Looking for a perfect comfort food to usher in autumn? Homemade sweet potato pancakes and vegan sour cream will hit the spot!
Autumn is just about here, and that means we're transitioning into colder weather and fun fall foods. Prepare to enjoy those comforting, warming winter veggies, like the beloved staple: sweet potatoes. In fact, you can use them to help you stave off those heavier winter dishes like sweet potato mash or thick creamy soups a little longer, and make this light sweet potato pancake recipe as the season kicks in.
Sweet potatoes are a much healthier option than white potatoes, which break down faster, spike your blood sugar levels, and even lead to weight gain. With sweet potatoes, you get a high-fiber starch that's full of vitamins and minerals, including the super antioxidant beta-carotene.
These sweet potato pancakes can be served at any time of the day. Their natural sweetness makes them a terrific breakfast option over traditional pancakes, but they're also terrific for a light lunch or dinner, too. Pair with a side salad and a homemade applesauce or a vegan sour cream (recipe below) and enjoy!
Vegan Sweet Potato Pancakes
- 2 pounds (2 to 3 large) sweet potatoes, scrubbed (I leave the skins on, but peel if you prefer)
- 3 tablespoons ground flaxseeds mixed with 3 tablespoons water
- ¾ cup flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Coconut, sesame, or safflower oil for frying
- *optional: one medium yellow onion, grated, 1 inch of fresh ginger root grated or finely diced, ¼ cup chopped fresh herbs such as sage, mint, or marjoram
Mix flax seeds with water and let stand while you grate the sweet potatoes. Strain the liquid off of the potatoes by squeezing through a cheesecloth or a metal sieve. (If you're adding onions or ginger, grate and add to the mixture now.)
Mix in the dry ingredients and stir thoroughly so all is well incorporated. Let the mixture rest for 5–10 minutes while you prepare your skillet.
A cast-iron skillet is best, but any sturdy frying pan should do. Have enough oil on hand to replenish as needed. Start with about ¼ cup of the oil spread evenly throughout the pan, heating at medium-high.
Drop large forkfuls of potato mixture into the hot oil and slightly pat down. They should be about 2–3 inches wide. Let cook about three minutes on each side until golden brown and crisp. Turn heat down if they're smoking or charring.
Transfer to a plate lined with a towel to blot off excess oil.
Serve with applesauce or homemade vegan sour cream.
There are a few options when making vegan sour cream on the fly while avoiding soy products. You can use a nondairy plain yogurt (we love the Amande almond. It's not only vegan, but also one of the only yogurt options that don't contain carrageenan, the controversial seaweed ingredient linked to digestive disorders). You can also make this with soy-free Vegenaise.
Vegan Sour Cream
- ½ cup vegan yogurt or Vegenaise
- Juice of 1 lemon
- Salt and pepper to taste
Mix all ingredients well. Add in paprika, crushed red pepper, or cayenne for a little spicy kick.