Vegan Sweet Potato Pancakes with Vegan Bourbon Pecan Maple Syrup

Ingredients (6 pancakes)

Vegan Sweet Potato Pancakes

• ½ cup self-rising flour
• ½ cup whole wheat flour
• 4 tablespoons brown sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice (or your own blend of cinnamon, nutmeg, cloves, etc.)
• 1 1/2 cups unsweetened soymilk 
• 1 generous cup lightly packed grated sweet potato (I grated mine with the grating blade of my food processor, and I left the skin on)
• Vegan butter and/or vegetable oil for frying
• Vegan Bourbon-Pecan Maple Syrup

Vegan Bourbon-Pecan Maple Syrup

• 1 tablespoon vegan butter (I like Earth Balance)
• 1/4-1/2 cup pecan pieces
• 1/2 cup maple syrup
• 2 teaspoons bourbon

Method

Pancakes

1. Preheat oven to warm. In a medium mixing bowl, place first 6 ingredients. 
2. Make a well in the center and pour in soy milk. Stir together with a fork until well combined.
3. Stir in grated sweet potato until completely incorporated. 
4. In a large cast iron skillet, melt 1 tablespoon of the vegan butter, the oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.) 
5. Using a 1/4 cup measure, make pancakes, two at a time. Cook a couple of minutes on the first side until you see a few bubbles, get a nice rise and the edges appear set. Gently flip and cook another couple of minutes on the reverse. These will really lift while cooking the second side.
6. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. 
7. While pancakes cook, make syrup.
8. When cooked through, remove pancakes to plates or a serving platter, keep warm in the preheated oven, and repeat with remaining butter and/or oil and pancake batter. Serve warm with syrup.