Fluffy Vegan Sweet Potato Pancakes

Ingredients

• 1 large sweet potato (approx. 250 g), baked and cooled
• 180 g oat flour (certified gluten-free if necessary)
• 160 ml unsweetened plant-based milk (e.g., almond, soy, or oat)
• 90 ml sparkling water
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tbsp almond butter
• 1 tbsp maple syrup, plus more for serving
• 1 tsp coconut oil or vegan butter, for cooking

Instructions

1. 1

   Scoop the flesh from the baked sweet potato into a large bowl. Mash thoroughly with a fork until smooth.

2. 2

   Add the plant-based milk, sparkling water, almond butter, and maple syrup to the mashed sweet potato. Whisk until well combined.

3. 3

   In a separate medium bowl, stir together the oat flour, baking powder, and ground cinnamon.

4. 4

   Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay.

5. 5

   Heat a non-stick pan or griddle over medium heat and add a little coconut oil or vegan butter. Once hot, pour about 1/4 cup (60 ml) of batter per pancake onto the pan. Cook 2-3 pancakes at a time, depending on the size of your pan.

6. 6

   Cook for 2-3 minutes on the first side, until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes on the other side, until golden brown.

7. 7

   Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter.

8. 8

   Serve the pancakes warm, stacked high with your favorite toppings like fresh berries, a dollop of peanut butter, a drizzle of maple syrup, or chopped nuts.