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. They really are Life Changing Pancakes!
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 or raw on the inside. I have made so many vegan/gluten-free pancakes and have been so disappointed at each one because the texture is always too heavy. This is because of the lack of eggs. All of my trials never lived up to a fluffy all purpose flour pancake.
These vegan pancakes 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. 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!
Well, these beauties are mind-blowing 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. 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!
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.
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.
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.
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 evenly and tall and two, it helps the interior cook well because the heat is somewhat enclosed. Each pancake turns out perfectly this way.
And, you won’t need 15 ingredients to make these vegan sweet potato pancakes! Seriously, who has time for that anyways when you want breakfast?! You will only need 8 ingredients:
- blanched almond flour
- potato starch
- baking powder
- lite canned coconut milk
- vanilla extract
- maple syrup
- cooked/mashed sweet potato
- dairy-free/vegan chocolate chips
MORE VEGAN PANCAKE RECIPES TO TRY
- Fluffy Vegan Spelt Blueberry Pancakes
- Best Vegan Fluffy Pancakes
- Low-fat Vegan Gluten-free Pancakes
- Peanut Butter Chocolate Chip Cookie Pancakes
- Pumpkin Spice Latte Pancakes
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Life Changing Pancakes
- 1/4 cup + 1 tablespoon (75g) cooked mashed & cooled sweet potato
- 1 cup (240g) canned lite coconut milk, shaken well (Do not sub!)
- 1 tablespoon (15g) vanilla extract
- 2 tablespoons (40g) pure maple syrup
- 1 1/4 cups (140g) superfine blanched almond flour (very important it is superfine and not gritty)
- 1/2 cup + 2 tablespoons (100g) potato starch
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 2-3 tablespoons (30-45g) mini dairy-free chocolate chips (I used Enjoy Life brand)
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
- 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.
- To a large bowl, combine the almond flour, potato starch, baking powder and salt and whisk really well until no lumps remain. Stir in the chocolate chips. Pour the liquids from the processor over the dry and whisk gently until combined and smooth. 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, closer to low. Your pan needs to heat up about 10 minutes.
Place the cookie cutter (I used 4.5 inch one for 1/4 cup batter) on the preheated pan and spray within the circle with nonstick spray. This is necessary so the cookie cutter works and the pancakes don't stick. Add a heaping 1/4 cup of batter filling up the circle evenly and spreading out with your spoon. Cook for about 3 minutes, or until the pancake forms some bubbles and the edges/top of the pancake are looking dry. If you flip them too soon, they will not cook through! 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 quickly. Do not pat down the pancake with the spatula! Cook for 1-2 minutes on the other side to ensure it cooks through. Repeat with all the batter. Let them sit about 5 minutes afterwards because they will continue to cook/fluff up as they sit.
- 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!
Nutrition per pancake: 275.8 calories, 31 carbs, 5.6 g protein, 15.6 g fat, 8.06 g sugars
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