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  • Adrianne Grayson

Vegan Sweet Potato Banana Walnut Pancakes

These. Were. Everything! The sweet potatoes made the pancakes filling and the baking powder made them fluffy. It was a light treat for breakfast and the kids devoured them, including my 6 month old, who WILL NOT eat baby food. (Anyone ever had a baby like this?)



So the road to these sweet potato pancakes of deliciousness started with a night of snacks for the mister. We had stuffed sweet potatoes for dinner on Sunday night and Stetson, the hubby, decided to snack instead lol. So we had a few potatoes leftover in the fridge Since I've crossed over to 31 years of age, I despise the leftovers. There is a part of me that doesn't want to waste food but my biggest issue is that this food stays in the fridge and then becomes disgusting waste of which I have to dispose. YUCK! That is the worst! So to avoid that from occurring again, I "Pinterested" a quick and yummy recipe for sweet potato flapjacks.


I found the recipe by Cozy Peach Kitchen and decided to up the savoriness with the best toppings; bananas, cinnamon, walnuts and maple syrup.


So what are we waiting for? Let's get to the recipe.


Sweet Potato Pancakes in the making in Grayson Land

I N G R E D I E N T S

Yield 6-8 Pancakes (depending on size preference)

Wet Ingredients

  1. 1/2 cup cooked sweet potato

  2. 1 1/4 cup non-dairy milk

  3. 1/2 teaspoon vanilla extract

  4. 2 TBSP apple cider vinegar

  5. 2 TBSP canola oil


Dry Ingredients

  1. 1 tsp cinnamon

  2. 1/4 tsp nutmeg

  3. 1/8 tsp salt

I N S T R U C T I O N S

  1. Put the wet ingredients in a medium sized bowl and mix well

  2. Put the dry ingredients in a large sized bowl and mix well

  3. Create a well and pour the wet ingredients in the dry ingredients

  4. Fold the wet ingredients into the dry. (No need to mix until smooth, a little lumps makes great pancakes.)

  5. Use a spoon and pour the pancake batter into a greased frying pan with a bit of canola oil (I shaped them while in the pan because they are a bit thicker than normal pancakes.)

  6. Cook for a few minutes on each side on medium heat so that the outside is crispy and the inside is done. If you cook it too high it will not be done in the middle.

  7. Top with bananas, walnuts or pecans, a dash of cinnamon and maple syrup. (Don't skip the toppings! It's part of what makes these so delicious!)

  8. Enjoy!



These were a hit so much so that the kids asked for more even though I know they were full because I gave them such a big pancake each.

Let me know if you try them and tag me on Instagram! @adriannelanice


Until next time,

Adrianne

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