I made these pancakes again this morning and I’m so addicted! Although I may have a ton of sweet potato recipes on my blog, in my opinion, there’s no such thing as too many. If you’re like me and eat a ton of sweet potatoes it’s likely you’ll have some left over in your fridge at some point. So, put it to good use and mix up a batch of these for your weekend breakfast!
This gluten, dairy, and refined sugar-free recipe uses minimal ingredients and is as clean as pancakes get with just sweet potato, egg, almond milk, oat flour, maple syrup, and some spices. The added toppings are not only endless but a bonus! Our favorite way to serve them is with some dairy-free chocolate, banana, and maple syrup- yum!
What’s your favorite pancake topping?
Sweet Potato Pancakes
Author: The Hungry Happy Mama
Yields: about 4 small pancakes or 1 large waffle
Prep time: 5 minutes
Cook time: about 10 minutes
- 1 c mashed sweet potato*
- 1 eggs
- 1/2 c almond milk
- 1/4 c maple syrup + more for serving
- 1 tsp vanilla extract
- 1 c oat flour
- 2 tbsp ground flax
- 2 tsp baking powder
- 1 tsp cinnamon
- pinch of sea salt
- ghee or butter for pan
- Mash the sweet potato in a bowl.
- Whisk in the egg, almond milk, syrup, and vanilla.
- Add in the flour, flax, baking powder, cinnamon, and sea salt and mix to combine.
- Heat ghee/butter in a large non-stick skillet over medium-low heat.
- When warm, pour batter (about 1/4 cup per pancake) onto pan. Flip halfway through to lightly brown both sides.
- Serve warm with desired toppings.
Storing: pancakes will keep best for up to 3 days in fridge in an airtight container. To reheat, the best method is in the toaster/toasted oven.
*Recipe note: This is a great way to use up leftover sweet potato but if you don’t have any on hand simply pierce a potato with a fork and either microwave or roast until soft.
To make waffles: follow instructions up to step 2 and then cook as directed per your particular iron.