Easy sweet potato pancakes

Gorgeous sweet potato pancakes. Tall and flavour-rich! They’re made with sweet potato, self-raising flour, and a special ingredient: oat milk, so they’re dairy-free too!

If you seek out dairy alternatives, or you just regularly enjoy great tasting, healthy drinks when you’re on the go, then you should definitely look out for Planted when you’re next in the supermarket.

It’s currently available in two delicious flavours; Coconut with Cocoa or Oat with Banana, dairy-free and fortified with calcium (for maintenance of normal teeth & bones), vitamin D (for absorption of calcium & phosphorous) and vitamin B₁₂ (for normal function of the immune system). The Coconut with Cocoa variety is also gluten-free!

You can find them in ASDA stores, priced at £2.20 for a 1L carton, and for every carton sold, 2p will go to the Woodland Trust, the UK’s largest woodland conservation charity.

So let’s make some delicious sweet potato pancakes. They’re quick and easy, dairy and egg free, use simple ingredients, and they’re pretty healthy too!

Ingredients

• 500g (1.1 lbs) or 1 large sweet potato, peeled and cut into 2-3cm (1 in) chunks
• 420ml (14.2 fl oz) Planted Oat and Banana Milk
• 225g (7.9 oz) self-raising flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 3 tsp egg replacement powder
• 2 tbsp oil, to fry

Instructions

Place the sweet potato in a pan of cold water, bring to the boil and cook for 10 minutes until tender, then drain, place in a bowl and mash until smooth (or use a hand blender).

Add the Planted oat drink and whisk well.

Add the flour, egg replacement powder, baking powder and bicarbonate of soda and whisk or blend through.

Add a drizzle of oil to a non-stick pan and warm over a medium heat. Add 2-3 dessertspoonfuls and allow to cook for 1 minute, until the underside if golden and bubbles form on the surface. Flip and fry for a further 30 seconds until golden on both sides.

Repeat until all of the pancakes are cooked, layering on a warm plate, or on a baking tray in a very low oven, then serve piled onto each plate. I recommend serving with a drizzle of your favourite syrup and plenty of fresh fruit.

Don’t forget to give Planted a try! You can follow them on Twitter, Instagram and Facebook for more!

Print for later

If you’ve like to print my sweet potato pancakes recipe to try later, just hit PRINT on the recipe card below.

Print Recipe

4.72 from 138 votes

Sweet potato pancakes

Delicious sweet potato pancakes. They’re quick and easy, dairy and egg free, use simple ingredients, and they’re pretty healthy too!

Prep Time5 mins

Cook Time10 mins

0 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Keyword: pancakes, sweet potato

Servings: 4 plates

Calories: 439kcal

Author: Emily Leary

Ingredients

• 500 g (1.1 lb) sweet potato peeled and cut into 2-3cm chunks
• 420 ml (14.2 floz) Planted Oat and Banana Milk
• 225 g (7.9 oz) self-raising flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 3 tsp egg replacement powder
• 2 tbsp oil to fry

Instructions

• Place the sweet potato in a pan of cold water, bring to the boil and cook for 10 minutes until tender.
• Drain, place in a bowl and mash until smooth (or use a hand blender).
• Add the Planted oat drink and whisk well.
• Add the flour, egg replacement powder, baking powder and bicarbonate of soda and whisk or blend through.
• Add a drizzle of oil to a non-stick pan and warm over a medium heat. Add 2-3 dessertspoonfuls and allow to cook for 1 minute, until the underside if golden and bubbles form on the surface. Flip and fry for a further 30 seconds until golden on both sides.
• Repeat until all of the pancakes are cooked, layering on a warm plate, or on a baking tray in a very low oven.
• Serve piled onto each plate. I recommend serving with a drizzle of your favourite syrup and plenty of fresh fruit.

Video

Notes

If you don’t need the recipe to be egg-free:

• Swap 420ml of oat drink and 3 tsp of egg replacer.
• For 300ml of oat drink and 3 medium eggs, beaten.

Nutrition

Calories: 439kcal | Carbohydrates: 77g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 294mg | Potassium: 608mg | Fiber: 6g | Sugar: 14g | Vitamin A: 17976IU | Vitamin C: 3mg | Calcium: 232mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

Delicious! What are your favourite toppings to enjoy with pancakes?

Pin for later

For another great breakfast treat, try this cinnamon French toast recipe next.

This is a commissioned post for Planted

Get Your Kids to Eat Anything

My debut cookbook, Get Your Kids To Eat Anything is available now.

It’s so much more than a cookbook, it’s a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.

Since its release in March 2019 Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.