Pancakes! I’ve made you pancakes!
I’m actually kinda shocked this is the first pancake recipe on the blog. I always loved pancake day growing up. We used a mix, there were always chocolate chips involved, and I always got too bored with the flipping thing to actually carry through with the whole pancake-making process.
So that’s why these are small batch pancakes! Small batches = less flipping = perfect for short attention spanned me!
I don’t really advertise that I’m a “small-batch” blogger, but I guess I kinda totally am. Cookie recipes that make less than one dozen. Recipes that yield only five muffins. Dinners fit for two.
But there’s definitely a reason why these sweet potato pancakes are “small-batch” – Mark doesn’t like pancakes.
I KNOW I know. How one can discriminate against any carby breakfast food is beyond me. Eating pancakes is like eating cake for breakfast. Nearly instant cake. And when they’re topped with fruit, whipped cream, and/or maple syrup? Can you think of a better breakfast?!
But gluten free and vegan sweet potato pancakes? Ohh..Mark loved these. I got a, “You know, these are actually OK. Yeah, these are actually pretty good.” Coming from a self-proclaimed pancake hater, I’d call that a huge win.
My limited repertoire of sweet potato recipes here on the blog shocks me. Like, big time. There was a time in college where I’d literally eat one once a day. Slathered in peanut butter. Boy was I a happy camper.
There’s just something completely magical that happens when you stick a sweet potato in the oven. I’ve said it before, and I’ll say it again: roasting is the best way to treat a veggie. But sweet potatoes. Friends, sweet potatoes are the kings, queens, and everything in-betweens of roasted vegetables.
Add a little flour, flaxseed, cinnamon, and a few other ingredients, and you’re well on your way to perfectly puffy sweet potato pancakes! Seriously. These babies are some of the thickest pancakes I ever had. Serious puffage goin’ on here!
Oh, and there’s peanut butter maple syrup involved.
Oh yes. Peanut Butter. Maple Syrup.
Liquid gold, people! Seriously one of the best things I’ve ever put in my mouth. I got the idea from the centers of my homemade Do-si-dos, and I could not be more pleased with the outcome! It’s rich and creamy, yet still sweet and ooey gooey like your typical pancake syrup.
And the great thing about this peanut butter maple syrup is that it’s completely scalable. So whether you like a little bit of syrup with your pancakes…
OR a little bit of pancakes with your syrup….
You really can’t go wrong. But you’re definitely going less wrong in way numero dos ;)
PrintSweet Potato Pancakes with Peanut Butter Maple Syrup
- Yield: 4-5 pancakes
Ingredients
- FOR THE PANCAKES:
- 1/2 cup Namaste Gluten Free Organic Perfect Blend Flour (or your favorite cup-for-cup GF flour)
- 1/2 Tbsp. ground flax
- 1 tsp. baking powder
- 1 tsp. cinnamon
- pinch salt
- 1 Tbsp. maple syrup
- splash pure vanilla extract
- 2 Tbsp. roasted and mashed sweet potato (use leftovers or freshly roasted!)
- 1/2 cup+ unsweetened almond milk
- 1 Tbsp. oil, plus more if needed (I used avocado oil; coconut, olive, etc. will all work)
- fruit and/or whipped cream for topping, optional
- FOR THE PEANUT BUTTER MAPLE SYRUP:
- 1 Tbsp. peanut butter
- 1 Tbsp. maple syrup
- unsweetened almond milk to thin
Instructions
- Make the pancakes: In a medium bowl, sift flour, flax, baking powder, cinnamon and salt.
- In a small bowl, mix maple syrup, vanilla, sweet potato, and almond milk. Whisk well to combine.
- Add wet to dry ingredients and mix until combined. The mixture will be lumpy – that’s OK! Add more almond milk to thin the mixture out if needed (I needed a couple Tbsp. worth).
- Heat a skillet over medium-medium low with oil. Measure out 1/4-cup scoops of batter and place the batter in the skillet. Allow to cook on one side, then flip when it’s golden brown. Continue to cook until the other side is golden brown and the center is cooked through.
- Make the peanut butter maple syrup: Melt peanut butter in the microwave in a small bowl. Add maple syrup and mix to combine. Add enough almond milk to make the syrup pourable, then mix to combine. Easily doubled, tripled, etc.
This recipe was slightly adapted from MOMables.
But wait! I posted this recipe in collaboration with three of my very favorite blogging friends to bring you some delicious [& vegan] spring-inspired recipes that I think you’re going to love!
Roasted Beet & Potato Arugula Salad with Lemon Vinaigrette from Pumpkin and Peanut Butter
Chunky Roasted Pineapple Guacamole from The Foodwright
Vegan Leek Pea Risotto from Nourished the Blog
Enjoy, friends! Spring has sprung!
A special thank you goes to Costco for supplying me with some of their super high-quality products that I love for this recipe! I used their Namaste Gluten Free Flour, their Kirkland Vanilla Extract, and their Avocado Oil in these Sweet Potato Pancakes today. All opinions are my own.
Um okay, HELLO gorgeous!! Sweet potato anything is my favorite, but these pancakes though….YES Alexa! Can you come to Philly so we can go to brunch and eat all the pancakes?! Okay thanks bye. ;)
I totally agree, Marina! Sweet potatoes are life :) I wish we were closer – brunch with friends sounds like so much fun!
Those are quite possibly the fluffiest pancakes going! They look amazing and they have this weekend written all over them! Love that sweet potato – maple – PB combo!
Thanks, Rebecca! That combo is seriously something special!
Ummmm Mark doesn’t like pancakes WHAAAT?! Crazy. Also – peanut butter maple syrup is GENIUS.
hahaha I know! I don’t get it ;) and it’s so good!! I hope you have the chance to try it, Lucia!
These look so delicious and healthy! I just roasted up a bunch of sweet potatoes and yams…perfect!
SO perfect! I hope you give these a try, Diana!
You had me at peanut butter maple syrup!! I’m not usually a syrup fan, but this… this I could get into! Can’t wait to try girl!
Oh this syrup is crazy good. I think you’ll love it, Liz!
These look so thick and delicious!! I LOVE using peanut butter and maple syrup which I started doing to give some staying power to eating pancakes (and less of a sugar jolt and crash).
PS don’t you love it when someone says “these are ACTUALLY good.” LOL
hahaha FOR REAL. Mark says that a lot, which I guess is good? I don’t know…the jury is still out on that one. haha I’ve been hitting the maple syrup-peanut butter combo hard lately!
YAY! How did you know that I have sweet potatoes? That is providential. Maybe I can make these tomorrow. Could I use Bob’s Red Mill flour instead of Namaste?
:) I hope you can give these a try! I’m sure Bob’s flour will work beautifully!
These look AMAZING oh my goodness! Never would I have ever thought that sweet potatoes and pancakes could go together in a sentence, but I’m sold! Can’t wait to try these!
Thanks, Britney! Let me know if you try them out!
I am pretty sure I would put that peanut butter maple syrup on everything — it sounds delicious & so does the looks of those pancakes! Thinking this would make for a great breakfast tomorrow ;)
Ohh for sure. I put it on everything and anything I can possibly think of ;)
I’m kind of a small batch blogger too! Except for dinners, but a lot of my ‘treat’ recipes are for one or two. But DAAAAAANG I want these pancakes! I am home visiting my mom and I might have to con her to make me these!
Yes! Small-batch sweets are the best <3 I hope you and your mom get to try these pancakes soon!
Ok.. who doesn’t like pancakes?!! That’s craziness! But i guess it just means more for you :) need to try this peanut butter maple syrup.. I feel like I’d put that on everything!
haha I KNOW!! He’s a man of mystery ;)
OMG How could he NOT like pancakes??!?!?! I’m the pancake queen, so I’m slightly disappointed! Maybe this small batch of deliciousness will convert him into a pancake lover ??? Fingers crossed, because these look on incredible!
haha thank you so much, Natalie!
These look delicious! We always made pancakes on Sunday nights at our house growing up and they were so good! I love that these have sweet potato and are gluten free. And that syrup? To die for.
Oh I loved pancake day growing up! It’s awesome that it’s a tradition in so many households!
GAH that sauce!!! I die. I am a literal pancake addict (actually obsessed) so someone not liking pancakes boggles my mind, but I’m glad Mark liked these! Sweet potato lover right here too, so I’m really digging these hardcore.
The sauce is the best part! So so yum.
These look so delicious! An awesome first pancake post for sure. :) And I love the sauce. Peanut butter + maple syrup together is pretty much the best thing EVER. :D
Thank you so much, Erin! That syrup is EVERYTHING – so so yummy!
Can these be frozen and reheated?!? I love me some make-ahead meals!!
Good question! I’ve never tried, but I’d think so! They might be a little too moist in the middle if you try it, but if you do, let me know how it goes!
Greetings to you! I will make this as soon as I finish the spelt pancakes I just made. I followed the recipe on Bob’s spelt flour, only I use 1 cup each of spelt ad fresh ground buckwheat groat flour and I used 1 Tbsp baking powder instead of the 2 tsp called for and it seemed to lighten then up. Thank you so much for this recipe.