• Prep-time: / Ready In:
  • Makes 12 pancakes + 1 cup sauce

Bake an extra sweet potato for dinner, then scoop the flesh out of the skin to make these golden flapjacks that are delicious for breakfast or dessert. Tip: To make your own oat flour, place rolled oats in a food processor and pulse until the oats are ground to a flour-like consistency. It will take 1¼ cups of oats to make 1 cup of oat flour.

From sweetsimplevegan.com

sweet potato flapjacks


  • 1½ cups oat flour
  • 1 cup unsweetened, unflavored almond milk
  • ¾ cup peeled baked sweet potato
  • 2 tablespoons pure maple syrup
  • 1 teaspoon regular or sodium-free baking powder
  • 1 teaspoon apple cider vinegar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon baking soda
Warm Chocolate Sauce
  • ½ cup unsweetened plant-based milk
  • ½ cup date paste
  • ¼ cup unsweetened cocoa powder
  • 1 tablespoon pure maple syrup
  • ½ teaspoon pure vanilla extract


  1. In a blender, combine all Warm Chocolate Sauce ingredients. Cover and blend until smooth. Transfer to a small saucepan; heat over medium-low 3 to 5 minutes or until heated, stirring occasionally. Cover pan to keep warm.
  2. In a blender, combine all batter ingredients. Cover and blend until smooth. Let batter stand 5 minutes.
  3. Heat a griddle or extra-large nonstick skillet over medium until a few drops of water jump and sizzle. Reduce heat to medium-low. For each pancake, pour ¼ cup batter onto griddle. Cook pancakes about 3 minutes or until surfaces are bubbly. Flip pancakes and cook 1 to 2 minutes more or until golden. Serve pancakes with Warm Chocolate Sauce and sprinkle with additional cinnamon.

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about the author

Jasmine Briones

Jasmine Briones, the creator of The Sweet Simple Vegan, has dedicated her life to inspiring others to choose health. A Los Angeles-based nutrition student, Jasmine is a recipe creator and plant-based wellness blogger that works to promote nutrition, fitness, and self-love.

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