Sweet potato pancakes are everything you want – they’re a healthy gluten-free alternative to traditional pancakes that are still fluffy. They’re lightly spiced enough to be delicious by themselves, but still easy to customise anyway you want to.
Here’s the thing about sweet potato pancakes that trips everyone up – sweet potatoes seem too potato-y for a pancake. It’s true, by themselves sweet potatoes are too potato-y. However, in pancake form (with the help of friends – oatmeal, and Greek yogurt), they’re pretty yummy. Add some delicious toppings (without getting too crazy) and what you have here is a low-key healthy pancake recipe.
If you’re not looking for a “healthy” sweet potato pancake recipe, that’s cool too. Go crazy with your toppings. Seriously, the sky’s the limit.
An introduction to sweet potato pancakes
Here’s something you probably don’t realise about this sweet potato pancake recipe, it actually only requires two ingredients. Yup, just two…2…II.
Sweet potatoes and eggs. But you probably don’t want to eat the two-ingredient version because flavour wise it’s kinda meh. Like, if you’re in a real pinch, and are dying for a healthy pancake breakfast, it’ll do. (But you’ll probably end up pouring on the maple syrup, and that would defeat the whole point.)
I’ve added a few more ingredients to add fullness, moisture, and a warm but subtle flavour to my recipe here because I think you deserve a tasty breakfast.
You can thank me later.
Or now. I don’t mind if you thank me now.
…Later is good too.
What do sweet potato pancakes taste like?
Sweet potato pancakes don’t taste exactly like regular pancakes. The texture isn’t as fluffy either (I mean, it’s sweet potato…we’ve got to stay realistic here!). However, that doesn’t mean that they’re not a wonderful breakfast in their own right.
Providing you blended the sweet potato and oats properly; you’ll end up with a soft and smooth pancake. The oats and Greek yogurt add fullness and moisture respectively, while the cinnamon and vanilla extract in this recipe adds a welcome touch of warmth to the flavour too.
Are these pancakes gluten-free?
Yes, they are! The only thing to make sure of is that your oats, vanilla extract, and Greek yoghurt are all gluten-free (typically, these are all gluten-free items, however it can sometimes vary between brands).
How to make coconut-lime whipped cream
If you’d like to dress your pancakes the same way I have, all you need to do is mix 1 cup of whipped coconut cream with 1 tablespoon of lime zest; add some raspberries. And pour on the maple syrup.
A little word of caution: coconut cream doesn’t whip up as easily as full-fat milk cream does. If you want it to be as fluffy as traditional whipped cream, you will need to pay attention to it’s temperature.
I clearly didn’t.
More pancake recipes
None of the recipes below are as healthy as these sweet potato pancakes are, but I know you’ll love them nonetheless:
- Fluffy, Fluffy Pancakes (No buttermilk version)
- Japanese Pancakes / Soufflé Pancakes
- Blueberry Buttermilk Pancakes
- Lemon Mascarpone Pancakes
- Dutch Baby Pancake
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If you want perfectly circular pancakes, you can check out these pancake moulds.
So…this was a recipe for healthy sweet potato pancakes (with oats). What did you think of it? Is this something that’s going to become a regular at your breakfast table? Or do you need the fluffy goodness of a more traditional type of pancake? Let me know in the comments below.
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One Year Ago: Burnt Basque Cheesecake
Two Years Ago: Lemon Raspberry Dutch Baby Pancake
Three Years Ago: Easy Pot RoastPrint
Healthy Sweet Potato Pancakes
- Total Time: 25 minutes
- Yield: 2–3 pancakes 1x
These healthy sweet potato pancakes are fluffy and full of flavour! Perfect for a healthier breakfast or brunch!
- 1 medium-sized sweet potato
- ½ cup old-fashioned oats
- 1 large egg
- 4 egg whites
- 2 tsp pure vanilla extract
- 1 tsp cinnamon powder
- ¼ cup Greek yoghurt, unflavoured (fat-free is okay)
- Microwave the sweet potato for 5-8 minutes, or until soft. Allow it to cool slightly before removing the skin.
- Blend the oats until they resemble a powder. Set aside in a large bowl.
- Blend the sweet potato until smooth. Mix in the oats, egg, egg whites, vanilla extract, cinnamon, and Greek yoghurt to form sweet potato pancake batter.
- Scoop (using a ½ cup measure) the batter into a pan over medium-heat. Cook for 1-2 minutes. Flip gently, and cook for another 1-2 minutes.
- Do the same for the remaining batter. Serve up your pancakes, and add whatever toppings your heart desires!
- I’ve dressed my pancake with coconut-lime whipped cream, some raspberries, and maple syrup. I’ve included some basic instructions for this in the recipe post itself.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
Keywords: Sweet potato pancakes, Healthy sweet potato pancakes recipe, recipe for sweet potato pancakes, healthy pancake recipe
What a great idea! I’ve never thought of adding sweet potato to pancakes. I can’t wait to try this recipe and I will definitely be adding coconut whipped cream as well 🙂
Hi Laura! Thanks so much, I hope you enjoy it!!!
I love sweet potato in everything, this is right up my alley.
Same!!! Sweet potato is soooo good!
I love how healthy the ingredient list is. Because who doesn’t love guilt free pancakes…just means you can enjoy them anytime!
Thanks so much, Vanessa! Guilt free pancakes are a great way to start the day 🙂
thanks for a nice post
Glad you enjoyed it Mandy!
fun reading 🙂
Thanks for commenting Debra, I’m glad you liked it 🙂
I make pancakes a lot, and I can whip together my basic recipe pretty effortlessly at this point, but lately I’ve been wanting to experiment more. It’s easy to toss in blueberries (etc.), but I think a totally different base is something I’d like to bring into my flapjack-repertoire. To that end, I’m very excited about this recipe! I’m a fan of other recipes that blend in oats (we make a banana waffle recipe that’s in the same vein), and I love using sweet potatoes. Your comments about the difference in texture are appreciated – I wonder if using some flour in the mixture might bring these closer to a more traditional pancake texture? Still, as you say, there’s nothing wrong with these, and different is good! In fact, I kind of like the different look of the thinly-whipped coconut milk too! Cheers, and thanks for sharing.
Hey Sean! That’s awesome, so happy I could inspire you with this slightly different take on the pancakes! (Also, I want to try this banana-oat waffle recipe of yours…but I don’t have a waffle iron, yet. *looks menacingly into the distance* …soon.)
You’re probably right, adding in a little flour would likely help make this more like a traditional pancake. I was avoiding flour as a lot of my readers have been looking for a gluten free pancake recipe, and I wanted to make sure I had something special for them. Hope you’re keeping well!