Step 1

Add the flour, coconut sugar, baking powder, baking soda, salt and cinnamon to a bowl and mix together to combine.

Step 2

Add the milk, sweet potato, vegan butter, flax, vinegar and vanilla extract to a blender and blend until completely smooth.

Step 3

Pour the liquid mixture into the dry ingredients and mix gently together. Just stir until you cannot see any dry flour. Do not over-beat it or use the blender. As soon as everything is incorporated, stop and set aside for 5 - 10 minutes.

Step 4

Make the caramel sauce while the batter rests. In a small saucepan add the coconut sugar and water and heat over medium heat until it is liquid and you cannot see any grains of sugar. Remove from the heat.

Step 5

Rinse the blender out and add the sweet potato, nut butter, salt, half the milk and the cinnamon. Pour in the melted sugar mixture and blend up until completely smooth. Add extra milk to thin to desired consistency. Return to the pan and warm gently for a few minutes before serving with the pancakes.

Step 6

Heat a griddle or skillet/frying pan over medium-low heat. Add a little vegan butter or oil or if it's non-stick you can cook them without oil.

Step 7

Scoop the batter onto the griddle/pan. Leave well alone until the edges are looking firm and the top is either starting to bubble a little or beginning to solidify (they don't always bubble). It takes about 5 minutes. Flip then cook for another 3 to 4 minutes or until golden.

Step 8

Serve immediately drizzled with the warm caramel sauce.