Vegan Sweet Potato Pancakes

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x


Once you make these vegan sweet potato pancakes, you’ll never go back to the traditional pancakes. This recipe can be turned into a savoury dish too. Enjoy!



  • 500ml (2 cups) almond milk
  • 125ml (½ cup) cooked sweet potato mash
  • 375ml (1½ cup) flour
  • 5ml (1 tsp) baking powder
  • 2.5ml (½ tsp) vanilla essence


  1. Place all the ingredients in Zyliss Smooth Blend Mixer and Dispenser and continue mixing until the batter is smooth.
  2. Heat a frying pan and wipe with (vegetable) oiled kitchen paper.
  3. Pour one portion of pancake batter in the pan and swirl it around the pan to form an even layer.
  4. After about 30 seconds, flip the pancake around.
  5. Give the other side another 30 seconds to cook before lifting it out of the pan and setting it aside.
  6. Continue the process until all the batter is used up.
  7. Serve warm with your favourite sweet or savoury toppings or store in the fridge for up to 2 days.


  • You can make standard crepes with this recipe or play with sizes and make a small American-style pancake stack.
  • You can substitute almond milk with coconut milk.
  • In this recipe I served the pancake with cinnamon sugar, fresh orange slices, pecans, syrup and vegan ice cream.
  • Any type of sweet potato will work in this recipe.
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 373
  • Sugar: 6.2 g
  • Sodium: 14 mg
  • Fat: 21.5 g
  • Saturated Fat: 18.5 g
  • Carbohydrates: 41.2 g
  • Fiber: 4.1 g
  • Protein: 6.4 g