Vegan Sweet Potato Pancakes

2 of 5 (1)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 144.9
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.8 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.7 g

View full nutritional breakdown of Vegan Sweet Potato Pancakes calories by ingredient


A nice lunch food that's quick to make and chockful of nutrients. A nice lunch food that's quick to make and chockful of nutrients.
Number of Servings: 4


    2 lbs sweet potatoes, peeled and shredded
    1/2 cup green or white onions, finely minced
    1 tbsp dry parsley
    1 tsp dry sage
    2 tbsps flax meal
    2 tbsps boiling water
    1/2 lemon
    1/4 cup whole wheat or buckwheat flour
    salt and pepper to taste


Pour boiling water over flaxmeal in a bowl and let turn to gelatinous mass. Mix sweet potatoes and onions with lemon juice. Add seasonings, flour and flax. Mix together.

Heat oil in a pan and drop dollops of batter on hot pan. Use a fork to pull out shreds to pancakes are thin. Cook until crisp on the outside and flip. Cook until golden on the other side. Use the heat that achieves this with your pan and the cakes should be crisp outside, tender inside.

Serve with applesauce or with soy yogurt mixed with chives. Yummy!

Number of Servings: 4

Recipe submitted by SparkPeople user RODENTMAMA.

Member Ratings For This Recipe

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    This recipe did not work well for me. I halved it and then had to add a tremendous amount more flour than specified to make the cakes stick together in the pan. On the upside it's a good framework and they do taste okay. - 6/24/12