What would be a Sunday without purple sweet potato pancakes? These pancakes are fluffy, vegan, healthy and sweet! And this colour makes them even more prettier and healthier because it’s from purple sweet potato!
And purple sweet potatoes are SUPER FOOD because of their large content of anthocyanins. Anthocyanins are substances that have anti-inflammatory effects and are very strong antioxidants that remove excess free radicals from the human body that destroy cells – proteins, DNA, etc. You can read more about them in my last post here
This recipe is sugar free! I do not use any kind of sugar here and I used agave syrup instead.
For this recipe I used:
white flour – you can use any flour you like it just remember that’s some flours are slightly different in consistency and they need more moisturise to work perfect. The batter supposed to be thick and sticky. If you want to do a healthy version, I recommend using white spelt flour. The white spelt flour is very similar to white purpose flour but it’s healthier and very low in gluten.
purple sweet potato pulp – recipe how to make it is here If you can’t find them you can use sweet potato instead
agave syrup – I used it instead of sugar to make pancakes more sweet. You can use any sweet syrup you like it e.g. maple syrup etc.
plant based milk – I used soya milk but there is no difference so use any plant based milk you have in the fridge.
toppings – I used banana, strawberry and blueberry. Sprinkle with vegan dark chocolate and nutty granola. Drizzle whole stack with agave syrup. You can use any toppings you like it! Be creative!
THESE PURPLE SWEET POTATO PANCAKES ARE:
- Dairy Free
- Gluten Free (if using gluten free flour)
- Sugar Free
- Super Food Recipe (if using purple sweet potato)
- Quick and Easy to make
- Fluffy, soft, moist
- Requires just a few ingredients
- Loaded with veggies
- The perfect breakfast
- So delicious!
HOW TO MAKE PURPLE SWEET POTATO PANCAKES
About 10 pancakes
- 200g flour
- 1tsp baking powder
- 90g (about 2tbsp) purple sweet potato puree
- 6tbsp agave syrup
- 80ml plant based milk (I used soya milk)
- 80ml water
- Small amount of oil about 1tsp for frying
- Vegan dark chocolate
- Nutty granola on top
- Agave syrup
Put all wet ingredients in a bowl and mix together well. Put dry ingredients in a separate bowl and mix too. Add wet ingredients to dry ingredients and mix together well using spatula. Remember don’t over mix. The dough supposes to be thick and sticky. Heat a pan over medium heat with small amount of oil and add 1-2 tbsp of dough per pancake. Bake about 2-3 minutes, then flip the pancake and bake another 1-2 minutes. Repeat this process to rest of the dough. Build your pancake tower, put all fruit on top of it, sprinkle with nutty granola, chocolate and drizzle with agave syrup! Enjoy!
When you make it don’t forget to share with my on instagram Healthy Louisa using #healthylouisa so I can see that!
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Recipe was made in our Vegan Healthy Louisa Cafe Deli in Leicester.