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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 | 5 Comments

55 shares
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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.

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Sweet Potato Cakes on Plate with Chopped Spring Onion

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

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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 1 vote
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.
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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55 shares

Reader Interactions

Comments

  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!

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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If you want to find out more about how on earth this happened – and how you can do the same – click below.

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