Vegan Sweet Potato Pancakes
Author:Light and super-fluffy, perfectly spiced Vegan Sweet Potato Pancakes drizzled in the most delicious sweet potato caramel sauce! So good!
Ingredients
For the pancakes
- ⅓ packed cup (85 grams) cooked and cooled orange sweet potato , or yam or pumpkin
- 1¼ cup (300 ml) dairy-free milk
- 2 tablespoons (30 ml) liquid oil or melted vegan butter , plus a bit more for the pan when cooking them
- 2 tablespoons coconut sugar or dark brown sugar
- 1 teaspoon apple cider vinegar , or lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon , or pumpkin spice
- ½ teaspoon fine sea salt
- 1½ cups (187 grams) flour , all-purpose (plain in the UK), spelt or wholewheat
- 1 tablespoon baking powder
- ¼ teaspoon baking soda , (bicarbonate of soda in the UK)
For the caramel sauce
- ½ cup (75 gram) coconut sugar or dark brown sugar
- 2 tablespoons (30 ml) water
- ½ teaspoon fine sea salt
- 2 tablespoons cashew or almond butter , or sunflower seed butter/tahini for nut-free
- ½ packed cup (128 grams) cooked orange sweet potato , or yam
- about 6 tablespoons dairy-free milk
- ¼ teaspoon ground cinnamon , or pumpkin spice
INSTRUCTIONS
For the pancakes
- To a large mixing bowl, add the sweet potato and mash well with a fork until pretty much smooth.
- To the sweet potato, add the milk, oil or vegan butter, sugar, apple cider vinegar, vanilla, cinnamon, and salt. Mix together really well.
- Add the flour, baking powder, and baking soda and mix gently together. Just stir until you cannot see any dry flour. Do not overmix.
- Heat a griddle or skillet/frying pan over medium-low heat (no higher). Add a little vegan butter or oil and let it warm through.
- Scoop the batter onto the griddle/pan. I use about ⅓ cup (80 ml) per pancake. Level the tops a bit, then leave well alone until the edges are looking firm and the top is starting to bubble all over. It should take about 6 minutes. Don't rush them. The trick for good vegan pancakes is to let them cook slowly. Once bubbly, flip then cook for another 3 to 4 minutes or until golden.
- Serve drizzled with the warm sweet potato caramel sauce.
For the sweet potato caramel sauce
- To a small saucepan, add the sugar and water and heat over medium heat until it is liquid, and you can't see any grains of sugar. It will only take a couple of minutes. Remove from the heat.
- To a blender or food processor, add the sweet potato, nut/seed butter, salt, half the milk and the cinnamon. Pour in the sugar mixture and blend until completely smooth. Add extra milk to thin as desired to a nice drizzling consistency. Return to the pan and warm gently for a few minutes before serving with the pancakes.
NUTRITION
Serving: 1serving of 2 pancakes with caramel | Calories: 223kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 377mg | Potassium: 378mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5203IU | Vitamin C: 5mg | Calcium: 135mg | Iron: 2mg
