Super fluffy sweet potato banana pancakes that are gluten-free, vegan and healthy ! A really great way to use up leftover sweet potatoes.
Have some leftover sweet potatoes or overripe bananas ( or perhaps both ? ) Then you have to try out this recipe ! They are fluffy, delicious yet good for you. The best part is, you can make them in under 30 minutes and they are freezable too !
🍌What you will need
- You can use both homemade or store bought sweet potato puree.
- I am using a combination of oat flour and chickpea flour, but you can use only oat flour, spelt flour, all purpose flour or wholewheat flour.
- Any kinds of plant based milk works in this recipe. I even tried using water once and it still turns out great !
🍠Making sweet potato puree
If you have some leftover roasted / mashed ones, then you can use them directly ! Just mash them until smooth, then measure it out.
Otherwise, to make from scratch, start by scrubbing them clean. Poke a few holes down the middle using a fork. ( Or risk the potatoes exploding in the oven 😏)
Bake them for 30-40 minutes at 200c / 400f.
Scrap out the flesh and mash it.
Alternatively, you can cook them in the microwave oven for around 5 minutes. If they are not cook yet, continue microwaving it in 30 seconds increment until they are fork tender.
🌾Making oat flour
As this recipe calls for it, it will be best that I include the instructions here.
To make your own oat flour at home, blend rolled / quick oats in a high speed blender or food processor for 30 seconds, or until they turn into flour. That's all !
You can even use steel cut oats, but you might need to blend them for longer.
🔪How to make
In a large mixing bowl, mash the banana until smooth. It is ok to have a few small chunks left. Then, add in the sweet potato puree and plant milk. Mix until well incorporated.
Next, gently stir in the flour and baking powder. The batter should be slightly thicker than regular pancake batter.
Heat up a cast iron skillet / non-stick pan. Add in a small amount of oil and spread it across the pan.
Pour in ¼ cup of batter into the pan. Cook until the edges are dry and golden-brown, about 2-3 minutes. Using a thin spatula, gently flip over and cook for an additional 2-3 minutes on the other side.
Place the cooked pancakes immediately onto a baking tray in one layer. Then, before serving, heat them in the oven at 150c / 300f for 8-10 minutes. By doing this, no one will be having soggy and cold pancakes ! This step is totally optional, though.
📓Other helpful tips
- If you prefer your pancakes to be thin, you might need to add more plant milk than what this recipe calls for. Thinner batter = thin pancakes.
- After the pan is heated, I would suggest to turn down the heat to a medium low. This helps prevents uneven cooking. ( Burnt on the outside but undercooked on the inside. )
- You can make them oil-free by not using any oil while cooking. I recommend getting a good non-stick pan and it will definitely make the cooking process easier for you !
- Unless your are a very skilled pancake " flipper " , I recommend making smaller pancakes as they are easier to handle.
- A thin and flexible spatula will definitely make flipping them easier and less stressful.
- Top it with some caramelized bananas.
- Drizzle a good amount of nut butter ( this almond coconut butter is my favorite ! )
- Serve it with a big dollop of yogurt together with some berries / berry sauce.
- Spread it with a generous layer of apple sauce if you like it to be really sweet.
- The classic maple syrup !
❄ Storing + freezing
They can be kept in the fridge for 3-4 days, and in the freezer for up to 3 months.
To freeze, arrange them onto a large plate / baking tray in one layer. Then, place them in the freezer for 1-2 hours, or until they are frozen,
You can now transfer them to freezable containers ( I really love these storage containers ! ) or zip lock bags.
To reheat frozen pancakes, transfer them to the fridge and let them thaw the night before. Alternatively, you can defrost them in the microwave oven for 30-60 seconds.
Bake them in the oven at 180c / 350f for 10 minutes. Or, you can warm them up in your toaster, in a skillet or even just microwave them if you don't mind slightly soggy pancakes.
🍽Other vegan breakfast recipes
- Vegan Almond Milk Crepes
- Vegan Oatmeal Pumpkin Banana Bread
- Healthy Sugar-free Apple Pie Baked Oatmeal
- Healthy Vegan Sweet Potato Oatmeal Muffin
Vegan Gluten-free Sweet Potato Banana Pancakes
- ½ cup mashed sweet potato / sweet potato puree
- 1 medium banana, mashed ( about 100g )
- ½ cup oat flour*
- ½ cup chickpea flour
- 1 cup plant based milk
- 2 teaspoon baking powder
- 1 teaspoons cinnamon (optional)
- In a large bowl, combine together the banana, sweet potato and plant based milk. Mix well.
- Gently mix in both the flour, baking powder and cinnamon, if using. Be careful not to overmix it. The batter should be slightly thicker than regular pancake batter, you can add more milk if your batter is too thick.
- Heat up a small amount of oil in a non-stick pan / cast iron skillet. Skip the oil to make it oil-free.
- Place ¼ cup of batter into the pan. Cook for 2-4 minutes, or until the edges have firmed up and are golden brown. Flip it and cook for another 2-3 minutes on the other side.
- Repeat the same until the batter is used up. Now, you can choose to serve them immediately. Alternatively, you can heat them up in the oven at 150c / 300f for 8-10 minutes if you prefer them to be hot !
- You can substitute both the flour with all purpose flour , wholemeal flour or gluten-free blend. Or, you can use oat flour completely if you do not have chickpea flour.
- Pancakes can be stored in the fridge for 3-4 days, and in the freezer for up to 3 months.
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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