My first ever Vegan Sweet Potato Pancakes.

In Colombia, sweet potato is not very common, but I used to love it since I was a kid. When I went to Florida with my family for the holidays, my grandma used to prepare mashed sweet potatoes with corn and sweet beans, so every time I eat some, my mind goes back to these moments.

Since the “fitness” thing started, sweet potato has gained a reputation, and no wonder why. It’s a sweet and way tastier version of a potato, and it’s high in vitamin B6 (great for the heart) and vitamin C, which protects us from toxins, and is a good source of potassium, great for those who workout. It also has a low glycemic index which prevents blood sugar spikes, and the most important thing in them are that they are SO versatile, you can even make PANCAKES out of them.

Sound good? Lets get to the recipe then.


  • 1/3 cup oat flour
  • 1/2 cup almond milk
  • 1 flax egg (1 tablespoon of flaxseeds soaked in 3 tablespoons of water)
  • 1/2 cup mashed sweet potato (I peeled one, cut it into cubes, baked and then mashed it)
  • Stevia and cinnamon to taste
  • Pinch of salt

In a blender, mix all the ingredients until you get a pancake batter consistency. This will not be your regular pancake batter, it is thicker (and tastier), so if you need to, you can add more milk or water if it’s too dense, until you get the consistency you want.

Cook in a pan, and when holes appear in the surface of he pancakes, flip them and cook on the other side.

My favourite way of serving these (and everything) is with some peanut butter, and agave or the syrup you normally use. Bananas are also a perfect match with these babies.

As a surprise, these vegan pancakes were better than many other healthy versions that I had prepared in the past. You’ll se you won’t miss those eggs at all; this is such a filling and complete way of starting the day, with all the nutrients and minerals to kickstart your body and soul, with a sweet and healthy treat in the morning. Hope you enjoy!




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