Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Sweet Potato Cranberry Pancakes [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

The perfect brunch for Sunday morning: sweet potato pancakes with cranberries, topped with a generous drizzle of maple pecan syrup.

Sweet Potato Cranberry Pancakes [Vegan]

This Recipe is :

Dairy Free Vegan



  • 2 tablespoons ground flax seed
  • 1/4 cup plus, 2 tablespoons filtered water
  • 2 cups gluten free all purpose flour
  • 3/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup coconut sugar
  • 1 1/4 cups thin coconut milk  at room temperature
  • 3/4 cup sweet potato puree
  • 3 tablespoons melted virgin coconut oil
  • 1/2 cup dried cranberries

Maple Pecan Syrup Drizzle:

  • 2 tablespoons maple syrup
  • 1/4 cup pecan butter
  • 1-2 tablespoons filtered water, as needed



  1. In a small bowl, whisk together the flax seed and water, and set in the fridge for 15 minutes until the mixture is gel-like.
  2. Meanwhile, whisk together the flour, salt, baking powder, baking soda, and coconut sugar in a large bowl.
  3. Whisk in the coconut milk, sweet potato and oil until combined, then the flax eggs until combined.
  4. Stir in the cranberries.
  5. To cook pancakes, preheat oven to 200°F. Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom.
  6. Once hot, add the batter in 1/4 cup amounts. Let the pancakes cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula and cook another 2-3 minutes on the other side.
  7. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.

Maple Pecan Drizzle

  1. Whisk together all ingredients until smooth (if it is too thick to drizzle, whisk in a little more filtered water), then drizzle over the pancakes before serving.





Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant-based desserts as well as savory dishes. She is also the author two cookbooks. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Copycat Crunchwrap Supreme [Vegan]

Copycat Crunchwrap Supreme

Quinoa Chocolate Chip Cookies [Vegan, Gluten-free]

Quinoa Chocolate Chip Cookies (Vegan, Gluten-free)

Orange Coconut Truffles [Vegan, Nut-Free, No Refined Sugar]

Curried Split Pea Soup with Root Veggies and Ginger [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

3 comments on “Sweet Potato Cranberry Pancakes [Vegan]”

Click to add comment
Kelly Shea
3 Months Ago

I'm not a pancake person but...These look delish!

Gary Smith
3 Months Ago

Linda J Smith, these sound good

Adam Senase
3 Months Ago

Shirley Senase


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×