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.
2tablespoons + 1 teaspoonvegan 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
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 | ½cupLantic-Rogers Coconut Sugar, coconut sugar really does give the best results so please think twice before using a different kind of sugar
2tablespoonscashew butter, or almond butter
128g | ½packed cuporange sweet potato/yam, cooked
30 - 60 mls | ⅛ - ¼cupnon-dairy milk, depending how thick you want the sauce
¼teaspoonground cinnamon, or Jamaican Allspice (use whatever you put in the pancake batter).
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.
OPTIONAL EXTRA - Add a handful of chocolate chips to the batter Great served as they are but also lovely with a sprinkling of walnuts or pecans. Sliced banana also goes extremely well with them as does vanilla ice-cream if you are serving them for dessert.