Behold these fluffy, golden pancakes in all of their whole-grain, vegetable containing, coconut sugar, spiced glory.......Yes my friends, these are Vegan Sweet Potato Pancakes drizzled in THE most delicious Caramel Sauce.
These amazing Vegan Sweet Potato Pancakes are brought to you thanks to Lantic-Rogers who are kindly sponsoring this post....
Griddles at the ready......
Who doesn't love pancakes? Breakfast, brunch or dbrinner......Whatever the time of day, pancakes are just perfect, even more so when they have hidden veggies in them!
You know that I like to healthify things up a bit if I can, which is why in these fluffy, oh so delicious, golden pancakes you will find sweet potato, whole-grain spelt flour, no refined sugar, no dairy and no eggs. Plus even the rich, dreamy caramel sauce contains sweet potato. And let me tell you. that sauce....It's so good it's hard not to eat it straight from the pan! ♡
Coconut sugar is my sweetener of choice in both the Vegan Sweet Potato Pancakes and the caramel sauce. It's rich, deep, caramel flavour works so beautifully with the sweet potato and the whole-grain spelt flour plus it makes a fantastic base for the caramel sauce. It also happens to be my favourite variety of sugar. I could literally eat it by spoon from the bag given half the chance, so when I was offered the opportunity to work with Lantic-Rogers newest nature-inspired sweetener solutions I didn't need any persuading.
Lantic-Rogers Coconut Sugar is produced from the sweet sap of tropical coconut blossoms and was recently voted Product of the Year in Canada's Consumer Survey of Innovation. It is 100% natural and does not contain any artificial flavours or preservatives, plus it is organically grown and sustainably farmed which is important to me where sugar is concerned. It is the perfect sugar to use in these Vegan Sweet Potato Pancakes.
Lantic-Rogers other brand new addition is a Smart Sweetener Blend Sugar + Stevia. It is twice as sweet as sugar so you don't need as much, thus reducing calories, and it can be used in just the same way that regular sugar can be, including in baked goods. So far I have been using it to sweeten my oatmeal in the mornings. Just a teaspoon of it is enough in each bowl and it has no artificial Stevia type taste like some brands I have tried in the past. I am looking forward to experimenting with it some more.
HOW TO MAKE VEGAN SWEET POTATO PANCAKES WITH CARAMEL SAUCE
These pancakes aren't complicated to make at all. There is just the extra step of blending the sweet potato into the milk that makes them different from regular pancakes. That takes all of an extra 2 seconds, so no hardship at all.
Like all pancakes the dry ingredients are placed in a bowl, the wet in another, then they are combined. It is really important to only just mix. Don't go mad and blend it all together or beat it like mad. When you mix too well, it activates the gluten and you will end up with not so fluffy and light pancakes. The trick is to mix until the flour is just combined and you can't see any dry bits. Then stop, and lay down that spoon. Pancake perfection is imminent!
The accompanying sauce is a modified version of my Five Minute Vegan Caramel Sauce and takes quite literally 5 minutes, probably less. Both the pancakes and the sauce are flavoured with sweet potato, and either cinnamon or Jamaican Allspice. I started making them with cinnamon and it works beautifully, but then during my trials I ran out and replaced it with Jamaican All Spice. Both work extremely well and can be used interchangeably in this recipe.
So, what are you waiting for?
Get that griddle griddling, those pancakes mixing and that sauce drizzling....You guys are in for a treat! Life doesn't get any sweeter than having a great big stack of whole-grain, perfectly spiced fluffy pancakes drenched in caramel sauce plonked down in front if you! ♡
For more vegan pancakes recipes, check out these great options:
- Vegan Banana Pancakes
- Gingerbread Pancakes
- Vegan English Pancakes
- Vegan Gluten Free Pancakes
- Vegan Spelt Pancakes
- Healthy Oil-Free Pancakes
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
Vegan Sweet Potato Pancakes with Caramel Sauce
Ingredients
For the pancakes
- 200g | 1.5 cups spelt flour , wholewheat will work too but the pancakes will turn out a little heavier
- 3 tablespoons Coconut Sugar
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon , or Jamaican Allspice
- 240mls | 1 cup non-dairy milk
- ¼ cup water
- 85g | ⅓ packed cup cooked orange sweet potato/yam
- 2 tablespoons + 1 teaspoon vegan butter , gently melted, any neutral tasting oil can be used instead, if using coconut oil be sure it is in a liquid state, for an oil-free option you can sub the oil for cashew or almond butter but the texture will become a little heavier and not quite as fluffy. If you do use nut butter add an extra 2 tablespoons of water or milk
- 3 teaspoons ground flax seed
- 1 teaspoon apple cider vinegar , or lemon juice
- 1 teaspoon vanilla extract
- oil for cooking the pancakes , optional. I use a newish griddle and do not need to use any oil but if your pan or griddle tends to stick be sure to grease it with a little oil
For the caramel sauce
- 75g | ½ cup Lantic-Rogers Coconut Sugar , coconut sugar really does give the best results so please think twice before using a different kind of sugar
- 2 tablespoons water
- ½ teaspoon salt
- 2 tablespoons cashew butter , or almond butter
- 128g | ½ packed cup orange sweet potato/yam , cooked
- 30 - 60 mls | ⅛ - ¼ cup non-dairy milk , depending how thick you want the sauce
- ¼ teaspoon ground cinnamon , or Jamaican Allspice (use whatever you put in the pancake batter).
INSTRUCTIONS
- Add the flour, coconut sugar, baking powder, baking soda, salt and cinnamon to a bowl and stir together well.
- Add the milk, water, sweet potato, butter, flax, vinegar and vanilla extract to a blender and blend until completely smooth.
- Mix the blended liquid with the dry ingredients gently, and do not over mix. Just stir it together until you cannot see any dry flour. Do not beat it or use the blender. As soon as everything is incorporated, stop and set aside. Leave to rest for 5 - 10 minutes.
- Heat your griddle or a heavy bottomed fry pan over a medium heat (I set my griddle to 375°F).
- Make the caramel sauce while the batter rests. In a small sauce pan add the coconut sugar and water and heat over a medium heat until it is liquid and you cannot see any grains of sugar. Remove from the heat.
- Rinse your blender out and add the sweet potato, cashew butter, salt, ¼ cup milk and the cinnamon. Pour in the melted sugar mixture and blend everything up until smooth. Add extra milk to thin to desired consistency. Return to the pan and warm gently for a few minutes before serving with the pancakes.
- Check the griddle/pan is hot, then scoop ¼ cup (around 60ml) amounts of batter on to it. Leave well alone until the edges are looking firm and the top is either starting to bubble a little or beginning to solidify (they don't always bubble). It takes about 5 minutes. Flip then cook for another 4 minutes.
- Serve immediately drizzled with the warm caramel sauce.
NOTES
NUTRITION
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This is a sponsored conversation written by me on behalf of Lantic-Rogers. I only ever recommend products that I truly enjoy & use myself & the featured recipe, opinions & text are all my own.
Barbara Boldt says
These pancakes are amazing! I didn’t make the sauce because I don’t do nut butter, but the pancakes alone with some ghee and applesauce and fig juice were delicious. These are a keeper!
Ellen says
Is there a gluten free flour I could use?
A Virtual Vegan says
I have never tried them with gluten-free flour. Oat flour would probably work but you would need to adjust the liquid slightly as it's not as absorbent as spelt. Just add enough to make it a really thick batter, almost like cake batter and it should be fine.
Jonna says
Thank you for sharing this recipe!!! It's amazingly yummy!!!! The best pancake so far... vegan or non- vegan!
A Virtual Vegan says
That's so good to hear. Thank you!
Tami Dana says
Tried these this morning for breakfast! Sooooo good! Pretty sure I'd be tempted to eat my own arm with that caramel sauce slathered on it!!
Thank you,
Tami
A Virtual Vegan says
Ha ha! I know the feeling. It's good on so many things! I'm so pleased you enjoyed the pancakes.
Kirsten Shovilin says
I wish there were photos of the batter before cooking...I’m making it now and it seems really really thick (like cookie dough)
A Virtual Vegan says
This is a pretty old recipe. I've started to do more progress shots now. To be honest with you, I can't even remember what the batter was like, it was so long ago. With pancakes though, the thickness of the batter is pretty flexible. The thicker the batter the fatter and fluffier the pancakes will be. They will be fine. You can add a little more milk if you like to thin it out a bit. The thinner the batter the thinner and less fluffy the pancakes. I do prefer thicker batters when making American style fluffy pancakes.
As an aside though, did you weigh your flour? If you used cups it could be that you've unintentionally used a little too much flour. Literally every-time you fill a cup there is a different weight of flour in it. It's impossible to be accurate with them. That's why I'm always wittering on about buying digital kitchen scales! Finger crossed you were happy with them regardless anyway!
Yvonne says
I am in love with these pancakes, and that's without the sauce! I eat them with maple syrup or cold with cashew butter and honey. YUM!! I've made them with an almond- flour based GF flour mix and those were great too! I don't think I'll have any reason to make any other kind of pancake. Thank you for creating a perfect pancake recipe!
A Virtual Vegan says
Yay! Thank you Yvonne. I'm so glad you are enjoying them. If you haven't tried my Gingerbread Pancakes they are worth a go too. I actually prefer them to the sweet potato ones. Thank you so much for stopping by to leave feedback. I really appreciate it! Oh and here's the link for the gingerbread ones just in case...One can never have too many pancakes ;O) https://avirtualvegan.com/vegan-gingerbread-pancakes/
Tina says
Hi,
I am wondering if it would be okay to use amaranth or quinoa instead of the spelt flour? I'm trying to avoid wheat, oats, rice, and corn.
A Virtual Vegan says
I haven't tried it myself, but if you do I would love to hear how it turns out!
mbashford says
Really great recipe for anyone who loves American-style pancakes, autumn-inspired flavours and is looking for vegan breakfast ideas!
Took me about an hour to make (must be my cooking abilities!!) and I burned the first few pancakes (try cooking them for a shorter time than suggested to avoid this) but after that it was all worth it!
Try using a small amount of silken Tofu instead of flax seed if you don't have flax seed to hand, this worked well for me. Also adding maple syrup to the sauce gives it extra sweetness if that's what you like :)
nami says
Absolutely delicious. They turned out perfect. Such a great recipe. Thank you!
A Virtual Vegan says
Thank you!
Ginny McMeans says
You are killin' me. This is absolutely amazing from the pancakes to the sauce.
A Virtual Vegan says
Thank you so much Ginny! ????
Jenn says
They turned out so perfect, Mel! Well worth all the hard work. I want to dive head first into that caramel sauce!
A Virtual Vegan says
Thanks Jenn! They were worth the effort and yes that caramel sauce is very dive-in-able!
Linda @ Veganosity says
OMG! I'm putting this on my list for Thanksgiving breakfast ideas. YUM!
A Virtual Vegan says
You have more willpower than me to wait until Thanksgiving! ;O)
Rachel Herriott says
These look delicious. Just one question (it may be a silly one) but is the sweet potato cooked or raw when you put it in the blender? Can't wait to try them!
A Virtual Vegan says
Not silly at all! I wrote 'cooked' on the sauce part but missed it on the pancake part. I just amended it. It is cooked sweet potato. I hope you enjoy them!
Kristina says
I am currently looking at the sugars I use - docs say to limit because of my migraines... this sounds closer to the kind of thing I need to be using...
also = these pancakes! yum! definitely making these soon!
A Virtual Vegan says
I hope switching your sugars makes a difference to your migraines. Test out the coconut sugar with these pancakes! ;O)
Sophia | Veggies Don't Bite says
Love putting caramel sauce on pancakes! SO good. Sweet potatoes are such a great ingredient too and so versatile for so many things. Yum!
A Virtual Vegan says
Thanks Sophia. Sweet potatoes are the best...(as is caramel sauce ;O) !
Amy Katz from Veggies Save The Day says
These look amazing! I've never had sweet potato pancakes before, but I know I'm going to like them, especially with that caramel sauce!
A Virtual Vegan says
Thank you Amy. Let me know what you think if you give them a try!
Dianne says
These look so perfect for weekend brunch! I love that they're made with sweet potatoes!
A Virtual Vegan says
Knowing they have veggies in makes me feel less guilty after eating a massive stack of pancakes! ;)
Becky Striepe says
Wow, these look phenomenal! Loving that caramel sauce especially.
A Virtual Vegan says
Thanks Becky...It's so good!