You might also like these recipes for vegan lemon pancakes and vegan protein pancakes. If you love weekends and hearty vegan breakfasts (I do!), then these fluffy vegan sweet potato pancakes with a twist of orange are for you. The pancakes are loaded with so many ingredients that are not just good but great for you. Also, oranges and sweet potatoes are a winning flavor combination (have you tried these vegan mashed orange sweet potatoes?) The oranges and sweet potatoes also give these pancakes a pretty golden color, which makes them look even more appetizing. Kids are sure to love these pancakes, and you? You will want to give yourself a warm hug for spreading all that joy.
Why you will love this recipe
Loaded with nutrition. Every ingredient in these vegan sweet potato pancakes is great for you: sweet potatoes, oranges, wholegrain flour, flax meal, applesauce and oat milk. With these, you really can have your pancakes and eat them too! Easy to make. I try to make most recipes on this blog easy, but this one, like all my pancake recipes, including these classic vegan pancakes and these vegan sheet pan pancakes, is so utterly simple. It literally takes minutes to put the pancake batter together and minutes more to cook ’em up! Everyone friendly. The pancakes are soy-free and nut-free and, if you’re gluten-free or keto see the “variations” section after “ingredients” for options to make these vegan sweet potato pancakes gluten-free and keto.
Variations for special diets
Gluten-free: You can make these vegan sweet potato pancakes with a gluten-free all purpose flour mix. Or if you’re looking for a multigrain, gluten-free pancake, use the flour mix in this vegan gluten-free multigrain pancakes recipe. Adjust the quantity of dairy-free milk as needed. Keto/low-carb: Use the pancake flour mix in my recipe for vegan low-carb keto pancakes. Again, adjust the quantity of milk as needed.
How to make vegan sweet potato pancakes
Storage instructions
Refrigerate: The pancakes can be stored in the fridge for up to three days. Freeze: Flash-freeze the pancakes by placing them on a baking sheet and freezing them for a couple of hours. Then place the pancakes in a freezer-safe bag or air-tight container and freeze for up to four months. Reheat: Thaw and reheat the pancakes on a griddle or on a baking sheet in a 350-degree oven.
More vegan pancake recipes
Recipe card
Check to get new recipe updates by email.
