These Vegan Sweet Potato Pancakes are gluten-free and oil-free! They are also grain-free! Made with almond flour and potato starch for the richest, moist and fluffy pancakes ever! Just 7 ingredients!
*This post was originally published on 9-11-2014 and has been updated with better instructions and new photos.
VEGAN SWEET POTATO PANCAKES
If you love sweet potatoes as much as I do, then you will love these super fluffy vegan sweet potato pancakes! They are SO moist with no oil or butter. Yup, totally oil-free, grain-free and gluten-free! They are also only 7 ingredients, how easy is that?
I created this grain-free gluten-free flour combo many, many years back on my blog and have been using it ever since. It is my almond flour and potato starch combo.
This delicious vegan pancake idea came from my Vegan Sweet Potato Cinnamon Muffins, which uses the almond flour/starch combo. 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, fluffy sweet potato pancakes.
INGREDIENTS NEEDED
(Only 7 main ingredients needed. Full details and measurements on the recipe card below.)
- blanched almond flour
- potato starch
- baking powder
- lite canned coconut milk
- vanilla extract
- maple syrup
- cooked/mashed sweet potato
HOW TO MAKE VEGAN SWEET POTATO PANCAKES
Step 1: Cook the sweet potato, let it cool and then add to a blender or food processor. Blend with the coconut milk, syrup and vanilla until smooth.
Step 2: To a large bowl, combine the flour, starch, baking powder and salt and whisk well.
Step 3: Pour the liquids over the dry ingredients and stir until a smooth batter forms. Let the batter sit about 10 minutes, as this will yield more fluffy and better cooked through pancakes.
Step 4: Heat up a pancake griddle or nonstick pan using while the batter sits. I use a high-quality pancake griddle that requires no spray, but your pan may need some. Cook each pancake 3-4 minutes over medium-low (closer to low) heat until the top forms bubbles and the edges are dry. Flip and cook another 1-2 minutes. Lower the heat if they are cooking too fast.
The key to these cooking through is to cook them over the low heat. Serve with maple syrup and walnuts or fruit of choice.
MORE VEGAN PANCAKE RECIPES
- The Best Pancakes Ever
- Best Vegan Fluffy Pancakes
- Fluffy Vegan Blueberry Pancakes
- Vegan Gluten-free Buttermilk Pancakes
- Low-fat Vegan Gluten-free Corn Pancakes
- Peanut Butter Chocolate Chip Pancakes
- Pumpkin Spice Latte Pancakes
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If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Sweet Potato Pancakes (Gluten-free)
Ingredients
- 1/4 cup (60g) cooked, cooled & mashed sweet potato
- 1 cup (240g) room temp canned lite coconut milk, shaken (SEE NOTES below)
- 1 1/2 teaspoons (8g) 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
- 4 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2-3 tablespoons (30-45g) mini dairy-free chocolate chips (I used Enjoy Life brand) Optional
NOTE
- Always use a scale for accuracy 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.
- I use this pancake griddle. It NEVER sticks.
Instructions
- I suggest cooking the potato an hour or the day before you will want pancakes, so the potato is completely cooled. Either roast or microwave the sweet potato (whole). Cool completely, peel and measure 1/4 packed cup. Weigh for best results
- Add the sweet potato, coconut milk, vanilla and syrup to a food processor or blender and process until completely smooth with no potato lumps remaining.
- 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, if using. Pour the liquids from the blender over the dry and stir until the batter is completely smooth. The batter will be thick, this is normal and do not add more milk. It should resemble a thick muffin batter.
- Let the batter sit about 10-15 minutes, as this will yield more fluffy and better cooked through pancakes. The batter will thicken more.
- Heat up the pancake griddle or a nonstick pan using while the batter sits. I use a high-quality pancake griddle (linked above) that requires no spray, but your pan may need some. Use an ice cream scoop or heaping 1/4 cup of batter and cook each pancake 3-4 minutes over medium-low (closer to low) heat until the top forms bubbles and the edges are dry. Flip and cook another 1-2 minutes. Lower the heat if they are cooking too fast.
- The key to these cooking through is to cook them over the low heat to allow the centers to fully cook through. These can be very finicky and not cook through if you cook them too fast or high of a heat. Leave the pancakes to sit 5 minutes or so before eating, as they will fluff up more as they cool a bit. These pancakes are even better the next day, as potato starch based recipes get even fluffier as they sit!
Notes
- Coconut Milk: I highly recommend the Thai kitchen brand, it’s super creamy and high quality. Do not use the Polar brand, it is mostly fillers and will ruin the texture.
- Almond flour: As noted above, a superfine flour is really important here. I've tried brands that aren't very fine and the pancakes are much more dense. I recommend the King Arthur Flour, Honeyville, Wellbees, Nuts.com brands the most.
- I originally wrote this recipe in 2014 and made them with a 4.5 inch cookie cutter, which makes perfectly round and super tall/fluffy pancakes. I don't do that anymore, to save time, but it is a great way to get amazingly extra fluffy "cakes" if you want to give it a try. Just make sure to spray nonstick spray on the inside of the cookie cutter before adding the batter, otherwise, it will stick badly. Wait until the tops are looking dry before flipping, and use tongs to lift up the cookie cutter.
Hey I made it exactly as you said, by look no doubts they turned awesome. But unfortunately they were sour in taste. I really was so excited to make them, but I am really very disappointed with the taste. I am not sure what went wrong, where do I go wrong. I did replaced coconut milk with my homemade almond milk, does that made the difference? can you also tell why potato starch is used?
Jaspreet-wow, I’m shocked to hear that! Every single review has been over the top success (above and all over social media)and I’ve had tons of them coming in. So yes, the only reason why it would be sour is if you subbed the milk or something…there is absolutely NO sour taste to these pancakes. I use coconut milk because it is thicker and creamier than almond milk and has more fat in it, which also contributes to the lightness and creamy taste.
Subbing an entire 1 cup of milk with almond milk is a lot and most definitely will change the taste. The coconut milk is there for the sweet, creamy flavor it provides. They are sweet and light and with a mild vanilla flavor. Also, maybe your baking powder was old?? Sometimes baking powder can leave an odd taste if it’s not good. Did you sub the potato starch as well? Potato starch is used because it gives the best texture and lightness, compared to any other starch…particularly with these pancakes. That is the main reason I state above to be careful about subs, because I can’t guarantee the result. I would try it with the coconut milk and double check your baking powder isn’t old, because sour is definitely NOT a result.
yes i did the blunder by substituting the coconut milk by almond, cos we all know almond milk has more of water in it. No I didn’t substitute potato starch or any other ingredient. So sorry for this disappointing result. But can you confirm me again….is it 1tbs baking powder+ tsp baking powder…or I had some misunderstanding about it?
I will surely try this again.
Yes, exactly! That is why I use the coconut milk…so much more fat in it and creamy taste and texture…the almond milk just flat out isn’t going to give the same result. The sour taste you are tasting is probably from the baking powder coming through because you used the watery almond milk. Use the “Lite” coconut milk (from the can!) and you will notice a difference. 🙂 Yes, the baking powder amount is correct…with gluten-free and a lot of batter, I up the typical amount of baking powder, but quite honestly, I would think you could get away with just using 1 tablespoon…..
Thank you so much for remaking them and posting your success on Instagram! So glad they worked out the 2nd time for you!! So glad your hubby loves them 🙂
Sweet potato and almond flour?! love these pancakes!! and the large cookie cutter is brilliant!! Totally trying this!
Thank you so much Alice!! I hope you try them and love them!! The cookie cutter makes them the prettiest pancakes ever and sure to impress friends/family! 🙂
OH. MY. GOODNESS!!!! These were hands down THE BEST pancakes we’ve ever had. EVER! We’ve been raving about them all day long – and you know they’re good when Willow wants leftovers for lunch! I could not get over how fluffy they were and so much flavor and sweetness – you really didn’t need the added maple syrup. This will definitely be our go-to pancake recipe!
You are the sweetest Mandy!! Thank you so much for the amazing feedback, you truly made my day! I feel the same way about them…they are so good and moist that they don’t even need syrup and I have never, ever eaten pancakes without syrup because they are always so dry or nasty and needed it, not anymore!
So glad everybody loved them so much!
I could write a novella about these pancakes, they’re just that perfect. I started from your inspiration, making the cinnamon muffins and caramel sauce first. I was blown away and couldn’t wait to try the pancakes. When I made the pancakes, I didn’t use a form, but the batter is so thick yet easy to spread, they still came out high and fluffy! It’s incredible how they get slightly crispy on the outside (we used coconut oil to cook them in!), and perfectly cooked through out, with a light, fluffy, super moist inside! My boyfriend took a bite, was silent for a minute and then said, “These are the best pancakes I have EVER had, and I know pancakes!” I already have plans to make them with friends! Thank you!!
Liz, you are the best!! Thank you so much for the wonderful feedback!! I’m so happy they were “life changing” for you and your boyfriend, as well! They are the best I’ve EVER had too, thank you! Thank you for sharing your lovely pics on Instagram too!!
WOW.
I just found you through another blog, and can I just tell you I am AUTOMATICALLY IN LOVE WITH YOUR STINKIN’ BLOG!!!!
I LOVE all thigns vegan (slowly heading there myself) and all things simple. You’re a world changer. Keep being amazing!
Awwww can I just tell you how much your comment made me smile?!! You are just the sweetest….so glad you found me and please, please come back and leave me feedback after you make a recipe, I’d love to hear from you! Thank you for your kind words!
hi Brandi,
My kid is allergic to regale potatoes so we can’t have potato starch. I know you mentioned it has to be potato starch but if there any chance of another starch that might work? Tapioca starch? Arrowroot starch? I searching my head for an alternative, any idea what does the potato starch does for the recipe?
I am assuming potato starch is different in the end result compared to potato flour. Starch is starch right? it’s a gooey glue consistency until its baked. Of which maybe it differs in how it dried up inside the pancake.
Thanks for the recipe. It’s sounds promising and I am keen to try it out 🙂 have a load of roasted sweet potatoes n my fridge now.
I meant to write regular, not regale! LOL!
Hi Sharon! No, don’t use arrowroot or tapioca. Your closest, best substitute will be cornstarch. Just a heads up though, I did a test batch with the cornstarch and they are NOT as fluffy and a tad more dense interior, as well as a slight starchy texture. Unfortunately, the potato starch gives the most amazing result as it acts a lot like all purpose flour. However, the pancakes will still be good….I still ate them, haha with the cornstarch, just wanted you to keep in mind the result of texture will be less than perfect, the taste and flavor is still the same though. I would maybe add just an extra tablespoon of coconut milk for this reason. Please, please come back and leave feedback after you make them to let me know what you think of them! Thank you! 🙂
These look so perfect! They are great. Can’t believe high thick each pancake is. Beautiful!
Thanks Cindy! They are so fluffy and so delicious!
Sorry Brandi, i didn’t get around to post my review yesterday…. my pancakes didn’t turn out as pretty looking as yours (long story ), but i loved them…hubby really enjoyed too…now i have choices in making delicious pancakes without junk ingredients in them…..glad i had some leftovers for this morning….
Wonderful! I’m so glad both you and your husband loved them!! Thank you so much! And as we briefly discussed on facebook, it works better on a frying pan than a griddle, (like I use in the recipe) because it heats up better that way and more uniform. Griddles tend to make things cook slower and less fluffy, which is why I don’t care for them too much. Also, the cookie cutter makes them even more fluffy. However, like you said…what is most important is the taste and you loved them is what matters! Thanks girl!
These look amazing!! What a genius idea using sweet potato to make pancakes.. they look amazing!! I’m tempted to buy a cookie cutter to make these!
Thank you so much Keren! They really are amazingly, delicious! Yes, go get that cookie cutter!! 🙂
These pancakes were the most delicious ones I have ever had — restaurant or homemade! The instructions were easy to follow! I didn’t (or couldn’t find) use a round cookie-cutter (going to get one this weekend, though), but just put 1/4 cup batter on a pre-heated cast-iron flat skillet and cooked for the appropriate time. They came out PERFECT!!! In fact, my husband got ticked when I tried to interrupt his meal by taking a picture of his plate, because he was too busy scarfing them down!
Every recipe I’ve tried of yours is fabulous!
Thanks so much! These will be my “Sunday” breakfast for a long time to come!
Do you think it is possible to make some in advance and freeze them for future use???
Gale-I can’t tell you how happy your review made me! I’m so thrilled they were “life changing” for you too, in that they were the best pancakes you have ever had, just as they were for me! Thank you so much for the review and tagging your photo on Instagram. So glad they still came out perfect without the cookie cutter, but yest GET ONE, because they become magically fluffy and even more yummy and gorgeous! Thanks again and yes, I think freezing them would be totally fine. I don’t think it would dry them out too much. Just reheat or slightly toast them in a toaster oven. I made a batch last night and they are waiting for my breakfast here shortly. 🙂
Good golly Girl!
I don’t think I could get through 1 of those monsters!
Oh, yes you could, they are too good not to, LOL! The best part is 2 is seriously REALLY filling! Shoot even 1, if you are a light eater! 🙂
Holy yum! Those look amazing and oh so beautiful. I’m a huge lover of sweet potatoes and of course, anything with chocolate chips! Ha ha. 😉
Thanks Melanie!! I think you would LOVE these…so amazingly delicious yet so much healthier than most pancakes! 🙂
I will alter this recipe a tiny bit and then hopefully my life with FOREVER BE CHANGED (for the better!!!)
It will, it will, LOL! Thansk Gigi! You could sub with stevia and maybe just add a tad more milk to reach the right batter consistency, since you would eliminate the syrup 🙂
I believe you completely, these look so utterly thick and inviting 😀
Cheers
Choc Chip Uru
They look awesome! Do you think I could use another flour than almond flour? My husband has nut allergy.
Thanks 🙂
Simone-your best bet is going to be to grind some raw, unsalted sunflower kernels up and then measure out 1 1/4 cups of sunflower “flour”. When grinding them up, just grind them into a fine powder, but be careful not to go too long or it’ll make butter. Just beware, it may make the pancakes less fluffy and a little more dense sense sunflower kernels aren’t as light or finely ground as the blanched almond flour….and it will leave a sunflower taste probably. Let me know if you try it!
*Hold the presses* Printed the recipe, probably going to try them. 🙂
Awesome Jesse, let me know when you do!
Yum! Gluten-Free here, might have to try these.
Brandi, no wonder you used all those exclamation marks and proclaimed these to be life changing. I’m blown away! These look insanely fluffy and light and delicious and perfectly crispy and delightfully round. I HATE soggy dense pancakes and for some reason, all the recipes I’ve tried lately have produced pancakes that are. Time to buy me some sweet potatoes and make these beauties! Goooooorgeous photos too, my friend. Your photography just keeps getting better and better (and it’s already amazing!).
Nancy you are the sweetest, thank you so much for the compliments!!! Yep-I hate soggy dense pancakes too…they are just disgusting to me. The potato starch is magical in these….even cornstarch won’t produce the same results as potato starch does! I just couldn’t get over it! I hope you get to try them! xo
Aaaargh! I love your website because we love whole food and minimize gluten and dairy. They look amazing but I am dead allergic to sweet potato and coconut! Aaargh!!!!
Love you anyway.
Lili-awww oh no!! I’ve never heard of a sweet potato allergy before!! That stinks! Are you allergic to all potatoes? Thanks for the support too! 🙂
You and the SWEET POTATOES have been making awesome recipes lately! I wonder what’s going to happen next. These look great!
Haha! I know, right? They are just so darn healthy, delicious and help with sweetness, so less sugar is needed….therefore I can’t help using them. They are a magical ingredient. I have plenty more recipes coming too…. 🙂
I could totally make my way through that beautiful stack of ‘cakes! Sunday is coming up (pancake day here) and I have a sweet potato with your name on it ;-)!
Hahaha I laughed out loud Annie, that was cute and funny!!!
I think these are the neatest pancakes I’ve ever seen! Such a great tip on using the cookie cutter for that lovely perfect circle.
I already wanted to make them before I read the post but now I know that they’re sweet potato & choc chip I want them even more!! Sunday breakfast me thinks 😉
P.S. So pleased I could help you out with an idea and it’s really sweet of you to mention me. xx
Emma, thank YOU for the idea of adding chocolate chips! Seriously, these are mind-blowlingly delicious. I JUST couldn’t get over it and they are not overly sweet at all. The sweet potato makes them just perfect. I hope you try them!!
Thank you for the compliment! The cookie cutter really does give them that perfect wow effect. My hubby was blown away by them and he is not a pancake person, so I knew they were a winner in that case, haha!
These look fantastic! What an awesome recipe!
Thank you so much Vicky! I hope you try them!
i love that all the pancakes are the same size! so fluffy and soft!
Thanks Richa! They are uber soft and light….so opposite of what a typical gluten-free pancake is!
wow, lady. these are perfection.
Awww thanks Caitlin!! 🙂
Thank you for this wonderful pancakes! It was a winner!!! My children and husband loved it. You can’t really taste coconut which is a good thing because my oldest child does not like coconut taste. Pancakes were fluffy and delicious. I made double portion and it was all gone within a few minutes, so I had to make another double portion. I am glad that I bought 2 cans of light coconut cream. Thank you again for sharing this great recipe.
So wonderful to hear Masha! Thank you so much for such wonderful feedback, that makes me so happy to hear! I really appreciate you making these! 🙂
These are amazing! I just happened to have 8 3.5 inch molds I had just bought on Amazon to make Vegetable Stacks. Even though they are smaller than the ones you used, they worked perfectly and allowed me to fit all 8 molds in my electric pan. A double batch made 16 pancakes which we had eaten all of by the end of the day. I made them with and without the chocolate chips and love them without them. Not using the chips really brings out the wonderful taste. I’m making them for dinner tonight! I’ll be sharing these at a Vegan support group we attend.
Thank you so much Bonnie for such kind feedback! I’m so happy you all loved these so much, thank you so much for letting me know!