Breakfast
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Vegan
Ingredients 0/10
Why This Recipe Is So Enjoyable
These pancakes are a delicious way to start your day with a boost of nutrients. The natural sweetness of the sweet potatoes adds moisture and flavor, making each bite soft and satisfying. They are a great twist on a classic breakfast favorite that feels both comforting and wholesome.
Kitchen Advice
- Use well-cooked and mashed sweet potatoes for the best texture.
- Preheat the pan properly to ensure even cooking and prevent sticking.
- Flip the pancakes gently when bubbles form on the surface and the edges look set.
- Preheat the pan properly to ensure even cooking and prevent sticking.
- Flip the pancakes gently when bubbles form on the surface and the edges look set.
Step 1
In a big bowl, combine the baking mix, brown sugar, and pumpkin pie spice. In another bowl, whisk together the milk, mashed sweet potatoes, white vinegar, and 2 tablespoons of vegetable oil until smooth. Slowly add the wet ingredients to the dry, mixing just until everything comes together into a batter.
Step 2
Heat a large skillet over medium heat and drizzle in just enough oil to lightly coat the surface. Once the oil is hot, pour about 1/4 cup of batter onto the skillet for each pancake, being careful not to crowd them.
Step 3
Cook the pancakes for about 3 to 5 minutes on each side, until they’re golden brown and cooked through. Keep going until you’ve used up all the batter, adding a little more oil to the skillet if needed. Serve warm and enjoy!
Serving Ideas
Serve warm with a drizzle of maple syrup or honey. Fresh fruit like berries or sliced bananas pairs wonderfully. For a little extra crunch, sprinkle chopped nuts or granola on top.
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat, warm them gently in a toaster or microwave. You can also freeze them by separating with parchment paper and thawing before use.
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