Vegan sweet potato latkes, or pancakes, with chickpea flour and plenty of spice. These are gluten free, so easy, and perfectly crisp.
Course Appetizer, Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 10latkes
Ingredients
1 ½cupsweet potatoshredded*
½small yellow onionshredded
¼cupchickpea flour
2tablespoonswater
1tablespoonolive oil
1tablespoonapple cider vinegar
½teaspoonsea salt
½teaspoonpepper
½teaspooncumin
¼teaspoonpaprika**
¼teaspooncayenne pepperto taste
Coconut oil for cooking
Instructions
Shred the sweet potato and onion into a large bowl, and add the chickpea flour, water, oil, vinegar, and spices. Use a wooden spoon or you hands to mix very well, making sure no streaks of flour remain. Set aside.
Heat a large flat-bottomed pan over medium heat. Add a small amount of coconut oil (or your preferred cooking oil). Form a ball with about two tablespoons of the sweet potato mixture, flatten it between your hands to about a 2cm thickness, and place into the hot pan. Cook for about a minute, until golden, then flip and cook for another minute. Cook three or four at a time but don't crowd the pan. Repeat until all of the batter has been used.
You can place the finished pancakes into a warm oven, but they shouldn't really have time to cool down. Serve hot with your desired toppings.
Notes
* This is usually one medium sweet potato for me.
** I always use sweet paprika but smoked paprika would probably be awesome. Yes? YES.