These Sweet Potato SunButter Pancakes + Salted SunButter Caramel are a uniquely delicious way to enjoy breakfast. Completely fluffy, dairy-free, and vegan; these pancakes are truly irresistible with a nice kick of nutty, sweet flavors. Made in just a few short steps and under 30 minutes.
Sponsored Post: This post is sponsored by SunButter, but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.
Hey, Hey, Hey!
The new week is in full swing and I’ve been dying to share these pancakes with you! If you’ve been an avid reader of Orchids + Sweet Tea, then you’ll know that I’ve had my fair share of SunButter flavored recipes and have fallen in complete love with this interestingly tasty, nutty butter.
If you aren’t aware, SunButter is a great alternative to Peanut Butter, Almond Butter, or any other Nut Butter rather. Specifically awesome for those who are allergic to specific nuts, SunButter is a healthy, new way to enjoy foods!
If you’ve been following this blog for some time, then you’ll know that I am a HUGE believer in using the best, most quality ingredients, which is the key to eating healthier. Like many of my faves and go-to’s like Bob Red Mill’s, Sugar in the Raw, Enjoy Life Products, Purely Elizabeth, Justin’s, and more; SunButter is one of great quality, has no GMOs, vegan, gluten-free, and so GOOD! Plus, SunButter is free from the top 8 allergens: peanuts, tree nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish.
I definitely recommend purchasing a jar or two on their website or a major retailer like Amazon. Don’t worry–you can always see Where To Buy SunButter.
If you’re a real die-hard fan of sweet potatoes like I am, then these Loaded Spinach, Bacon, Egg, + Cheese Sweet Potato Boats would be the perfect addition to your plates, meal prep for the week ahead, or even to enjoy for brunch.
Then there is this Sweet Potato Bread + Maple Butter Glaze which is naturally sweet, super moist, tender, and loaded with sweet potato flavor and comes topped with a lightly sweet maple butter glaze and pumpkin seeds for a slight crunch. Personally, the star recipe that I’ve made recently using sweet potatoes are these Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze. They are fluffy, soft, thick, sweet, and surely does just melt in your mouth with every bite. Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Maple Pecan Glaze that will leave you ‘Cinnamon Roll obsessed’. Definitely not your average vegan sweet treat, but 100% homemade and filled with pure goodness!
However, when it comes to pancakes (which also are bursting with Sweet Potato, I might add!), I’d recommend testing out these Thick + Fluffy Sweet Potato Pancakes which are a homemade, healthy, and dairy-free way to kick start your day!
Oh and since Sweet Potatoes are the topic of conversation when it comes to the recipe, DID YOU KNOW that they are really great at:
They actually contain more fiber than regular potatoes! Who knew? Plus, they are good sources of magnesium, which is what helps aid them in being a great facilitator in digestion.
Since they are rich in beta-carotone (a major antioxidant), they are awesome at defending your body from a wide variety of issues. In addition, they contain other great antioxidants which include: Vitamin C and B-complex, iron, and phosphorous.
Yes, that’s right! Sweet Potatoes are great at soothing the stomach and intestines. The previous listed vitamins that help to boost your immune system also are great at curing stomach ulcers. Plus, the roughage in sweet potatoes help to combat constipation and acid formation, which both help to reduce the chances of ulcers.
Be on the look out for some other awesome SunButter recipes in the coming months. In the meantime, let’s talk about these PANCAKES!
OK, let’s dig right into these delicious pancakes, shall we?
Start by whisking together the all-purpose flour, baking powder, cinnamon, nutmeg, and sea salt in a large bowl and set aside.
In a separate bowl, add the Almond milk, apple cider vinegar, mashed sweet potatoes, maple syrup, coconut oil, and SunButter, whisking everything together until well combined.
Now, add the wet ingredients in with the dry ingredients and stir together with a spatula until well combined. **Try not to Over-mix.** Once fully combined let the batter sit for 2-3 minutes, so that ingredients can “activate”. NOTE: Batter should be thick, but slightly ‘liquidy”; if not, add a few Tbsps more of Almond milk until consistency is “in-between”.
Add a thin slice of vegan butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.
To Make Salted SunButter Caramel Sauce:
In a small saucepan over medium-high heat, whisk together the maple syrup, SunButter, and vanilla together while it heats. Continue whisking until fully combined and smooth.
Bring the mixture to a boil (while still whisking!) and then reduce the heat to low, cooking it for another minute or so. Add in coarse sea salt and stir until incorporated. Once fully thick (and resembles Caramel Sauce), remove from heat and let it cool slightly, continuously stirring until to avoid it from hardening. Serve immediately.
To serve, stack pancakes onto one another and lightly drizzle with Salted SunButter Caramel Sauce.
Sweet Potato SunButter Pancakes + Salted SunButter Caramel.