I write about sweet potatoes often because I cook with them all winter long. Crank up the oven, bake some sweet potatoes and something yummy will definitely pop into your mind. Last night, as soon as the spuds went in, I knew what I was going to do with them. Pancakes? Pancakes!!! The word cake gets a girl excited so I couldn’t wait to wake up and make my favorite sweet potato cakes.
If you’ve been to Snooze Cafe in Colorado then you might see where I got my inspiration for this dish, they serve amazing pancakes there. I have made this one many times and it just gets better and better. My husband will eat it all day long and I think I’ve seen him eat it for dessert after dinner a few times.
The cakes are naturally sweet enough to appease the sweet tooth and can be enjoyed without syrup. However, to transform this pancake experience into a life changing one, you may want to add “The Gravy” – a salted caramel-ginger-maple syrup concoction inspired by the caramel sauce from Vegan Richa.
Wholesome, hearty, and easy this plate makes me smile all day. Maple syrup is soo good and is low on the glycemic level, yey! I am so happy I can stay true to my nutritional aspirations and still enjoy something as heavenly as this dish. I chose raspberries because they were on sale and looked tasty. You can add any berry you love. I’m stoked for you all to try it out.
- 3 flax eggs (3 TB ground flax meal + 9 TB water)
- ¾ cup + 2 TB spelt flour
- 1 tsp baking powder
- pinch of salt
- ½ tsp ginger powder
- ¼ tsp cinnamon
- 1 cup roasted sweet potato puree (2 medium potatoes)
- 1 tsp vanilla
- ½ TB olive oil
- 1 cup milk of choice (I used flax)
- ½ cup coconut sugar
- 1 TB maple syrup
- 2 TB water
- ¼ tsp vanilla
- 1 tsp molasses
- ½ tsp grated ginger
- ½ cup coconut cream
- Preheat electric griddle or pan on medium temperature. These need to be cooked low and slow.
- Mix water and ground flax meal in a small bowl (sit aside for 5-10 minutes).
- Add the dry ingredients in a bowl and whisk.
- Combine the sweet potato puree, vanilla, olive oil, and milk with the flax egg. Stir well.
- Pour liquid mixture into the dry ingredients and stir until just combined.
- Scoop onto a lightly greased griddle or pan. (I use coconut oil spray)
- In a small saucepan, add coconut sugar, maple syrup, water, vanilla, molasses, and ginger.
- Cook over medium heat until bubbling.
- Add coconut cream and sea salt to taste.
- Bring to a boil and then remove from heat.
- The sauce will thicken as it cools.