Southern Style Vegan Sweet Potato Pancakes

 Photo and Styling by Rachel Swetnam Los Angeles Photographer
Photo and Styling by Rachel Swetnam Los Angeles Photographer
I love pancakes. I love breakfast and I love sweet potatoes. I know, I know, I know.  Just say it! I’m a broken record. I’m always posting about pancakes or potatoes!  But come on! If you can’t admit to loving one of these things, then you must be off your rocker! Lately, my roommate and I have been obsessed with sweet potatoes. She claims that if a potato is called for in a recipe, you might as well replace it with a sweet potato. The sweet potato will make EVERYTHING ten times better. You know what? I agree! So, broken record or not, I will continue making delicious meals pertaining to breakfast and/or sweet potatoes for awhile….. because you can’t go wrong with either! So please, enjoy these yummy pancakes. Serve them for breakfast or get crazy and serve them for dinner!
Southern Style Sweet Potato Pancakes
3/4 lbs sweet potatoes, peeled and quartered
1/4 C. brown sugar
1 1/2 C. all-purpose flour
3 1/2 t.  baking powder
1 t.  salt
1/2 t. ground nutmeg
1 t. cinnamon
1 1/2 t. vanilla extract
2 flax seed eggs
1 1/2 cups non-dairy milk
1/4 cup non-dairy butter, melted
1. In a medium pot boil water. Place peeled sweet potatoes in boiling water and cook for 10 minutes or until easily pierced with knife. Remove from water and let cool 5 minutes.
2. While potatoes are boiling, combine flour, baking soda, salt, nutmeg, and cinnamon in a large bowl. Set aside
3. Mash sweet potatoes, brown sugar, and vanilla together. Add flax seed egg mixture, non dairy milk and butter. Mix together well and then slowly add flour mixture, 1/3 at a time. Mix in between.  Make sure not to over mix the batter or it will become gummy because of the potatoes. 
4. Heat a non-stick skillet medium-high heat. Spoon 1/3 batter onto skillet and cook each side for 2-3 minutes or until it’s golden brown. 
If pancakes are too thick, add more non-dairy milk. If skillet is too hot you may need to turn down the heat to medium. 
Serve with syrup and your favorite fruit for a wonderful morning meal!










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About Rachel

Rachel Swetnam: LA photographer and food enthusiast, Rachel Swetnam, started Biscuit Batches to share combine her love of photography with her desire to make GOOD vegan food. Missouri born and bred, Rachel's love for photography started around the same time she was introduced to the wonderful world of cooking. Starting off with simple recipes like Nestle Tollhouse cookies, Rachel experimented with more complex recipes, all while learning the art of photography. Rachel has been Vegan since 2007 and has been able to transfer her love for cooking into making tasty vegan friendly recipes. Although there were a few bad batches in the beginning, Through many cooking trial and errors, Rachel has been able to turn some of her favorite non-vegan food into tasty animal free meals! With a photojournalism degree under her belt from the University of Missouri, Rachel moved to the sprawling city of Los Angeles where she works as a photographer. Biscuit Batches is Rachel's portfolio of original food photographs and recipes both original and reused from cookbooks and other fantastic vegan food bloggers. To see more of Rachel's photographs please check out to inquire about photographs or anything you've seen on Biscuit Batches blog, please contact or
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One Response to Southern Style Vegan Sweet Potato Pancakes

  1. vegetarian says:

    Hey Rachel,
    This might be off topic, however, And how convenient/very difficult for you was it to live by this lifetime model?

    I am dwelling in in a southern state myself, and I uncover it particularly very hard.

    Does any an individual have any tips? I have been vegan for five yrs but it some times is tough to place up with prejudice thoughts nevertheless.

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