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Vegan Sweet Potato Pancakes with Crushed Nuts & Maple Syrup

The Balanced Kitchen
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4


  • 200 g sweet potato
  • 200 mls plantbased milk
  • 200 g wholemeal spelt flour
  • 2 tbsp granulated sweetner I used xylitol
  • 2 tsp ground cinnamon
  • 2 cups chopped mixed nuts for serving
  • 4 tbsp pure Maple syrup for serving
  • 1 tbsp coconut oil for frying


  • Peel and dice the sweet potato and place in a steamer for 10 mins until soft.
  • Place the sweet potato in a bowl and mash until smooth.
  • Add the milk, flour, sweetener and cinnamon and mix until fully combined.
  • Place a small amount of oil in a frying pan and turn up the heat.
  • When the oil is hot, turn down the heat and place a ladle of the batter into the pan.
  • Cook for a few mins until starting to brown on the underside.
  • Flip the pancake over and cook for a further minute.
  • Place the cooked pancake on a baking tray and keep warm in the oven (50 degrees) while you continue cooking the remaining pancakes until all the mixture is used.
  • Divide the pancakes between 4 plates and top with the chopped nuts and maple syrup.
  • Serve immediately.
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