Recipe: Perfect Gluten free/Vegan Sweet Potato Pancakes

Gluten free/Vegan Sweet Potato Pancakes. Fluffy and soft with a perfect level of sweetness, these make a great easy weekend breakfast or brunch, served with plenty Gluten-free and oil-free. I have to admit that breakfast is always the least extravagant of my meals. Well, I like to keep things simple in general, but.

These Vegan Potato Pancakes are perfect for a savory Breakfast or Dinner! They're perfect with some Cashew This recipe is a collaboration with my friends Jasmine and Chris of Sweet Simple Vegan. These vegan gluten free pancakes are so light and fluffy that you'll never even know they're gluten free. You can cook Gluten free/Vegan Sweet Potato Pancakes using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Gluten free/Vegan Sweet Potato Pancakes

Prepare 1/3 cup of almond milk.
You need 2 tsp of lemon juice.
It's 2 tbsp of egg replacer (I use 11/2tbl water and 1/2tbl ground flax).
It's 1/4 cup of water.
You need 1/2 tsp of olive or coconut oil.
You need 1 tbsp of agave nectar (maple syrup if not vegan).
Prepare 1/2 cup of sweet potatoes- mashed or pureed.
Prepare 1 tsp of baking powder.
You need 1/2 tsp of nutritional yeast or baking soda.
It's 1/2 tsp of cinnamon.
You need 1 cup of gluten free flour.
It's 1/2 cup of gluten free oats.
Prepare of Brands used.
You need 1 of "Bob's red mill all-purpose flour" contains potato starch, garbanzo bean, white sorghum, and fava bean flour.
Prepare 1 of "Bob's red mill old fashioned rolled oats".

No one will guess because they are just as light and fluffy as any light I use my own gluten free four mix which consist rice flour, potato starch and corn starch + I. There is nothing like fluffy flapjacks in the morning, right? Our Sweet Potato Pancakes are definitely a recipe you're going to fall in love with! These vegan sweet potato pancakes are really easy to make and so is the caramel sauce which is a modified version of my Five Minute Vegan Caramel Sauce.

Gluten free/Vegan Sweet Potato Pancakes step by step

In a large bowl combine 1c milk and lemon juice. Add oats. Let stand for 10 minutes to soften.
if using flax as egg replacer, combine and let stand 5 minutes to achieve egg like texture..
Whisk together egg replacer, oil, agave nectar (maple syrup), remaining 1/3c milk, and mashed sweet potatoes. Add to oat mixture..
In small bowl combine flour, baking powder, yeast (baking soda), and cinnamon..
Lightly oil medium pan and preheat to medium heat. Pour desired sized pancakes. When bubbly and sides firm flip ave cook until golden brown.
Top with desired dressing! syrup, pecans, etc..

I tried this recipe this past weekend after trying to figure out what to do with my sweet potatoes and the pancakes turned out very well. Vegan potato cakes that are stuffed with veggies, mushrooms, and cheese! The recipe for these potato pancakes is gluten-free, great for dinner I made these mashed potato pancakes a couple of times with Yukon Gold potatoes and the result was great. Russet potatoes are also fine, however, I. Fluffy, festive sweet potato pancakes with warm cinnamon and maple flavors.