The Whole Food Plant Based Cooking Show
Vegan Purple Sweet Potato Pancakes
Calories: 120kcal
Purple sweet potatoes have truly earned their place as a staple in our kitchen, thanks to their incredible health benefits for gut health. Constantly on the lookout for innovative ways to incorporate them into our meals, I've crafted these mini purple sweet potato pancakes that are not only delicious but also a fantastic addition to your breakfast routine. The sesame seed coating provides a satisfying crunch, while the fluffy sweet potato center pairs perfectly with a generous slather of peanut butter and jelly. Breakfast just got a whole lot more exciting!My Spicy Peanut Sauce Recipe
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
Ingredients
- 1 cup purple sweet potatoes cooked and mashed
- ½ cup buckwheat flour or oat flour
- 2 tbsp flax meal
- ½ tsp Bragg liquid aminos
- ½ cup sesame seeds
Instructions
- Preheat oven to 400°F
- Add all ingredients except for the sesame seeds to a mixing bowl and mix together with a fork or pastry cutter until combined and then press together into a ball with hands. If it is too dry to stick together add a tsp of water.
- Roll into 8 balls and press flat into small disk shapes with your hands.
- Pour sesame seeds onto a small plate or bowl and gently press each disk, front and back into the sesame seeds.
- Place disks onto a parchment lined baking tray and bake for 20 minutes. (The video says 25 but It might be a bit too long.)
- Serve with nut butter and jam for breakfast or snack or serve them as an appetizer with hummus or spicy peanut sauce .
Scan To Watch The Video!
Nutrition
Calories: 120kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 15mg | Potassium: 268mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6727IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 2mg
