There’s nothing like the flavors of fall in a healthy breakfast meal! Sweet potato, cinnamon, and just the right amount of maple syrup. These Healthy Sweet Potato Pancakes are what autumn dreams are made of! Here’s what we’re loving about them:
- They’re SO easy to make!
- They only take about 20 minutes total.
- Made with only 8 simple ingredients.
- Can use homemade sweet potato puree or canned sweet potato.
- Your choice of flour.
- They’re perfect for enjoying fresh or freezing for later!
Whether you’re looking for a great way to use the sweet potatoes you have on hand or you’re wanting an easy, fall-flavored breakfast recipe, these Sweet Potato Pancakes are perfect for everyone!
You’ll also love: Healthy Brunch Recipes For Fall
What you need
You’ll only need 8 simple ingredients for this easy recipe!
Sweet potato puree – Make your own by boiling peeled sweet potatoes and blending together into a puree (like we did in this Sweet Potato Soup recipe) or use canned sweet potato instead!
Eggs – Want to make a vegan version? Simply replace the eggs with Flax Eggs!
Coconut oil – We love stocking up on this coconut oil for a discounted price at Thrive Market!
Almond milk – Feel free to substitute with your milk of choice.
Apple cider vinegar – Apple cider vinegar helps activate the baking powder and makes these pancakes fluffy!
Oat flour – If you’re looking for a great gluten-free flour, this oat flour is perfect for healthy pancakes! Another great option is this gluten-free 1-to-1 baking flour. Don’t need these to be gluten-free? Whole wheat flour and/or regular flour work great, too!
Cinnamon – A little bit of cinnamon adds delicious fall flavors to these sweet potato pancakes!
Baking powder – Baking powder helps make these pancakes extra fluffy.
How to make Sweet Potato Pancakes
1. Combine sweet potato puree, eggs, coconut oil, almond milk, and apple cider vinegar together.
2. Mix flour, baking powder, and a dash of salt together.
3. Pour the liquid ingredients into the dry ingredients and whisk together.
4. Cook the pancakes and enjoy!
TIP: Cook the pancakes for the right amount of time by making sure that they start to bubble before flipping over!
Toppings
Serving these pancakes fresh? Here are a few healthy topping ideas:
- Greek yogurt
- Fresh fruit (bananas, strawberries, apples, blueberries)
- Walnuts or pecans
- Almond butter or cashew butter
- Maple syrup
- Honey
No matter how you decide to top these yummy pancakes, you’ll LOVE how fluffy and delicious they are!
You’ll also love: 9 Easy Healthy Pancakes Recipes!
Freezing Sweet Potato Pancakes
These Healthy Sweet Potato Pancakes can be made in advance and frozen for later! To freeze, simply let cool in the refrigerator for about an hour in an airtight, freezer-safe container without the lid. Next, add the lid and store in the refrigerator for up to 3 months!
More fall pancakes you’ll love:
Healthy fall breakfast ideas:
- Pumpkin Smoothie Recipe
- Healthy Pumpkin Muffins
- Apple Cinnamon Quinoa Breakfast Bowl
- Vegan Cinnamon Rolls
- Maple Butternut Squash Quinoa Breakfast Bake
Loving this recipe? Be sure to give it a rating and let us know in the comments below!
Healthy Sweet Potato Pancakes
Ingredients
- 3/4 cup sweet potato puree
- 2 large eggs
- 1 Tbsp coconut oil
- 3/4 cup almond milk
- 1 Tbsp apple cider vinegar
- 1 tsp baking powder
- 1 1/2 cups oat flour (or gluten-free flour)
- 1 Tbsp cinnamon
Instructions
- Mix the sweet potato puree, eggs, coconut oil, almond milk, and apple cider vinegar together.
- In a separate bowl, mix the baking powder, flour, and cinnamon together.
- Combine the ingredients and mix.
- Pour about 1/4 cup of batter into an oiled pan of medium-high heat.
- Cook the pancakes for about 2-3 minutes (or until the pancake starts to bubble and is solid on one side), then flip.
- Serve and enjoy!
Notes
- Use almond milk or your milk of choice.
- Make this recipe vegan by replacing the eggs with Flax Eggs!
- Feel free to use whole wheat or all-purpose flour, instead.
April says:
Have made these twice now and they are delicious. I add pecans and collagen as well. Thank you for a great healthy recipe.
Jayme says:
I made these tonight and they were great! I tried to lower the fat by using less coconut oil and subbed 1 egg for just egg whites and it was a no go. The pancakes fell apart easily. Still edible however but not nearly as pretty! Can’t wait to make these again.
Chef Christopher Rumm says:
I prepared the recipe using 1 more large egg, 1/2 tsp salt, and an additional 1 Tbsp oil in order to prepare sweet potato crepes. Absolutely delicous! Fill and then roll up…Keep warm…can be filled with fruit, jam, yogurt, chutney…whatever one chooses. Be creative-I used a few slices of a good quality ham inside each crepe.
Sal says:
Freeze in the freezer or keep in the refrigerator? Was not sure if there was a typo at the end. Thank you, love these!
Christine McMichael replied:
Oops! That should say “freezer”, not “refrigerator”. So sorry about that!
Noreen says:
Loved the Sweet Potato pancake recipe. Thanks!
Looking for healthy recipes.
Chloe says:
HI! Is this 123 cal per pancake I’m assuming?
Christine McMichael replied:
Hi, Chloe! That’s correct, per serving. I hope you enjoy the recipe!
Caroline says:
In the picture it says baking soda but recipe says baking powder. Which do I use?
Christine McMichael replied:
So sorry about that! It should be baking powder. Thank you for letting me know!
Sarah James says:
Pancakes are a family favourite and we’ve never tried sweet potato. Looking forward to making them for a family breakfast. Thanks for sharing.
Julie @ Running in a Skirt says:
These look so good! I’ve never thought of using canned sweet potato either. What a great life hack! Love the photo of the stack- so pretty.
Magali says:
I have never had sweet potatoes pancakes. They look scrumptious! I can’t wait to try on this recipe.
Lisa Jacoby says:
Absolutely the best fall brunch item. Thank you for sharing!
Taleen | Just As Tasty says:
What a delicious Fall breakfast idea! I never would have thought to try sweet potato pancakes but now it’s all I can think about!
Tera says:
Yum! What a perfect breakfast idea! I love sneaking extra good for you things into meals. Nice work!
Erin says:
These look incredible! Love that they’re dairy-free & gluten-free too. I make pancakes almost every weekend, so I’ll definitely be trying these out!
Deena Rocco says:
I am trying these today or tomorrow. Thank you so much! I will try to comment afterwards.