Vegan Sweet Potato Pancakes (Gluten-Free)
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.
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
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 >
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
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.
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