Sweet Potato Pancakes No Eggs No Dairy

I love making breakfast recipes with sweet potato. It’s a great ingredient full of nutrients and I’ve used it for Sweet Potato Chocolate Muffins, Sweet Potato Cinnamon Rolls, and Sweet Potato Brownies. It’s a fantastic way of injecting antioxidants in your everyday food.

Ingredients and Substitutions

You only need a handful of basic ingredients for these pancakes.

Sweet Potato Puree – Sweet potatoes are fantastic ingredients that bring moisture, natural sweetness, and nutrients. It’s the key ingredient for soft and moist pancakes. Only orange sweet potato puree works well. If you prefer using pumpkin, try my Pumpkin Pancakes. Purple or white sweet potatoes have more starch and make the batter ultra dense and hard. Light Olive Oil – Olive oil provides fat for a soft texture and helps with cooking. Replace it with avocado oil, melted coconut oil, or any neutral-flavored oil. Maple Syrup – This sweetens the batter naturally. Alternatives include agave syrup, coconut nectar, or even a pinch of coconut sugar. Unsweetened Almond Milk – Almond milk acts as the liquid base. To avoid gummy pancakes, use a low-fat milk. If your milk has more fat (like soy milk), dilute it with some water. Vanilla Extract – Vanilla boost the flavors with a warm, sweet aroma. Optional but highly recommended. All-Purpose Flour – Flour provides structure. You can swap half of it with oat flour for a healthier option, but avoid gluten-free blends as they make the pancakes gummy. Baking Powder – To make the pancakes rise a bit, making them light and fluffy. Cinnamon – It adds warm, spiced notes that pair beautifully with sweet potato.