This recipe comes to you by way of a weekend that’s cloudier than it should’ve been. Here in Portland we were supposed to have sunshine all weekend and instead we have been CALLOUSLY ROBBED OF JOY.
Anyhoo, what to do when you wake up on a cloudy Saturday? Make some delicious sweet potato pancakes. The most important element of this recipe is patience. Giving the apple cider vinegar and soy milk a moment to react guarantees a rich, fluffy, moist pancake. Rushing the recipe or throwing everything together in a bowl makes a flat, sticky hockey puck (learned that one the hard way).
On the left, we have Jeffy’s amazing photo of their pancakes topped with apple butter and pumpkin seeds. On the right, I went with the classic maple syrup and Myoko’s cultured vegan butter. These pancakes end up a rich stack of yummy, filling goodness, flooding your Saturday morning kitchen with the pleasant aromas of Fall. I hope you enjoy them!
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Makes 5 pancakes
- 1 cup raw sweet potato, shredded or diced small
- 1 cup soy milk (plain or vanilla)
- 1 tbsp apple cider vinegar
- 1 cup flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Oil for cooking
- First we want to get our sweet potato nice and smushy. Heat a cup or so of water in a saucepan over medium-high heat. Add the sweet potato and cover, stirring occasionally, until sweet potato is soft, about 7 minutes. You can also do this in a steamer basket over the water, unless you can’t find yours because you’re too hungover (hi).
- While the sweet potato cooks, get out two mixing bowls, one for your wet ingredients and one for your dry. In your wet ingredients bowl, add the soy milk and apple cider vinegar, and stir to combine. Let sit for a minute or two to react into a nice buttermilk.
- In your dry ingredients bowl, combine flour, baking powder, sugar, salt, and pumpkin pie spice, whisking together until thoroughly mixed. Set aside.
- Once your sweet potato is all cooked, drain and rinse under cold water. Smash with a fork or blend in a blender until lightly pureed. When I’m using shreds, I like to leave a little texture to give the pancakes some tooth, but you do you.
- Add the sweet potato to the dry ingredients bowl and mix until it forms a loose, clumpy dough. Add the vanilla extract to the wet ingredients, give one last thorough mix, and pour into the dry.
- Very lightly mix everything together with a spatula or wooden spoon until just combined, careful not to over-mix. This will give your pancakes a moist and fluffy texture.
- Let the batter rest while you preheat your skillet or griddle. I personally cook these on medium heat on a stovetop one at a time, using a third of a cup of batter for each pancake. These can get sticky pretty easily, so I make sure to re-oil the pan between each pancake so they don’t cling. I put them between two dinner plates on the counter to keep them warm until everything is done.
- Serve with syrup and vegan butter, or apple butter and pepitas like my partner and I did, shown above. These would also be great with toasted or candied pecans or walnuts, apple slices, or apple sauce. The sky’s the limit!