Vegan Sweet Potato Pancakes
If you're looking for a creative way to use up those last couple of sweet potatoes in the fridge, look no further. This recipe is easy, requires a few common ingredients and yields yummy, filling, high-protein vegan pancakes the whole family will love. Make 'em yours with added dairy-free chocolate chips or your favourite berries.
Why NutraVegan is so great
Our vegan pure protein powder is a 100% lactose free keto shake, made with real ingredients like pea protein powder, hemp protein, pumpkin protein, organic brown rice and stevia leaf.
The best part? This recipe can be made using any of our three NutraVegan flavor options: Chocolate, Vanilla, or Natural. I'll be sharing more yummy creations going forward, but for now I made these with sweet potatoes and Natural NutraVegan!
It was SO easy to work with!
When it came to the recipe, I was mostly winging it - so I was impressed when these keto pancakes were delicious! Truth be told: I expected to have to give this a couple of tries before I nailed it.
I have tons of experience cooking with our whey-based prebiotic protein, Nutralean, but baking with NutraVegan is new to me! I know the formula shares the same amazing properties: gluten-free, nut-free, soy-free, sugar-free but I also knew because of the pea-protein base the mixture would be a bit denser. I compensated for this by adding extra milk and syrup!
When I scooped it into the pan, it reminded me more of a potato-patty texture, so I wasn't sure how the inside would be once they cooked.
Vegan Sweet Potato Pancakes
I would recommend having extra milk on hand, I had to adjust my amounts a few times before I had the proper consistency. Your mixture should be slightly thicker than usual pancake batter. I sprinkled cinnamon and swirled it with the end of a fork in half of my pancakes. Recipe makes about 8 pancakes.
I love how delicious the Natural NutraVegan smells!
I was so surprised as soon as I opened the tub - I was instantly met with a pleasant sweet aroma. The powder has a fine earthy-green tint, and the tiny scoop that comes in the tub is the perfect size!
I would highly recommend this protein to anyone currently living a plant-based life. The pancakes were filling, easy to make, and by doubling the recipe - now I have a few quick breakfast or snack options on-hand when the cravings hit.
Plus, who doesn't love an excuse to have extra syrup?
Let me know how yours turn out! Send me an e-mail at firstname.lastname@example.org and I'll feature them in my next Vegan pancake blog (Psst.. chocolate pancakes are next!)
Check out our other awesome vegan recipes
Keep checking back, we'll be adding yummy new vegan recipes weekly to make sure you have all the treats you need to stay on track. If you have a vegan recipe you'd like to request, send it to us! We'd love to feature your creation.
Until next time, check out this link to see what other yummy vegan recipes we have.
Don't forget to join me in NutraTalk: our Facebook support community where I share yummy recipes, host a daily Accountability Challenge (where you can earn gift cards just for participating!), and lead a motivational group of likeminded folks who are all on their own personal Nutra-journies!
Thanks for reading
Boil sweet potato until soft, approx 20 minutes. Mash or puree until smooth.
Add maple syrup, oil, and milk - whisk until well combined.
Add dry ingredients and mix well.
Fry in a non-stick pan (use extra oil if you're worried about sticking). As this mixture will be a bit denser, I recommend cooking on a lower heat for a slow, steady cook. This will prevent the outsides from darkening too much before the insides cook through.
Flip when small bubbles appear and the outside edge seems firm. Flip, and cook until done.
I doubled the recipe and added some blueberries to half of mine, and separated using parchment paper in baggies to freeze for easy toasting at a later time.