Sweet Potato Pancakes with Strawberries & Maple Syrup

Sweet Potato Pancakes with Strawberries & Maple Syrup

Sweet potato and buckwheat flour are both packed with complex carbohydrates — that’s a lot of slow-release energy in one breakfast!

Serves 6


For the pancakes:

  • 250g (9oz) sweet potatoes, peeled and chopped
  • 600ml (1 pint) soya milk
  • 2 tbsp maple syrup
  • 250g (9oz) buckwheat flour
  • 1 tbsp baking powder
  • 2 tsp mixed spice

To serve:

  • 6 tbsp maple syrup
  • 300g (10.5 oz) strawberries, sliced


  1. To make the pancakes, add the sweet potatoes to a pan of water and bring to the boil, cook for 10-12 minutes until soft then drain. Then add the sweet potato, soya milk, maple syrup, buckwheat flour, baking powder and mixed spice to a blender and blend until a smooth batter
  2. Heat a frying pan over a medium-high heat, then add two tablespoons of the batter into the frying pan, cooking each pancake for 2-3 minutes per side until cooked through. Repeat this with all of the batter, it should make 24
  3. To serve, stack four pancakes, top with 50g strawberries and one tablespoon of maple syrup

Recipe by Vegan Life in-house chefs