Sweet Potato Pancakes

Thanksgiving is less than two weeks away!!


As Thanksgiving quickly approaching, I know many of you may be thinking “what on earth am I going to make for my relatives?” Whether you’re in charge of bringing the rolls, or hosting the gathering and forced to whip up breakfast the next morning, Thanksgiving is most definitely not a stress-free time.

Well today, I propose that you sit back, enjoy a stack of pancakes, and relax! Because Lord knows, you deserve it!

These Sweet Potato pancakes are absolutely perfect for fall. They’re made with all gluten free ingredients and no added sugar, so if you chose to make them for a friend or family member you don’t have to worry about dietary issues. Or if you just want to enjoy them all yourself, they also pack all the most AMAZING flavors of fall.


Do you remember that Sweet Potato Casserole your aunt used to always bring to Thanksgiving? Well these pancakes are basically that… in pancake form. They’re not super dense, so you don’t have to worry about a stomach ache afterwards, and they’re also super customizable… you can add chocolate chips, blueberries, bananas, pecans, pumpkin seeds, or really anything else to the batter and still get a wonderful pancake!

Plus, this recipe serves three, so you can make it for a small group of people, or double, triple, even quadruple the recipe to serve your whole family! And enjoyed with a large cup of coffee, or this Homemade Dairy-Free Hot Cocoa and you’ve got yourself a breakfast worthy for a winter morning under 32°F!


But seriously, even if you brought a batch of these pancakes to Thanksgiving dinner instead of the customary rolls, I doubt your family would be angry. In fact, they’d probably be too busy gobbling them down to notice!

Sweet Potato Pancakes

  • 1/4 c coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 c old fashioned oats
  • 1 c (about 230 g) skinned sweet potato, cooked and cut into large chunks
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 tbs melted coconut oil
  • 1 c milk of choice (I used almond milk)
  • 1 tbs stevia or brown sugar

Puree cooked sweet potato in a blender or food processor until smooth. Scrape into a large bowl and pour old fashioned oats into food proccessor or blender and blend until the consistency of oat flour is reached. Pour oat flour into large bowl with sweet potato, and add coconut flour, baking powder, baking soda, egg, vanilla, cinnamon, and melted coconut oil. Mix until combined, then add milk slowly and mix until smooth. Add stevia or brown sugar.

Grease a pan or griddle and heat up for 30 seconds. Pour 2 tbs-1/4 c batter onto pan and top with desired add-ons (blueberries, chocolate chips, etc.). Cook on medium heat for 1 minute, or until sides begin to bubble. Top with blueberries, chocolate, etc. Flip and cook for another 30 seconds. Plate and repeat until all the batter has been used. Top with desired toppings. Enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 260

Fat: 12g

Carbs: 37g

Protein: 11g

(Yields 3 servings)

5 thoughts on “Sweet Potato Pancakes

    • Haha nice catch! No, it’s more like 1/2 tsp, hehe a cup is definitely a bit too much!! I guess i was so busy gobbling these up that I didn’t realize I typed that! Let me know what you think if you try them! 🙂

  1. Pingback: 20 Thanksgiving Treats to Share (or not to share!) | skinnysweettreats

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