’s completely scalable. So whether you like a little bit of syrup with your pancakes…
OR a little bit of pancakes with your syrup….
You really can’t go wrong. But you’re definitely going less wrong in way numero dos ;)Print
Sweet Potato Pancakes with Peanut Butter Maple Syrup
- Yield: 4-5 pancakes 1x
- FOR THE PANCAKES:
- 1/2 cup Namaste Gluten Free Organic Perfect Blend Flour (or your favorite cup-for-cup GF flour)
- 1/2 Tbsp. ground flax
- 1 tsp. baking powder
- 1 tsp. cinnamon
- pinch salt
- 1 Tbsp. maple syrup
- splash pure vanilla extract
- 2 Tbsp. roasted and mashed sweet potato (use leftovers or freshly roasted!)
- 1/2 cup+ unsweetened almond milk
- 1 Tbsp. oil, plus more if needed (I used avocado oil; coconut, olive, etc. will all work)
- fruit and/or whipped cream for topping, optional
- FOR THE PEANUT BUTTER MAPLE SYRUP:
- 1 Tbsp. peanut butter
- 1 Tbsp. maple syrup
- unsweetened almond milk to thin
- Make the pancakes: In a medium bowl, sift flour, flax, baking powder, cinnamon and salt.
- In a small bowl, mix maple syrup, vanilla, sweet potato, and almond milk. Whisk well to combine.
- Add wet to dry ingredients and mix until combined. The mixture will be lumpy – that’s OK! Add more almond milk to thin the mixture out if needed (I needed a couple Tbsp. worth).
- Heat a skillet over medium-medium low with oil. Measure out 1/4-cup scoops of batter and place the batter in the skillet. Allow to cook on one side, then flip when it’s golden brown. Continue to cook until the other side is golden brown and the center is cooked through.
- Make the peanut butter maple syrup: Melt peanut butter in the microwave in a small bowl. Add maple syrup and mix to combine. Add enough almond milk to make the syrup pourable, then mix to combine. Easily doubled, tripled, etc.
This recipe was slightly adapted from MOMables.
But wait! I posted this recipe in collaboration with three of my very favorite blogging friends to bring you some delicious [& vegan] spring-inspired recipes that I think you’re going to love!
Roasted Beet & Potato Arugula Salad with Lemon Vinaigrette from Pumpkin and Peanut Butter
Chunky Roasted Pineapple Guacamole from The Foodwright
Vegan Leek Pea Risotto from Nourished the Blog
Enjoy, friends! Spring has sprung!
A special thank you goes to Costco for supplying me with some of their super high-quality products that I love for this recipe! I used their Namaste Gluten Free Flour, their Kirkland Vanilla Extract, and their Avocado Oil in these Sweet Potato Pancakes today. All opinions are my own.
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