Vegan Sweet Potato PANCAKES

Sweet potatoes are another beloved Southern staple; therefore, sweet potato pancakes were a given when it came to creating the recipes for this book. Vegan pancakes are one of my favorite things to make for breakfast when I am looking for something comforting and easy to prepare. The sweet potato puree used in this recipe can be stored in the refrigerator for easy additions to other foods, like bread, waffles, tacos, pasta sauce, and burgers

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large bowl, whisk together the flour, baking powder, spices, and salt. Set aside.

Step 2

2. In a medium-size bowl, whisk together the buttermilk, sweet potato puree, and butter until well combined and the mixture thickens. Add the vanilla extract and maple syrup and whisk until just combined.

Step 3

3. Add the wet ingredients to the dry ingredients and stir using a rubber spatula until just combined. Do not overmix.

Step 4

4. Preheat a griddle or a large skillet over medium-high heat, then lightly coat the pan with vegan butter.

Step 5

5. When hot, scoop ½ cup of the batter onto the griddle (or into the skillet). Repeat, making as many pancakes as you can comfortably fit on the griddle (or in the skillet) without crowding them; if using a skillet, I don’t recommend cooking more than two at once.

Step 6

6. Cook the pancakes until the tops begin to bubble, about 2 minutes, then carefully flip the pancakes over. Gently press down on the pancakes to ensure that the centers cook through fully and cook for another 1 to 2 minutes, or until golden brown on the undersides.

Step 7

7. Repeat Steps 5 and 6 with any remaining batter, regreasing the griddle (or skillet) with additional butter after each batch. You should have a total of 6 pancakes.

Step 8

8. To serve, divide the pancakes between two plates. If desired, top with fresh blackberries, chopped pecans, and a light drizzle of maple syrup.