Gluten free/Vegan Sweet Potato Pancakes. Feel free to stack these sweet potato pancakes as high as you like, because they're both gluten and oil free 😉 Top them with all of your favorite fixings, too! Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos! Home » Recipes » Gluten Free Sweet Potato Pancakes.

These Vegan Potato Pancakes are perfect for a savory Breakfast or Dinner! They're perfect with some Cashew "Sour Cream" and a sprinkle of Green Onion. Potato Pancakes always remind me of vacations. You can cook Gluten free/Vegan Sweet Potato Pancakes using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Gluten free/Vegan Sweet Potato Pancakes

You need 1/3 cup of almond milk.
You need 2 tsp of lemon juice.
You need 2 tbsp of egg replacer (I use 11/2tbl water and 1/2tbl ground flax).
You need 1/4 cup of water.
You need 1/2 tsp of olive or coconut oil.
It's 1 tbsp of agave nectar (maple syrup if not vegan).
It's 1/2 cup of sweet potatoes- mashed or pureed.
You need 1 tsp of baking powder.
Prepare 1/2 tsp of nutritional yeast or baking soda.
Prepare 1/2 tsp of cinnamon.
It's 1 cup of gluten free flour.
You need 1/2 cup of gluten free oats.
Prepare of Brands used.
Prepare 1 of "Bob's red mill all-purpose flour" contains potato starch, garbanzo bean, white sorghum, and fava bean flour.
You need 1 of "Bob's red mill old fashioned rolled oats".

As a child, we only ate them while visiting family up North in Massachusetts. Healthy pancakes are a must in my kitchen. Breakfast is one of my favorite times of the day and nothing beats pancakes. Small problem, if you are gluten-free, paleo, or following a clean eating diet pancakes can feel out of reach.

Gluten free/Vegan Sweet Potato Pancakes step by step

In a large bowl combine 1c milk and lemon juice. Add oats. Let stand for 10 minutes to soften.
if using flax as egg replacer, combine and let stand 5 minutes to achieve egg like texture..
Whisk together egg replacer, oil, agave nectar (maple syrup), remaining 1/3c milk, and mashed sweet potatoes. Add to oat mixture..
In small bowl combine flour, baking powder, yeast (baking soda), and cinnamon..
Lightly oil medium pan and preheat to medium heat. Pour desired sized pancakes. When bubbly and sides firm flip ave cook until golden brown.
Top with desired dressing! syrup, pecans, etc..

Stacks on stacks of orange breakfast gems. These gluten free sweet potato pancakes are really all that you're gonna need in life to be happy about putting things in your mouth. Well these are maybe some whole wheat healthy pumpkin pancakes depending on if you're feeling like a tater or like some pumpkin spice. Remember these vegan sweet potato pancakes do require more time to cook than regular pancakes - the fact that they don't contain eggs means the moisture (in this case: coconut milk) needs additional time to burn off so to speak so that the center is cooked through. Once thickened, add the Flax Egg to a large bowl, along with the Brown Rice Flour and ½ cup of Non-Dairy Milk, Rosemary, Thyme, and Salt.