I have now reached week 35 of this amazing third pregnancy and my focus is (rather naturally) on nesting, resting and comfort food… lots of it too! It’s hard to believe it was exactly 3 years ago that I was starting to breathe deeply again, knowing I was at the tail end of my high risk pregnancy with Cupcake. To those of you who were with me then and are still here today, I will never forget your kindness during those months leading up to my daughter’s eventual happy arrival. Thank you.

Taking into account my current pregnancy cravings and after having watched That Sugar Film, I felt particularly inspired to create another IQS-style recipe; one that’s big on comfort and low on sugar. These plant-based pancakes are easy to prepare and, no doubt, delicious with all manner of toppings, though I heartily recommend my super-easy-to-make Toffee Nut Crunch (an old recipe from 2014, but a truly perfect pairing!) and whipped coconut cream.

I hope you’ll like this recipe as much as I enjoyed eating these pancakes!

❤ MM xx



Prep time: 5 minutes (assuming purée is made) | Makes: 6 pancakes


425 ml plain organic flour (can be gluten-free, if you prefer)
1½ tbsp baking powder
A pinch of salt
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cardamom
1/4 tsp ground ginger
100 ml of sweet potato purée
3 tbsp of melted coconut oil/olive oil
1 tbsp rice malt syrup
1 tsp vanilla extract
400-450 ml almond milk (start with 400 ml, and add a tbsp extra or two if required)
Coconut oil/olive oil for the pan


  1. Combine dry ingredients in a large bowl, giving them a little whisk. Combine wet ingredients in a medium-sized mixing bowl the add to the dry ingredients. Stir just until blended.
  2. Heat a lightly oiled pan over medium-high heat. Drop the pancake batter by large spoonfuls (I use a small ladle) into the pan and cook until bubbles are starting to form on the surface and the edges appear dry. Flip, and cook until browned on the other side. Repeat until all batter is used.

*These pancakes can be made ahead and reheated.
**Pumpkin puree could be used in place of sweet potato.



75 g of mixed raw, unsalted nuts (I used a mix of almonds, cashews and pecans)
2 tsp raw cacao nibs
1 tbsp of melted coconut oil
2 tbsp rice malt syrup
A pinch of salt
1/4 tsp vanilla powder



  1. Roughly chop nuts. Pop them in a bowl with cacao nibs.
  2. Mix melted coconut oil with rice malt syrup, salt and vanilla powder. Pour syrup mixture over the nuts and stir everything to combine.
  3. Tip this mixture into a skillet/non-stick frying pan and toast over medium heat, stirring frequently, until nuts are turning golden and a syrupy caramel has formed around them (3-5 minutes).
  4. Tip out onto a sheet of baking paper, flatten mix out with your spatula, before breaking up slightly. Allow to cool, then use as you please (though preferably atop a gorgeous stack of sweet potato pancakes 😉 ).



  1. Okay, I totally drooled at the first picture – then I saw the name and drooled even MORE! This recipe looks absolutely scrumptious and I need it in my life ASAP. Who said vegan was restrictive? 😀 Thanks for the recipe. How many people does it serve?

  2. Such a great idea, making pancakes from sweet potatos. Just made brownies from sweet potatos the other week and loved it…
    Also, enjoy your last few weeks of your pregnancy (I’m 27 weeks along 😉 …


  3. Pingback: HBC Foodie: Miss Marzipan - HBC Magazine

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