Fluffy Vegan Sweet Potato Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Vegan Sweet Potato Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Vegan Sweet Potato Pancakes

These plant-powered sweet potato pancakes are delightfully fluffy, infused with a subtle sweetness and a hint of spice. The blend of chickpea flour, pea protein, and silken tofu ensures a hearty portion of protein while the natural creaminess of sweet potato adds moisture and a comforting, autumnal flavor. Enjoy them as a nourishing breakfast, a light lunch, or a satisfying dinner.

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NUTRITION

377kcal
Protein
33.8g
Fat
8.7g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato (baked, mashed)

0.33 cup Chickpea Flour (~30g)

1 scoop Pea Protein Powder (~30g)

50g Silken Tofu

1 tbsp Ground Flaxseed

1/2 cup Unsweetened Almond Milk

1/2 tsp Baking Powder

Pinch Salt

1 tsp Cinnamon

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PREPARATION

  • 1

    Preheat a non-stick skillet or griddle over medium heat.

  • 2

    In a bowl, mash the baked sweet potato until smooth.

  • 3

    Add the chickpea flour, pea protein powder, silken tofu, ground flaxseed, almond milk, baking powder, salt, and cinnamon to the mashed sweet potato.

  • 4

    Mix thoroughly until all ingredients are well combined and a smooth batter forms. If the batter is too thick, add a splash more almond milk.

  • 5

    Lightly grease the skillet with a small amount of oil or cooking spray.

  • 6

    Pour portions of the batter onto the skillet to form pancakes. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.

  • 7

    Flip the pancakes carefully and cook for an additional 2-3 minutes until golden and cooked through.

  • 8

    Serve warm with your favorite vegan toppings.

Fluffy Vegan Sweet Potato Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Vegan Sweet Potato Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Vegan Sweet Potato Pancakes

These plant-powered sweet potato pancakes are delightfully fluffy, infused with a subtle sweetness and a hint of spice. The blend of chickpea flour, pea protein, and silken tofu ensures a hearty portion of protein while the natural creaminess of sweet potato adds moisture and a comforting, autumnal flavor. Enjoy them as a nourishing breakfast, a light lunch, or a satisfying dinner.

NUTRITION

377kcal
Protein
33.8g
Fat
8.7g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato (baked, mashed)

0.33 cup Chickpea Flour (~30g)

1 scoop Pea Protein Powder (~30g)

50g Silken Tofu

1 tbsp Ground Flaxseed

1/2 cup Unsweetened Almond Milk

1/2 tsp Baking Powder

Pinch Salt

1 tsp Cinnamon

PREPARATION

  • 1

    Preheat a non-stick skillet or griddle over medium heat.

  • 2

    In a bowl, mash the baked sweet potato until smooth.

  • 3

    Add the chickpea flour, pea protein powder, silken tofu, ground flaxseed, almond milk, baking powder, salt, and cinnamon to the mashed sweet potato.

  • 4

    Mix thoroughly until all ingredients are well combined and a smooth batter forms. If the batter is too thick, add a splash more almond milk.

  • 5

    Lightly grease the skillet with a small amount of oil or cooking spray.

  • 6

    Pour portions of the batter onto the skillet to form pancakes. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.

  • 7

    Flip the pancakes carefully and cook for an additional 2-3 minutes until golden and cooked through.

  • 8

    Serve warm with your favorite vegan toppings.