Daily Vegan Lunch for 25 April, 2013: Sweet Potato Pancakes

vegan sweet potato pancakes

3 words: pumpkin pie pancakes!


1.5 cups sifted all-purpose flour
3.5 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 1/4 cups mashed cooked sweet potatoes

2 cups plant milk like soy, almond, or hemp or just water
1 tablespoon oil


2 tablespoons ground flaxseed (flaxseed meal)
6 tablespoons water

Oil for frying


Make flaxseed egg by combining 6 tablespoons water and 2 tablespoons flaxseed in a food processor or whip it by hand, set aside. The mixture will thicken over a period of 20 minutes. Mix flour, baking powder, and spices in a large bowl. Add soy or other plant milk, oil, mashed cooked sweet potatoes, and flax seed egg and mix well.

Heat a griddle or large flat pan on the stove to medium heat. Lightly coat with oil using a spray or by wiping the griddle before hand with a paper towel dipped in oil. Drop batter by large spoonfuls onto an oiled griddle or waffle-maker. Allow to cook until lots of bubbles appear. The edges will lift easily to reveal browned pancake underneath. Flip them and brown on the other side.

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