Sweet Potato Pancakes with Coconut Whip

Sweet Potato Pancakes with Coconut Whip

Total Time: 45 minutes

Yield: 15 pancakes

Sweet Potato Pancakes with Coconut Whip


  • 2 Cups Gluten-Free All Purpose Flour (I used King Aurthur)
  • 3/4 Cup Certified Gluten-Free Oats (Bob's Red MIll)
  • 1 Teaspoon each of Baking Soda and Baking Powder
  • 1 Teaspoon each of Ground Cinnamon and Cardamom
  • a dash of Ground Cloves, a dash of Salt
  • 1 Cup Sweet Potato Mash
  • 1 Flax/Chia Egg (2 tsp ground flax, 1 tsp chia + 1/4 cup hot water)
  • 3 Tablespoons Raw Turbinado Cane Sugar
  • 3 Tablespoons Vegan Butter (Earth Balance) plus more for frying
  • 2 Cups Coconut Milk
  • 1 Teaspoon Fresh Ground Ginger
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Can Full-Fat Coconut Milk (let this sit in the fridge over night to separate coconut cream and liquid) (Organic 365)
  • Maple Syrup
  • Walnuts


First things first-- Sweet potato mash! Peel 1 sweet potato, cut and steam until it's mashable. Also, remove the can of coconut milk from the fridge, scoop the cream out from the liquid and let sit at room temperature.

Meanwhile, place first 5 ingredients in a small bowl, mix and set aside.

Then make the flax/chia egg and let that sit for 5 minutes. While that's setting up, melt the Earth Balance and mix with sugar, milk, fresh grated ginger, and apple cider vinegar in a larger bowl. Stir in the flax/chia egg. When the sweet potato is steamed and 1 cup of it mashed, mix into the wet ingredients.

Gradually whisk the dry ingredients into the wet ingredients for a couple of minutes of until the clumps are gone and you've got a smooth batter.

Melt Earth Balance at the bottom of a skillet and scoop in about 1/4 cup of batter per pancake and let each side get crispy. Meanwhile, with a fork start mashing and smoothing out the coconut cream. You can add powdered sugar and vanilla if desired.

Stack your sweet potato pancakes and top with coconut whip, walnuts and maple syrup :)