Gluten-Free & Vegan Sweet Potato Pancakes with Strawberries and Maple Syrup
Fuel your day with vegan sweet potato pancakes. These gluten-free treats are delicious topped with fresh strawberries and maple syrup.
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This tower of sweet, fluffy pancakes is stacked with flavour and makes a delicious vegan breakfast.
The sweet potato and buckwheat pancakes are naturally flavoured with sweet maple syrup and a dash of mixed spice for a taste sensation.
With a wholesome and comforting topping of fresh strawberries and maple syrup, this delicious vegan recipe can’t be missed!
A healthy pancake option
The mixture of sweet potato and buckwheat flour means these pancakes are packed with complex carbohydrates. They’ll therefore provide lots of slow-release energy to keep you going all morning.
And, these vegan sweet potato pancakes are also suitable for gluten-free diets.
Even the maple syrup in this recipe has its benefits as, despite its high sugar level, it’s lower in carbohydrates than some other sweet syrups and offers some antioxidants, particularly in darker maple syrups.
Plus, strawberries are a brilliant source of vitamins, fibre, and antioxidants.
Recipe tip:
With a larger frying pan, you can speed up the cooking process by frying 4-6 pancakes at a time. Just make sure each tablespoon of batter has plenty of space so they don’t stick together into one large pancake!
Total Time: 35 minutes
Calories: 255
Servings: 6
Rating:
Nutritional information per serving:
Serving size
250g
calories
255
fat
3.2g
saturates
0.6g
carbs
52g
sugars
14g
fibre
6g
protein
8.5g
salt
0.07g
Total Time: 35 minutes
Calories: 255
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the pancakes
- 41.666666666667 41.666666666667 g sweet potatoes, peeled and chopped
- 100 100 ml soya milk
- 0.33333333333333 0.33333333333333 Tbsp maple syrup
- 41.666666666667 41.666666666667 g buckwheat flour
- 0.16666666666667 0.16666666666667 Tbsp baking powder
- 0.33333333333333 0.33333333333333 tsp mixed spice
- To serve
- 1 1 Tbsp maple syrup
- 50 50 g strawberries, sliced
Method
- To make the pancakes, add the sweet potatoes to a pan of water and bring to the boil, cook for 10-12 minutes until soft then drain. Then add the sweet potato, soya milk,
maple syrup, buckwheat flour, baking powder and mixed spice to a blender and blend until a smooth batter. - Heat a non-stick frying pan over a medium-high heat then add two tablespoons of the batter into the frying pan, cooking each pancake for 2-3 minutes per side until cooked through. Repeat this with all of the batter, it should make 24.
- To serve, stack four pancakes, top with 50g strawberries and one tablespoon of maple syrup.
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