Name: Sweet Potato Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 500 g sweet potato (peeled and cut into 2-3cm chunks); 420 ml Planted Oat and Banana Milk; 225 g self-raising white flour (self rising flour); 1/2 tsp baking powder; 1/2 tsp bicarbonate of soda (baking soda); 3 tsp egg replacement powder; 2 tbsp vegetable oil (canola oil) (to fry)

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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!

Sweet potato pancakes served with fresh fruit, made with Planted oat drink with banana

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!

Stack of sweet potato pancakes topped with cut strawberries

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 white flour (self rising flour)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
3 tsp egg replacement powder
2 tbsp vegetable oil (canola oil) to fry

Equipment

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.

Mashed sweet potato with Planted oat and banana drink in a bowl

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

Adding the dry ingredients to the pancake mix

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.

A stack of sweet potato pancakes served with strawberries, kiwi and blueberries

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

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

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4.8 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

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Servings: 4 plates

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 white flour (self rising flour)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
3 tsp egg replacement powder
2 tbsp vegetable oil (canola 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

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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

This is a commissioned post for Planted