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Sweet Potato Pancakes
A healthier substitute for your morning breakfast or brunch. These sweet potato pancakes are naturally soft and sweet.
Course
Breakfast & Brunch
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
pancakes
Calories
55
kcal
Author
Kristine Underwood
Ingredients
▢
1
cooked sweet potato flesh
▢
2
eggs
▢
2
TBS
water
▢
1/2
tsp
baking soda
▢
1/2
tsp
vanilla
▢
1/2
tsp
cinnamon
▢
1/4
tsp
ginger
▢
1/8
tsp
sea salt
US Customary
-
Metric
Instructions
Cook sweet potato for 4-5 minutes in the microwave until tender and let cool.
Using a spoon, scoop out the inside of the potato, place in medium size bowl, and mash using the back side of a fork.
Beat in eggs and vanilla and mix until fully incorporated.
Stir in baking soda, spices, and salt.
Blend with immersion blender until smooth (or use blender/food processor).
To cook the pancakes: Preheat griddle to medium and melt some ghee (or coconut oil or butter).
Spoon batter onto the griddle and cook about 3 minutes on each side or until golden brown and firm.
Remove from griddle and serve with fresh fruit, chopped pecans, or 100% maple syrup.
Nutrition
Serving:
1
pancake
|
Calories:
55
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
0.5
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.01
g
|
Cholesterol:
55
mg
|
Sodium:
181
mg
|
Potassium:
149
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
5423
IU
|
Vitamin C:
1
mg
|
Calcium:
21
mg
|
Iron:
1
mg