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]



  • 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.