Make this super healthy sweet potato pancake recipe for your next breakfast or brunch. They’re filling, decadent, and super healthy. High in protein, fiber, and vitamin A, they’ll keep you and your family happy and healthy through the fall and winter months
If you’d let me, I’d eat breakfast 3 meals a day.
There are so many options! You can go sweet or savory, raw or cooked, light or more substantial.
Many of you have heard about the famous, two-ingredient pancakes which are getting rave reviews from readers around the country (and are basically the breakfast I make for any house guests or whenever I need to show gratitude to someone sharing their house with me).
But my sister’s latex allergy (which means she can’t have foods like bananas, mangos, and avocados), made me want to try out some banana-free pancakes.
While these super healthy sweet potato pancakes have more than 2 ingredients, they are still free of flour, grains, and can even be sugar free.
The banana egg pancakes have a light, tropical feel, but the sweet potato pancakes are perfect for the chillier fall and winter days ahead. If anything, they seem even more like regular pancakes than the banana pancakes do, so you can fool even the pickiest eaters in your house.
And since we’re such close friends, I’ll let you in on an amazing secret: pair the pancakes with a little maple syrup and pecan butter (we used handmade, but you can find great pecan butter from Big Spoon here). It is the most delicious combination, and you’ll almost feel bad about how delicious it is.
Let’s count up the score, shall we? We have:
-make with whole foods
-high in fiber and vitamin A
Time to get cooking!
- 1 ½ cups cooked sweet potato
- 4 eggs
- 1 tbsp chia seeds
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- Coconut oil (for pan)
- 1 tsp honey (optional)
- Almond, peanut, or sunflower seed butter (for dipping, optional)
- Maple syrup (for dipping, optional)
- Jam (for dipping, optional)
- Combine the sweet potato, eggs, chia, baking powder, salt, cinnamon, ginger, and honey (if using) in a blender and blend until combined and smooth. (If your batter is too thick, just add a few tablespoons of water and blend!)
- Preheat your skillet to medium/high heat with coconut oil.
- Spoon out the batter onto the skillet – about 2 tbsp for each pancake (works best if the pancakes are about 3 inches in diameter).
- When the bottoms of the pancakes begin to solidify and turn brown, flip the pancakes over.
- Cook until browned on the bottom (you want them to still be fluffy and slightly squishy through the middle.)
- Keep warm until serving.
- When serving, top with nut butter and a bit of jam or maple syrup
Thanks for reading, and have a wonderful day,
Samantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach, yoga instructor, and makes delicious snacks to help you eat with intention. Learn more here.
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