The Best Vegan Gluten-free Oil-free pancakes I've ever created. These are soft, fluffy, incredibly flavorful and made with good wholesome ingredients like sweet potatoes.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! That is how I felt after one bite into these vegan pancakes. !!!!!!!!!!!!!!! Then another bite. !!!!!!!!!!!! The perfect pancake, must, I mean must be fluffy. There are pancakes and there are crepes...and too many pancake recipes I see look more like crepes. I mean, it's called a pan-cake.
Seriously, how ridiculous is it that all vegan or gluten-free pancake we have all probably had, has been dense, heavy as a brick and goopy inside and falls apart. I have made soooo many vegan/gluten-free pancakes and have been so dissapointed at each one because the texture is always too heavy. All of my trials never lived up to a fluffy all purpose flour pancake.
Ooowwww.....ooowwwww....check out those beauties. They are a beautiful, golden-peachy color. You don't believe me that they are just as beautiful and fluffy on the inside?? Check 'em out yourself....
No mush, no goop, no oil, no wheat, no eggs, no grains....nooooo problem. Like a fluffy cloud. They are life changing pancakes......no, really, they are.
They are incredibly light, moist, fluffy, perfectly sweet and didn't need one ounce of syrup, not one. It's amazing that they are gluten-free, it really is. That is saying a lot from a syrup addict like myself. Of course, if you still want some, knock yourself out. I did do one for photographic purposes...
Don't tell anybody the ingredients and make these for your family and friends for breakfast and serve them and then tell them that the pancakes are vegan, gluten-free, oil-free and grain-free! They will call you a liar! Follow my tips below for making the perfect, gorgeous pancake!
Vegan and gluten-free pancakes are always so hard to nail because of the lack of eggs and regular flour and they always turn to mushy goop on the inside. YUCK.
Well, these beauties are mind-blowingly delicious. I'm telling you, if I didn't know better, I would think they were made with all purpose flour! BUT, they're not.....
The technical name of these pancakes are "Sweet Potato Chocolate Chip Pancakes", but they are life changing for me, that I just couldn't resist giving them that title. I thought I'd be stuck with nasty, goopy gluten-free pancakes forever. My favorite pancakes I've ever had are my Gingersnap Pancakes, but they are an older recipe of mine and contain wheat and oil. They also have a ton of ingredients, whereas these are only 8! Amazing, I tell ya! THESE are now my favorite and even better.
This amazing combo pancake idea came from my Sweet Potato Cinnamon Muffins. That recipe resulted in such a soft, light muffin that I had been wanting to try it as pancakes. So, I changed up my recipe a bit to turn it into a pancake recipe and voila, heaven on a plate. My friend Emma at Coconut and Berries made the muffins and loved them and had mentioned they would be great with chocolate chips, so I added them to the batter. Great idea Emma! They. Were. Perfection. DON'T leave them out!
This pancake recipe becomes magical from a perfect combo of sweet potatoes, potato starch, blanched almond flour, coconut milk and chocolate chips. To end up with fluffy, perfect pancakes like in the photos, make sure to follow the recipe and my steps on these. DON'T try to change things up and get all creative, just make them and they will change your life and opinion on vegan, gluten-free AND oil-free pancakes. Changing an ingredient/step may very well end up with a different result. I am providing what works best.
Now, I have the recipe directions to print below, but in an effort to make things visually easier, I am providing very precise directions and a few photos for the steps, since I hear so often that people struggle with making fluffy, fabulous pancakes. Just read through these first to give you an idea of the steps before making them.
It is recommended to use a food processor to get the batter completely smooth, so there are no potato lumps. Doing this ensures a smooth and fluffy pancake. Add your mashed sweet potato, coconut milk, syrup and vanilla to the processor and blend until completely smooth. Scrape the sides a couple of times during. (Full recipe and directions below in printout) Alternatively, you could use a hand stick blender following the same steps.
Next, you will add your dry ingredients to a bowl and whisk them well and then add to the wet ingredients into the food processor. Process just until mixed and smooth, about 8 seconds. I scraped the sides and did it once more for a couple of seconds. You don't want it processing too long or the batter will get too thick.
Pour all the batter into a bowl and add the chocolate chips and stir just until mixed.
This is how thick your batter should look. It should be thick, but still pourable...similar to a muffin batter. Next step, very important, leave your batter to sit for 15-20 minutes (set your timer!). This is where the potato starch and baking powder will start to react and absorb the liquid, so that your 1st and last pancakes should all turn out uniform. Cooking the batter immediately is what results in the first pancake being so flat and uncooked. After your timer has gone for 5 minutes, turn your heat on to medium-low, being closer to low and add a nonstick pan to the stovetop. This is crucial to have your pan preheated about 10 minutes so the pancake cooks properly.
Now, my secret to the perfect, round, fluffy pancake is a large cookie cutter. Mine is about 4.5 inches wide. This does 2 things: one, it makes them all cook the same and evenly and tall and two, it helps the interior cook well because the heat is somewhat enclosed. Each pancake turns out perfectly this way. I wouldn't recommend using a small cookie cutter because it will take forever to use all the batter and they may not cook through as well. Once your timer has gone off and your pan is hot, place the cookie cutter on the pan and spray the pan within the circle with nonstick spray. Do not skip this, or they will stick. Quickly pour a heaping 1/4 cup of batter in the center and immediately spread it out evenly filling the circle with your spoon. Let it cook about 3 minutes, or until the edges/top of the pancake have started to look dry and a few bubbles are forming. I set my timer for 3 minutes and watched it closely. Using tongs (the cookie cutter will be hot!), carefully pull the cookie cutter up and set to the side. It should come up easily. Use a thin metal spatula and slide it quickly under the pancake and carefully/quickly flip over to cook another 1-2 minutes, watching closely. Repeat this step for each pancake. Full directions below. They started to cook slightly faster toward the end, so watch for the tops getting the dry look before flipping or slightly lower the heat. Let the pancakes sit for about 5 minutes after, as they will continue to cook/fluff up as they sit.
Nothing more to say, go make these. Can't wait to hear what you think of these Vegan Life Changing Pancakes! Please come back and leave me feedback here on my blog after you do! I can't wait to hear what you think of these awesome pancakes! I'd also love it it you snapped a photo and tagged me on Instagram @thevegan8 and don't forget the tag #thevegan8 so I don't miss it! Your weekly creations that you all tag me with put a huge smile on my face!
Want some more pancake porn? Be sure to try these other amazing vegan pancakes.
- Fluffy Vegan Spelt Blueberry Pancakes.....super soft and fluffy and so easy to make.
- Low-fat Vegan Gluten-free Pancakes....made with corn flour.
- Peanut Butter Chocolate Chip Cookie Pancakes...nothing more to say here. Just make them.
- Pumpkin Spice Latte Pancakes....like Starbucks in pancake form.
As always, all of my pancakes are naturally vegan, which means no eggs or dairy and they are also oil-free, with the exception of my Gingersnap Pancakes.
- ¼ cup + 1 tablespoon cooked, mashed sweet potato
- 1 cup canned lite coconut milk (237 mL) (Don't sub! This gives the lightness & creamy taste)
- 1 tablespoon vanilla extract
- 2 tablespoons pure maple syrup (30 mL)
- 1 cup + ¼ cup blanched almond flour (140 g)
- ½ cup + 1 tablespoon potato starch, not potato flour (90 g) (I use Bob's Red Mill)
- 1 tablespoon + 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2-3 tablespoons mini dairy-free chocolate chips (30 g) (I used Enjoy Life brand)
- You will want to cook your potato the day before, so it is completely cooled and dry before preparing the pancake batter. This will also make a much faster pancake morning! If possible, use a kitchen scale for measurements for best results. They are very inexpensive and can be found pretty much everywhere. Pancakes are real finicky, especially gluten-free, so it is best not to sub any of these ingredients, or you will end up with a much different result. Definitely don't sub the potato starch for another starch, it won't produce the same results. Do not sub the coconut milk, as it will affect the texture and taste, as it contains a higher fat content which is necessary in these.
- Follow each step (referring to the photos above) to ensure your perfect, fluffy pancake. First prepare your potato the day before (see note above). I roasted 1 large whole sweet potato at 405 degrees for about an hour until completely tender. Let cool, then peel and mash really well with a fork and store in the fridge to cool. This is important to let the potato cool because blending a hot potato will make it super gluey. I often make my potato the day before I plan to make the pancakes, so it's totally cold when measuring.
- When measuring the sweet potato, make sure there are no gaps in your cup. Press down gently and then level off with your finger. Add the sweet potato, coconut milk (make sure to shake the can well first), vanilla and syrup to a food processor and process until completely smooth with no lumps remaining. Scrape the sides a couple of times during.
- In a bowl, combine the almond flour, potato starch, baking powder and salt and whisk really well. When measuring both the almond flour and starch, make sure there are no gaps or lumps. Scoop the ingredients with your measuring cup and lightly pat down and level off with your finger. Add to the food processor and blend just a few seconds until smooth, being careful not to overblend or the batter will become too thick. Pour the batter back into the bowl and stir in the chocolate chips. Let the batter sit for 15-20 minutes. Do not skip this step! After 5 minutes has passed, add a nonstick pan to your stove and turn the heat to medium-low, but closer to low. Your pan needs to heat up about 10 minutes.
- Place the cookie cutter (I used 4.5 inch one for ¼ cup batter) on the preheated pan and spray within the circle with nonstick spray. I used coconut oil nonstick spray and it works perfectly. This is necessary so the cookie cutter works and the pancakes don't stick. Nonstick pan works best! I used stainless at first when photographing and it stuck. Immediately after spraying, add a heaping ¼ cup of batter filling up the circle evenly and spreading out with your spoon. Watch the clock or timer for about 3 minutes, or until the pancake forms some bubbles and the edges/top of the pancake are looking dry. Remove the cookie cutter with tongs (it will be hot!) and carefully, but quickly, slide a thin metal spatula underneath the pancake and flip over. Use your other hand carefully as a guide so the pancake flips over effortlessly. Flipping the pancake quickly ensures it to be mess-free. Do not pat down the pancake with the spatula! Cook for 1-2 minutes on the other side to ensure it cooks through. Repeat the same process for each pancake, not forgetting to spray the cookie cutter each time. The pancakes may start to cook slightly faster after the first few, so just watch for the tops to start to look dry before flipping or slightly lower the heat. Let the pancakes sit for about 5 minutes afterwards because they will continue to cook/fluff up as they sit.
- You can top with maple syrup if you like or any fruit, but I found these so perfectly sweet and moist, they did not need anything extra!
- You don't have to use a cookie cutter for this recipe, but just keep in mind, they will be less fluffy without one, but still delicious! I'd definitely recommend getting one for the ultimate in pancake heaven and certainly to impress visitors and/or guests, as they turn out to perfection!
*Nutrition per pancake: 275.8 calories, 31 carbs, 5.6 g protein, 15.6 g fat, 8.06 g sugars
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