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    Home > Vegan Breakfast Recipes

    Vegan Orange Sweet Potato Pancakes

    Posted: Feb 22, 2015 ยท Updated: Aug 17, 2021

    Jump to Recipe Pin Recipe
    Sweet potatoes and oranges add sunny, delicious and healthy flavor into these vegan orange sweet potato pancakes. They are also wholegrain.
    Orange Sweet Potato Pancakes in a stack on a white plate.

    It's Sunday morning, you're snowed in (still!), you couldn't go for that morning jog, and you are desperately in need of some my-body-is-a-temple food. Except you want it to be really decadent because it's your day off, for heaven's sake, and you need some pampering before you are driven to something desperate by all that snow piling up outside. Something that'll shine up from your plate like that elusive ray of sunshine. Something...like these vegan Orange Sweet Potato Wholegrain Pancakes.

    Making healthy pancakes of all flavors is a bit of an obsession with me, not least because I live with people who are obsessed with pancakes. Desi could eat them all day, and even Jay - finicky Jay - has taken to pancakes so much that he starts begging from them right from Friday night.

    Sweet Potato Pancakes stacked on a white plate with maple syrup.

    For these pancakes, I combined two sunny flavors that go together beautifully: oranges and sweet potatoes. They add just that little hint of flavor and sweetness without being overpowering. And they make the pancakes really pretty too, with that sunny, golden color.

    As always, I make my pancakes wholegrain by using whole wheat pastry flour. You can easily try this with a combination of regular whole wheat flour and all purpose flour, in equal proportions to substitute the pastry flour, or you could even make these with my gluten-free pancake mix, if you swing that way.

    And then, all you have to do is gorge on them. Happy Sunday, all!

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    Vegan Orange Sweet Potato Pancakes

    Orange Sweet Potato Pancakes stacked on a white plate.
    Orange Sweet Potato Pancakes

    Vegan Orange Sweet Potato Wholegrain Pancakes

    Sweet potatoes and oranges add sunny, delicious and healthy flavor into these vegan orange sweet potato pancakes. They are also wholegrain.
    5 from 5 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Breakfast
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Vegan Orange Sweet Potato Pancakes
    Prep Time: 20 mins
    Cook Time: 20 mins
    Total Time: 40 mins
    Servings: 4 servings of 2 pancakes each
    Calories: 240kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 ยฝ cups whole wheat pastry flour
    • 1 ยฝ teaspoon baking powder
    • ยฝ teaspoon baking soda
    • ยผ teaspoon salt
    • 1 tablespoon flaxmeal
    • 1 medium sweet potato cooked in the microwave or roasted in an oven until cooked through. To microwave, pierce with a knife in several places, wrap in a paper towel and microwave first for five minutes and then for three, or until a knife pierced in the center goes cleanly through.
    • ยฝ cup applesauce
    • 1 ยฝ cups non-dairy milk
    • ยฝ cup orange juice
    Prevent your screen from going dark

    Instructions

    • Mix together the flour, baking soda, baking powder, salt and flaxmeal in a large bowl.
    • Blend the sweet potato, orange juice, applesauce and non-dairy milk in a food processor or blender until you have a smooth mixture.
    • Add the wet mixture to the dry ingredients, whisking or mixing with a spatula until everything is just combined. Do not overmix.
    • Heat a griddle and spray on some oil. Pour about ยผ cup of batter in the center and cook until the sides start to dry and bubbles appear on top. Work on medium heat and keep a close eye because the sugar in the sweet potatoes and orange juice can cause the pancakes to brown quickly.
    • Flip the pancake and continue to cook until the other side is golden-brown.
    • Serve hot with any syrup of your choice.

    Recipe notes

    Nutrition information is for 2 pancakes each.

    Nutrition

    Calories: 240kcal | Protein: 6.1g | Fiber: 6.8g
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Lindsay

      January 17, 2018 at 6:04 am

      This looks delicious! I wonder what would happen if I used coconut flour? What do you think?

      Reply
      • Martha Romrell

        October 24, 2019 at 8:19 pm

        Lindsay,
        Don't do it! I used coconut flour because I am new at this vegan thing and it absorbs the liquids so they were really thick and crumbly! I later learned after going online that when using coconut flour only use a few tablespoons at a time until you get the right consistency. I could only taste the coconut and orange juice in these, but maybe if you use less flour then it won't be so overpowering!

        Reply
      • Vaishali

        February 21, 2021 at 6:34 pm

        You could try adapting these banana coconut flour pancakes: instead of the bananas, use a cooked, mashed sweet potato. https://holycowvegan.net/vegan-gluten-free-coconut-flour-pancakes/

        Reply
    2. Anonymous

      October 16, 2015 at 5:11 pm

      mine were mushy inside . What did I do wrong?

      Reply
      • Vaishali Honawar

        October 16, 2015 at 5:24 pm

        You need to give the pancakes enough time to cook on each side. Wait for the bubbles to appear at the center before flipping.

        Reply
    3. Fareeda

      June 07, 2015 at 4:00 pm

      I made these pancakes again today. I made a small change. Since I like the golden color of the pancakes, I used 1/2 cup milk and 1-1/2 cups orange juice (I reversed the quantities)..

      My sweet potato gave me only 1/2 cup, so I boiled and mashed a carrot to make one cup.

      These are the ultimate pancakes ...golden and absolutely delicious. Thanks Vaishali

      Reply
      • Vaishali Honawar

        June 08, 2015 at 7:41 pm

        Fareeda, what a great idea, and so glad you like the pancakes recipe. Thanks for letting me know!

        Reply
    4. The Vegan Junction

      March 18, 2015 at 9:13 pm

      Sweet potato AND apples sauce, mmm. Sounds good!

      Reply
    5. Fareeda

      March 01, 2015 at 9:55 am

      5 stars
      I Just made these pancakes for breakfast. They are absolutely delicious. We topped them with sliced strawberries and thin slivers of avocado, then sprinkled on some hemp hearts and cinnamon.

      Thanks for the recipe.

      Reply
      • Vaishali Honawar

        March 01, 2015 at 6:29 pm

        Hi Fareeda, so glad you liked them! Your toppings sound scrumptious. Thanks for sharing!

        Reply
      • The Vegan Junction

        March 18, 2015 at 9:14 pm

        I like the idea of strawberries on top. That'd just be the crowning touch. ๐Ÿ˜‰

        Reply
    6. Krithika

      February 25, 2015 at 4:02 pm

      What would be the best way to split this across meals? Would I be able to store the remaining batter or is it better to make them all and freeze the extras?

      Reply
      • Vaishali Honawar

        February 25, 2015 at 4:11 pm

        Hi Krithika, it's best to make them and freeze. They also last in the refrigerator 2-3 days. Leaving the batter is not advised because the leavening agents (baking soda and powder) lose their effectiveness over time.

        Reply
    7. Rachel @ Breast Cancer Maven

      February 25, 2015 at 11:01 am

      I cannot get enough sweet potatoes. I love that you added the OJ in this recipe for a little bit of extra sweetness!

      Reply
      • Vaishali Honawar

        February 25, 2015 at 2:07 pm

        Thanks, Rachel, the OJ makes a real flavor difference.

        Reply
    8. KelseyM

      February 22, 2015 at 6:52 pm

      Yum- I love adding sweet potato to pancakes! The orange juice sounds like a great twist (pun kinda intended) on it!

      Question though- for the medium potato- how much would that be approximately? 1 Cup?

      -Kelsey
      http://www.alittlerosemaryandtime.com

      Reply
      • Vaishali Honawar

        February 23, 2015 at 11:38 am

        Hi Kelsey, the sweet potato I had only gave me about 3/4 cup of flesh, although if you got about 1 cup it would work just fine. You really wouldn't need to adjust anything else since the sweet potato has a good, moist consistency. If the batter is too dry, add a hint more of the non-dairy milk. Cheers. (And love the pun! :))

        Reply
    9. Esperanca

      February 22, 2015 at 6:16 pm

      5 stars
      Hi Vaishali, first of all, thank you so much for aspiring modern vegan dishes and Indian, as I am e young Vegetarian, struggling with planning dinner en inventing new dishes.

      Do you know more about vegetarian wines? i bought a vegetarian wine at a store in Amsterdam, one of the nicest after tastes ever.

      Reply
      • Vaishali Honawar

        February 23, 2015 at 11:37 am

        Hi Esperanca, I am definitely a wine drinker, and I usually prefer whites, both just to guzzle and to go with vegan dishes. I can't say I am an expert at pairing, though. I would love to hear more about this wine from Amsterdam, if you can share.

        Reply
    10. Sarojini (Yogi Vegans)

      February 22, 2015 at 5:10 pm

      We are really obsessed with healthy pancakes in our house at the moment- it seems everyone loves them ๐Ÿ™‚ Thanks for posting this; will try it out ๐Ÿ™‚

      Reply
      • Vaishali Honawar

        February 23, 2015 at 11:34 am

        Thanks, Sarojini. As a fellow pancake lover, I totally get the obsession. ๐Ÿ™‚

        Reply
    11. Maha

      February 22, 2015 at 11:32 am

      Nice pics n delicious luking pancakes..

      Reply
      • Vaishali Honawar

        February 23, 2015 at 11:33 am

        Thanks, Maha.

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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