Vegan Sweet Potato Pancakes With Cinnamon Whipped Cream Recipe

Pancakes are probably one of the favorite breakfast dishes from all ages. It’s best served with some honey and butter drizzled on it. But if you are going the healthy way, here’s a good twist to that favorite breakfast pancake.


For Cinnamon Whipped Cream:
• 13.5 ounce can of unsweetened coconut milk (chilled and not stirred)
• 1 teaspoon ground cinnamon
• 2/3 cup powdered sugar

For Sweet Potato Pancakes:
• 2 tbsp pure maple syrup
• 1 tbsp baking powder
• 1 cup all-purpose flour
• 1 1/4 cups soy (almond or rice milk)
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3/4 cup mashed sweet potato
• Canola oil

• 1/2 cup non-dairy, dark, and mini chocolate chips.
• Powdered sugar for garnishing


For Cinnamon Whipped Cream:
Transfer unsweetened coconut cream to a mixing bowl.
Do not include the coconut water.
Add powdered sugar and cinnamon.
Whip for a 3-5 minutes or until you get the desire texture.
Transfer to a container and cover it.
Chill it for a few hours.

For Sweet Potato Pancakes:
In a mixing bowl, add dry ingredients like all-purpose flour, ginger, nutmeg, and cinnamon.
Pour baking powder and salt.
Mix well.
Set aside.

In a separate mixing bowl, put mashed sweet potato.
Add soy milk and pure maple syrup.
Whisk together until the texture smoothens.
Add the dry ingredients.
Whisk again. Do not over-mix it.
Set pan over medium heat.
Pour canola oil.
Pour 1/4 cup of the mixture into the pan.
Let it fry for 2-3 minutes on each side or until light brown.
Transfer to a plate.
Top it off with the cinnamon whipped cream.
Serve and enjoy!

Tips and ideas:

In frying sweet potato pancakes, you can also top it off with non-dairy, dark, mini chocolate chips.

You can also sprinkle powdered sugar on top.

Vegan Sweet Potato Pancakes With Cinnamon Whipped Cream
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