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    Home » Recipes » Vegan Sweet Potato Pancakes (Gluten-Free)

    Vegan Sweet Potato Pancakes (Gluten-Free)

    Oct 4, 2021 by The Pesky Vegan | 7 Comments

    56 shares
    Jump to Recipe >
    Vegan Sweet Potato Pancakes

    Got some leftover sweet potato mash that you want to turn into another meal? Try your hand at these sweet potato pancakes. Brought to life with fresh chilli and lime juice, simply prepare the dough mix then fry them up for a delicious dish that's dairy-free, egg-free, and gluten-free.

    Vegan Sweet Potato Pancake Stack with Lime Wedges

    If you don't already have leftovers, simply prepare the mashed sweet potato and allow to cool down and firm up in the fridge before using here. For a slightly different recipe using regular mashed potatoes, see these vegan potato pancakes.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Sweet Potato Cakes on Plate with Chopped Spring Onion

    Jump to:

    • Sweet potato 🍠
    • The mash 🥄
    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • Recipe 👨‍🍳

    Can you make pancakes from sweet potato?

    You sure can. They have a different texture to what you'd expect from traditional pancakes, but they're delicious and a great way to use up any leftover mash. Also, since this is a vegan and gluten-free recipe, there's no egg, milk, or wheat flour involved as standard.

    The mash

    This recipe is based on leftovers from my recipe for sweet potato mash. There you'll find information about how to make mash with sweet potatoes, which often retain more moisture than regular potatoes so I don't add any liquid such as plant-based milk.

    If you've followed that recipe and included lime juice, you may want to skip the additional lime in this recipe or just save it for serving.

    Leftover Mashed Sweet Potatoes

    What you'll need

    Vegan sweet potato pancakes are nice and simple to make. You'll need:

    • Leftover sweet potato mash from the fridge
    • Gluten-free flour and baking powder to create the dough mix
    • Fresh chilli for a nice kick
    • Fresh lime juice to bring the pancakes to life
    List of Ingredients to Make Vegan Sweet Potato Pancakes

    How to make vegan sweet potato pancakes

    In a bowl, use a spoon or fork to loosen up the leftover sweet potato mash (1). Mix in the flour, nutritional yeast, baking powder, chopped chilli, half of the lime juice, and a pinch each of salt and pepper (2).

    Stir together until everything is combined (3). The dough should be soft and fairly dry, so add in a little more flour if it seems too wet.

    Process Shots Showing How to Make Sweet Potato Pancake Mix

    Note 1: Since the mix contains chilli, you'll want to avoid touching your eyes and be sure to wash your hands thoroughly after handling the mix. You could also use gloves, or simply spoon the mix into the pan and try to shape it with the spoon.

    Note 2: You can either shape all of the cakes before frying, or do it in batches as you go.

    Wet your hands with water, then take a small amount of dough – approx. one eighth of the mix – and shape it into a round disc approx. ½ inch thick. Repeat until you've used up all the dough (I ended up with 8 pancakes, but this can easily vary).

    Heat a wide, flat-based pan on medium heat and add a tablespoon of plant-based butter or oil. Once hot, place 3-4 pancakes in the pan (depending on how much space you have).

    Gluten-Free Sweet Potato Pancakes Frying in Pan

    Fry for a few minutes on both sides until golden and cooked through. Repeat until you've used up all your dough, adding as much extra cooking oil or plant-based butter to the pan as necessary for each new batch.

    If you want to remove any excess oil, place the cooked pancakes on a plate lined with kitchen paper. Serve warm.

    Serving suggestions

    These pancakes taste great with an extra squeeze of fresh lime juice. You could also serve with sliced spring onions, hot sauce, plant-based sour cream or crème fraîche, or include them in a larger cooked breakfast.

    Dairy-Free Sweet Potato Pancake Stack

    Recipe FAQ

    Is this recipe gluten-free?

    To make this dish 100% gluten-free, use a GF flour and double check that your baking powder is gluten-free (it usually is, but it's worth making sure if you need to be careful). If you don't need the recipe to be gluten-free, simply use regular plain/all-purpose flour.

    How long will the pancakes keep in the fridge?

    Refrigerate for up to four days, reducing this time accordingly depending on how many days the leftover mash had already spent in the fridge.

    Can I freeze sweet potato pancakes?

    Although best when freshly cooked, you could freeze these for up to six months.

    Variations and tips for sweet potato cakes

    • Sticky hands: When shaping the discs, it helps to run your hands under running water or have a bowl of water nearby to prevent the dough from sticking to your hands.
    • Mashed potatoes: If the mash has been made recently, allow it to cool down before making these pancakes.
    • Chilli: You could replace the fresh chilli with approx. half a teaspoon of chilli powder.
    • Lime juice: If you've followed my recipe for sweet potato mash and included lime juice there, you may want to skip the additional lime in this recipe or just save it for serving.
    • Other flavours: You could try adding earthy flavours such as ground cumin, coriander, or ginger.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Mashed Potato Pancakes
    • Eggy Scrambled Tofu
    • Ultimate Vegan Haggis
    • Vegan Haggis Toastie
    • Vegan Scalloped Potatoes (Dauphinoise)
    • Cajun-Spiced Potato Wedges
    • Vegan Haggis Quesadilla
    • Vegan Haggis Fritters

    You can also check out my full list of vegan sides.

    Vegan Sweet Potato Pancake Stack with Lime Wedges

    Vegan Sweet Potato Pancakes (Gluten-Free)

    The Pesky Vegan
    Bringing leftover mash to life with fresh chilli and lime, these vegan sweet potato pancakes are a delicious dish that's dairy-free, egg-free, and gluten-free.
    5 from 2 votes
    Rate this Recipe Print Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast, Side
    Cuisine Gluten-free, Vegan
    Servings 8 pancakes
    Calories 104 kcal

    Ingredients
     

    • 2 cups (600 g) leftover sweet potato mash (chilled)
    • 8 tablespoons all-purpose gluten-free flour (or regular plain/all-purpose flour if not GF)
    • 2 tablespoons nutritional yeast
    • 1 tablespoon baking powder
    • 1 medium chilli, finely chopped (seeds removed if you don't want the heat)
    • Juice of 1 lime (see notes)
    • Salt and pepper to taste
    • Plant-based butter or oil for frying
    Prevent your screen from going dark

    Instructions
     

    • In a bowl, use a spoon or fork to loosen up the leftover sweet potato mash.
    • Mix in the flour, nutritional yeast, baking powder, chopped chilli, half of the lime juice, and a pinch each of salt and pepper. Stir together until everything is combined. The dough should be soft and fairly dry, so add in a little more flour if it seems too wet.
    • Note 1: Since the mix contains chilli, you'll want to avoid touching your eyes and be sure to wash your hands thoroughly after handling the mix. You could also use gloves, or simply spoon the mix into the pan and try to shape it with the spoon.
      Note 2: You can either shape all of the cakes before frying, or do it in batches as you go.
      Wet your hands with water, then take a small amount of dough – approx. one eighth of the mix – and shape it into a round disc approx. ½ inch thick. Repeat until you've used up all the dough (I ended up with 8 pancakes, but this can easily vary).
    • Heat a wide, flat-based pan on medium heat and add a tablespoon of plant-based butter or oil. Once hot, place 3-4 pancakes in the pan (depending on how much space you have).
    • Fry for a few minutes on both sides until golden and cooked through. Repeat until you've used up all your dough, adding as much extra cooking oil or plant-based butter to the pan as necessary for each new batch.
    • If you want to remove any excess oil, place the cooked pancakes on a plate lined with kitchen paper. Serve warm with the remaining lime juice and any other toppings of your choice.
      📸 Recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Sticky hands: When shaping the discs, it helps to run your hands under running water or have a bowl of water nearby to prevent the dough from sticking to your hands.
    Mashed potatoes: If the mash has been made recently, allow it to cool down before making these pancakes.
    Chilli: The heat level will depend on the chilli variety you use. If you're not comfortable with judging the heat level, simply omit and then serve the pancakes with chilli or hot sauce. Alternatively, use approx. half a teaspoon of chilli powder.
    Lime juice: If you've followed my recipe for sweet potato mash and included lime juice there, you may want to skip the additional lime in this recipe or just save it for serving.
    Other flavours: You could try adding earthy flavours such as ground cumin, coriander, or ginger.
    Gluten-free: To make this dish 100% gluten-free, use a GF flour and double check that your baking powder is gluten-free (it usually is, but it's worth making sure if you need to be careful). If you don't need this recipe to be gluten-free, simply use regular plain/all-purpose flour.
    Storage: You can refrigerate the cooked pancakes for up to four days, although you should reduce this time accordingly depending on how many days the leftover mash had already spent in the fridge. Freeze for up to six months
    If you liked this recipe, you might also enjoy:
    • Mashed Potato Pancakes
    • Eggy Scrambled Tofu
    • Ultimate Vegan Haggis
    • Vegan Haggis Toastie
    • 2-Ingredient Oat Banana Cookies
    • Cajun-Spiced Potato Wedges
    • Vegan Haggis Quesadilla
    • Vegan Haggis Fritters
     
    The nutrition info below is for one pancake, based on a total of eight pancakes.

    Nutrition

    Calories: 104kcalCarbohydrates: 20gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 356mgPotassium: 272mgFiber: 3gSugar: 3gVitamin A: 9023IUVitamin C: 11mgCalcium: 113mgIron: 1mg
    Nutrition Facts
    Vegan Sweet Potato Pancakes (Gluten-Free)
    Amount Per Serving
    Calories 104 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 356mg15%
    Potassium 272mg8%
    Carbohydrates 20g7%
    Fiber 3g13%
    Sugar 3g3%
    Protein 3g6%
    Vitamin A 9023IU180%
    Vitamin C 11mg13%
    Calcium 113mg11%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword leftover sweet potato recipe, mashed sweet potato pancakes, vegan sweet potato cakes
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Barbara Anderton

      October 05, 2021 at 11:37 am

      Hi Pesky person.
      I love your stovies and make them quite often...
      Is it possible to bake the pancakes, probably a silly
      question. I don't use any oil or fat so maybe they'd stick
      to the pan?

      I love your emails I will start leaving you more ratings I'm lazy
      that's all......
      Stay safe

      Reply
      • The Pesky Vegan

        October 05, 2021 at 2:30 pm

        Hi Barbara, yes I suppose you could try baking these although they may stick and I haven't tried it myself without cooking fat. Maybe using a non-stick baking tray liner or baking paper? Let me know how you get on if you give it a go!

        Reply
        • Barbara Anderton

          October 07, 2021 at 11:15 am

          Thank you for your reply. I will let you know how they turn out.
          I think parchment paper will do the job.
          Best wishes
          Barbara

          Reply
          • Barbara Anderton

            October 12, 2021 at 12:12 pm

            5 stars
            Hi again,
            I baked them in the oven gas 6 for about 20 mins each side
            and as they were a little too soft inside I'd do it for longer, but
            they were GORGEOUS!!!
            Thanks again for your great recipes. It makes me smile when I
            open your emails and see your 'squinty' face - from Glasgow originally
            so you'll understand x

            Reply
            • The Pesky Vegan

              October 12, 2021 at 4:57 pm

              Ha I'm glad you're a fan of the face in the newsletters, the feedback on that hasn't always been so positive! Great to hear that they turned out well, thanks for testing that and letting me know!

            • Satinder

              February 25, 2023 at 4:44 pm

              5 stars
              As a southerner I’m subscribing to the email list just to see what a “squinty” face is! Also loving your recipes... just made the potato dauphinois for the third time.. always perfect 🙂

            • The Pesky Vegan

              February 28, 2023 at 9:50 pm

              Ha, it'll be appearing in your inbox every Tuesday now!

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