Make a delicious vegan breakfast: Sweet potato pancakes, eggplant 'bacon'
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I love this recipe because they are fluffy, moist, and so tasty. Plus the make the whole house smell so nice and heavenly.
Technique tip: Ground flax seeds mixed with water are a great replacement for an egg in pancakes or baking. You can easily grind the flax seeds in a coffee grinder.
Swap option: If you don't have ground flax seed, use ground chia seeds.
Ingredients
-
- 2 tablespoons ground flaxseed meal
- 1½ cups spelt flour
- 1/3 cup light brown sugar or coconut sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1½ cups plain unsweetened soy milk or other non-dairy milk
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon pure vanilla extract
- 1/4 cup plus 2 tablespoons mashed sweet potato (from about 1/2 baked medium sweet potato)
- 2 tablespoons vegan butter or coconut oil, plus more for frying
- Maple syrup, to serve
Preparation
1. In a large bowl, stir together the flaxseed meal and 1/4 cup water. Set it aside to thicken for at least 3 minutes.
2. Meanwhile, in another large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, salt, and nutmeg.
3. Add the soy milk, vinegar, vanilla, sweet potato and vegan butter to the bowl with the flaxseed meal mixture and whisk well to combine. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not over mix.
4. In a large skillet, melt 1 to 2 tablespoons vegan butter over medium heat. Ladle some batter (about 1/2 cup) onto the skillet and fill the skillet with as many pancakes as you can comfortably fit. Cook on medium-low heat for about 3 minutes. When the center of the pancakes starts to bubble, flip and cook for another 3 minutes. Place the cooked pancakes on a clean plate, which you can keep warm in the oven at its lowest setting. Repeat with the remaining batter.
5. To serve, top the pancakes with maple syrup.
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