🥞🧡 Sweet Potato Pancakes

Vegan Brunch with Caramel & Apples

Looking for a dreamy, fall-feeling breakfast that just so happens to be vegan, gluten-free, and a total showstopper? These Cozy Sweet Potato Pancakes are fluffy, warmly spiced, and layered with almond butter caramel and buttery cinnamon apples. Basically, brunch turned self-care.

Whether you’re making a lazy Sunday stack or want to impress someone who “doesn’t do vegan food”—these pancakes are your moment.

What’s Inside:

• Roasted sweet potato for moisture & natural sweetness

• Almond flour base for fluff + protein

• Warming spices (hi cinnamon + pumpkin spice!)

• Silky almond butter caramel

• Buttery cinnamon apples

• Optional chocolate chips (not optional, really)

Why You’ll Love It:

• Cozy, warm flavor without being too sweet

• Naturally vegan, gluten-free, and refined sugar-light

• Great for brunch, breakfast, or even dessert

• Looks impressive, tastes like magic

• Tastes even better with a blanket and maple syrup

Ingredients (Serves 2–3, Makes ~6 Pancakes):

Dry Mix:

• 1 ½ cups almond flour (organic, unbleached)

• 2 tbsp coconut brown sugar

• 1 tbsp baking powder

• ¼ tsp baking soda

• 1 tsp cinnamon

• ½ tsp pumpkin pie spice

• Pinch of salt

Sweet Potato Blend:

• 2 cups sweet potato (cooked + warm)

• ⅔ cup coconut milk

• 1 tbsp vegan butter

• 1 tsp lemon juice

• 1 tsp maple syrup

• 1 tbsp vanilla extract

Almond Butter Caramel Sauce:

• 2 tbsp coconut brown sugar (melted with a splash of water in a pan)

• ½ cup coconut milk

• 2 heaping spoonfuls almond butter

• ¼ tsp cinnamon

• Pinch of salt

• 1–2 tbsp of pancake batter (trust—it makes it creamy)

Warm Cinnamon Apples:

• 2 apples, diced

• 1 tbsp vegan butter

• Dash of cinnamon

Instructions:

1. Mix the dry ingredients:
In a large bowl, whisk together the almond flour, coconut sugar, baking powder, baking soda, spices, and salt.

2. Blend the sweet potato mix:
In a blender, combine sweet potato, coconut milk, vegan butter, lemon juice, maple syrup, and vanilla. Blend until silky smooth.

3. Combine wet + dry:
Slowly pour the blended sweet potato mixture into the dry bowl. Stir until just combined—don’t overmix. Let sit while you prep toppings.

4. Make the caramel sauce:
In a small pan, melt the coconut sugar with a splash of water. Once dissolved, blend with coconut milk, almond butter, cinnamon, salt, and a bit of pancake batter. Blend until smooth. Set aside to thicken slightly.

5. Sauté the apples:
In the same pan, melt vegan butter. Add apples and cinnamon. Cook over low to medium-low heat until soft and lightly golden.

6. Cook the pancakes:
Heat a pan with vegan butter on low. Scoop in about ¼ cup batter per pancake. Drop in chocolate chips while the batter is still wet. Flip when bubbles form and edges firm up—golden and fluffy is the goal.

7. Plate & serve:
Stack pancakes, spoon over cinnamon apples, and drizzle with almond caramel sauce.

Optional Add-Ons:

• Extra chocolate chips on top

• Maple syrup (if you're feeling extra)

• Toasted pecans for crunch

Storage Tip:

Keep leftover pancakes in an airtight container in the fridge for 2–3 days. Reheat gently in a skillet. Apples + caramel can be warmed on the stove for best texture.

The Vibe:

These pancakes feel like a cabin morning, soft socks on, and something cute playing in the background. Sweet, cozy, and secretly packed with nutrients. Whether you eat them solo or share with your favorite person—they’re pure, golden joy.