Go Back
Sweet Potato SunButter Pancakes + Salted SunButter Caramel
Print Recipe
No ratings yet

Sweet Potato SunButter Pancakes + Salted SunButter Caramel

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 10 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Keyword: breakfast, caramel, dairy-free, healthy, hot cakes, pancakes, sunbutter, sweet potatoes, vegan
Calories: 2049kcal
Author: Shanika

Ingredients

  • 1 ½ cups organic all-purpose flour (I use Bob’s Red Mill)
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon coconut oil
  • 1 ¼ cups Almond milk, unsweetened (I use Califia Farms; Can also use your favorite Non-dairy milk or water)
  • 2 Tbsps apple cider vinegar
  • 2 Tbsps pure maple syrup (adjust to your preferred sweetness!)
  • 1 cup sweet potato puree (See Notes)
  • 1 tablespoon SunButter, No Sugar Added

Salted SunButter Caramel Sauce:

  • ½ cup pure maple syrup
  • ¼ cup SunButter, Creamy
  • ½ teaspoon vanilla extract
  • ½ teaspoon coarse sea salt

Instructions

  • 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 ⅓ 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.
  • Bon Appetite!

Notes

SWEET POTATO: 1 medium to large sweet potato yields about 1 cup of mashed potato puree. To cook: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potato and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until "pureed". Continue recipe.

Nutrition

Calories: 2049kcal | Carbohydrates: 366g | Protein: 43g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 3549mg | Potassium: 2079mg | Fiber: 16g | Sugar: 140g | Vitamin A: 53863IU | Vitamin C: 57mg | Calcium: 1557mg | Iron: 16mg