Sweet Potato Casserole Pancakes
These sweet potato pancakes are a great way to start your fall mornings. They use in-season ingredients and are topped with a decadent vegan marshmallow fluff.
Prep Time20 mins
Cook Time15 mins
Sweet Potato Cook Time55 mins
Servings: 12 pancakes
Calories: 97kcal
Ingredients
Sweet Potato Pancakes
- 1 cup all-purpose flour 4.5 ounces. I used gluten-free flour.
- 1/4 cup chopped pecans Buy pecans in bulk section if available
- 2 Tbsp Fair Trade sugar
- 2 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1 tsp cinnamon
- 1/2 cup cooked, cooled, and smashed sweet potato approximately 1 small sweet potato
- 1 + 1/4 cup almond milk Start with 1 cup and add more little by little if batter needs thinning
- 1 tsp Fair Trade vanilla extract
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- maple syrup for topping
Vegan Marshmallow Fluff
- 1/2 cup liquid from can of chickpeas I suggest unsalted if you can find it, but salted works fine too. Make sure your can is BPA free.
- 1/3 cup maple syrup
- 1/4 tsp lemon juice
- 1/4 tsp Fair Trade vanilla extract
Instructions
- Whisk together flour, pecans, sugar, baking powder, baking soda, salt, and cinnamon in medium bowl
- In large bowl, whisk together mashed sweet potato, almond milk, vanilla, olive oil, and apple cider vinegar until sweet potato is fully mixed in.
- Pour wet ingredients into dry ingredients and stir GENTLY just until dry ingredients are mixed in. Do not overmix! Clumps in the batter are fine. Let mix sit for 10 minutes to activate baking soda.
- While your batter rests, prepare your marshmallow fluff. Combine the marshmallow fluff ingredients in a medium bowl and use a hand or stand mixer to beat for 7-10 minutes. Once semi-stiff peaks begin to form, the fluff is ready.
- Lightly coat griddle or skillet with oil that has high-smoke point (e.g refined Fair Trade coconut oil). Heat to medium heat.
- Scoop pancake batter into skillet in ΒΌ cups. Cook until small bubbles form on the top and begin to pop (approximately 3-5 minutes). Flip and cook on other side another 2-3 minutes.
Notes
These pancakes take a little while longer to cook than regular pancakes due to the sweet potato, and will likely have a little more softness in the middle. You may need to lower the temperature of your skillet to medium-low or even low so the middles can cook through without burning the outside.
Pancakes are best consumed fresh, but will keep in fridge for up to 4 days. Reheat in oven or toaster oven at 350 degrees until warm, approximately 8 minutes, or in microwave.
Leftover marshmallow fluff can be kept in an airtight container in the fridge. It will need to be re-whipped before a second use as the ingredients will separate.
*Nutritional information is a rough estimate for each pancake and does not include toppings of maple syrup or marshmallow fluff