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Close-up of fluffy vegan sweet potato pancakes topped with banana slices and drizzled with maple syrup.

Easy Vegan Sweet Potato Pancakes (Dairy-Free Breakfast)

Fluffy vegan sweet potato pancakes made without eggs or dairy. Mash sweet potato, mix with oat milk, flax egg, and simple pantry staples, then cook until golden. Ready fast, freezer-friendly, and perfect for 4 people with maple syrup and fruit on top.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: American-Inspired
Calories: 240
Ingredients Method

Ingredients
  

  • 1 ½ cups mashed sweet potato about 2 medium sweet potatoes, cooked and mashed
  • 1 ½ cups all-purpose flour or whole-wheat for a hearty flavor
  • 1 ½ cups oat milk or almond milk
  • 2 tbsp flaxseed meal + 6 tbsp water flax egg
  • 2 tbsp maple syrup
  • 2 tbsp melted coconut oil or neutral oil
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 1 tsp vanilla extract

Method
 

  1. Make the flax eggs: In a small bowl, mix flaxseed meal with water. Let sit for 5–10 minutes to thicken.
  2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Combine wet ingredients: In another bowl, whisk mashed sweet potato, plant milk, flax eggs, vanilla, maple syrup, and melted coconut oil until smooth.
  4. Combine wet and dry: Pour wet mix into dry. Stir gently until just combined. Don’t overmix — a few small lumps are fine.
  5. Cook the pancakes: 1- Heat a nonstick skillet or griddle over medium heat and lightly grease it. 2- Pour about ¼ cup of batter per pancake. 3- Cook until bubbles form on top and edges start to dry (2–3 minutes). 4- Flip and cook 1–2 minutes more until golden brown.
  6. Serve warm: Stack the pancakes and top with banana slices, blueberries, vegan butter, and a drizzle of maple syrup.