Vegan sweet potato crumpets

Vegan sweet potato crumpets

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  • Makes 8
  • Easy
  • 10 minutes
  • 15 minutes

“Ah, the humble sweet potato. Who would’ve thought it could be used to make a scrumptious crumpet? These plant-based crumpets are an easy alternative to traditional crumpets, which is why they’re a standard Saturday morning breakfast in my home.”


  • 1 medium Kara orange sweet potato (220 g))
  • ½ cup plant milk of choice
  • 1 t maple syrup
  • ½ t vanilla extract
  • ½ t ground cinnamon
  • 120 g flour
  • coconut oil, for frying

Cooking Instructions

1. Preheat the oven to 180°C. Roast the sweet potato for 30–45 minutes, or until soft. Allow to cool.

2. Blend all the ingredients except the flour until smooth. Pour the mixture into a mixing bowl and slowly fold in the flour.

3. Drizzle a touch of coconut oil into a pan (you really don’t want a lot here). Dollop the mixture into the pan and spread to your desired size. Only turn once you can see or feel the bottom turn thick and solid.

Cook’s note: These are best served with your nut butter of choice, berries and banana, or even your favourite vegan ice cream.

Find more flapjack recipes here.

Photograph: Toby Murphy 
Styling: Khanya Mzongwana

Megan Lagerwey Recipe by: Megan Lagerwey
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Megan Lagerwey is a certified IIN (Institute of Integrative Nutrition) Health Coach specialising in gut health and wellness. Since she started learning about the gut in 2017, she’s changed the way she eats. And because she has a major sweet tooth, she started creating treats incorporating gut-loving elements. Her recipes always promise lots of fibre or "plant points", and they're super easy to make! Follow her on Instagram @the_good_gut_guru.

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