Sweet Potato Pancakes with Maple Tahini Apple Compote.  As if you didn’t already need another reason to love Saturday mornings.



Vegan, gluten free, dairy free

Recipe by Jentry Lee Hull

Yields ~ 6 small pancakes



  • 2 small or 1 large sweet potato
  • 2 Tbsp. almond meal
  • 1 Tbsp. oat flour
  • 1 tsp. ground flax meal
  • ½ tsp. pumpkin pie spice
  • pinch of cinnamon
  • ¼ tsp. pink Himalayan salt, or to taste
  • ½ Tbsp. unrefined coconut oil, melted, optional
  • 3-4 Tbsp. plant milk



  • 1 small granny smith apple
  • 3 Tbsp. tahini*
  • 1-2 Tbsp. water
  • 1 Tbsp. maple syrup
  • Pinch of cinnamon
  • Pinch of salt



  • Prepare sweet potatoes (the short version) – wash and scrub. Dry off and wrap each potato in a paper towel (use unbleached paper towels) or a clean cloth. Wrap potatoes together with a clean cloth towel and fold to keep snug (this keeps the heat and moisture in as they cook).  Place double-wrapped potato envelope in microwave and cook on high for 4-5 minutes.  Check sweet potatoes by carefully pinching down – heat will release, so wear an oven mitt or gloves.  If potatoes are tender and soft to the touch, remove from heat.  If they’re still firm, cook for another 60-90 sec.  Once potatoes are cooked, carefully remove from towels and place on a cutting board.
  • Holding the potatoes with a fork, cut each potato in half and scoop out the flesh. Place potato flesh in a large mixing bowl and mash with a fork, to remove lumps.
  • Add remaining ingredients and whisk together. Potatoes will resemble mashed potatoes.
  • Spoon mixture (~¼ cup-size) onto large non-stick skillet over medium heat. Cook each side for ~5 minutes until browned and crisp.
  • Unlike traditional pancakes, these will not bubble when it’s time to flip. So, be patient, if you try to flip too early, they may stick and glob together.
  • While pancakes are cooking, prepare maple tahini compote:
    • Core apple, cut into quarters, and slice each quarter into thin slivers.
    • In a small bowl, whisk together tahini, water, maple syrup, cinnamon and salt. Add more water, if needed.  Consistency should be smooth and runny, like syrup.
    • Stir in apple slices and evenly coat.
    • Note* Tahini can be bitter, so if you’re not a tahini fan, substitute with almond butter or peanut butter.
  • Once pancakes are done, top with maple-tahini apple compote and enjoy!


Thrive on,

Coach Jentry