Vegan Sweet Potato Pancakes
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Makes 12 small pancakes
Ingredients
4 small sweet potatoes (or 2 large)
1 small onion
¼ cup flour (see note below)
½ teaspoon sea salt
coconut oil (to cook)
Instructions
- Preheat a heavy pan (I used cast iron) on the stove on medium
- If you have a food processor, use the shredding attachment to shred the sweet potatoes and onions (If you do not, shred on a box grater)
- Add the shredded potato and onion to a medium bowl
- Add the flour and sea salt and toss to combine
- Like you would to make meatballs, take some of the shredded mixture into your hand and create a ball about the size of a golf ball, repeat with all the mixture (you should get about 12)
- Add your oil and half your sweet potato balls to the pan (depending on your pan size, just don’t over crowd)
- Press the ball down with a spatula, spoon, or carefully with your hand
- Cook until the pancake browns and easily removes from the pan (about 5 minutes)
- Flip and cook on the other side (about 5 minutes)
- Remove the potato pancakes from the pan and place them on paper towel to catch the excess oil
- Repeat until all the pancakes are cooked
Eat up and enjoy!!
Notes: Spelt flour was used by the recipe developer. You can easily sub for whole wheat or all purpose flour. Spelt flour is not gluten free, so if you are gluten intolerant, you may want to consider another option. I have not tested any other flours but would think millet flour would be a good alternative.
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Category: Entrees
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