Paleo Sweet Potato Pancakes

These bright and beautiful sweet potato pancakes are a slightly sweet, slightly delicate but definitely delicious Paleo-friendly breakfast alternative. Made with almond flour and coconut flour, and naturally sweetened, they’re healthy too!

Is it just me or do most sweet potatoes in this country only come in extra extra large sizes?

For example, when I made this Chocolate Chip Sweet Potato Bread a while ago, I bought one – just one – made about 1½ loaf (that’s 1½ cups of mashed SP), and still had some left!

Not complaining tough, coz I love these spuds; So many things you can do with them!

How to make mashed sweet potatoes

Wash first!

Then take a fork and piece it all over, about 10 times.

Then you have a couple of options for how to make mashed sweet potatoes from scratch: Bake them in the oven (which is what I did) or use the microwave method.

If using the oven, roast them at 400°F for 35-50 minutes depending on whether they’re small, medium or large. To test for doneness, press them with an oven mitt and make sure they’re tender. Bake for longer at 10 minute intervals if they’re still firm.

Or, if you’ve got leftover mashed sweet potatoes and looking for ideas, these pancakes are what you need!

Paleo!

I was initially shooting for something that just had as little flour as possible, and ended up switching over to using almond meal instead.

I used a combination of almond and coconut flour, so these sweet potato pancakes are not just paleo, but whole30 and gluten-free as well!

What you need and how to cook

Just a few simple ingredients:

• Mashed Sweet Potato (leftover ones work for these cakes too)
• Almond flour and Coconut flour
• Eggs
• Almond Milk (Just a little bit)
• Vanilla Extract
• Cinnamon (People say its optional, but really does wonders here)
• Baking Powder
• Optional, but add in a scoop of Collagen for a protein bump!

And a few simpler steps:

• Mash the sweet potatoes with fork or potato masher (Don’t use a hand mixer or it’ll get too pureed)
• Whisk in the eggs, almond milk and vanilla
• Add the almond flour, coconut flour, cinnamon and baking powder and whisk again
• Wait a bit – like 5-10 minutes – so the batter can thicken
• Spoon about 3-4 Tbsp of the mix on a nonstick skillet over medium
• Cook 2-3 minutes till the edges dry, flip, cook another 1-2 minutes

And that is it!

Can you store these?

Yessss.

Keep these in the fridge in an airtight container for about 3-4 days, or freeze them for 3-4 months!

If you plan to freeze, place the pancakes on a baking sheet and let them freeze individually for about 20 minutes, then transfer them to freezer-safe zipper bags.

Thaw the frozen sweet potato pancakes and microwave them when you’re ready to go!

Topping ideas?

Maple Syrup goes extremely well with these sweet potato pancakes! (I recommend using a naturally one, like Lakanto)

Chopped nuts (I like almonds and pecans)

Fruit (Blueberries or Strawberries too)

Or something different? Chocolate Syrup! (Lakanto again)

More Paleo Pancakes?

• Banana Protein Blender Pancakes
• Coconut flour pancakes

Paleo Sweet Potato Pancakes

5 from 1 vote

Print recipe Pin Recipe

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings: 6 3½” pancakes

Calories: 241kcal

Course: Breakfast

Cuisine: American

These bright and beautiful sweet potato pancakes are a slightly sweet, slightly delicate but definitely delicious Paleo-friendly breakfast alternative. Made with almond flour and coconut flour, and naturally sweetened they’re healthy too!

Ingredients

• ½ cup Mashed Sweet Potato, 112g, from ½ large
• 2 Eggs
• 3 Tbsp Almond Milk
• 1 tsp Vanilla Extract
• ⅓ cup Almond Flour, about 26g
• 2 Tbsp Coconut Flour, about 24g
• 1 tsp Cinnamon
• 1½ tsp Baking Powder

Instructions

• In a large bowl, combine mashed sweet potato, eggs, milk and vanilla.
• Add almond flour, coconut flour, cinnamon and baking powder and whisk to combine. Let the batter rest about 5-10 minutes to thicken.
• Heat a large nonstick skillet on medium-low, lightly grease, and spoon out about 3-4 Tbsp mixture on it (2-3 pancakes on one skillet at a time).
• Cook for about 2-3 minutes until large bubbles appear all over the pancake, and edges are dry.
• Flip carefully and cook other side for 1-2 minutes.
• Remove from pan and repeat with remaining batter.

Notes

Recipe adapted from Shuangy’s Kitchen Sink.

• Use Garnet or Jewel sweet potatoes. They are orange-reddish on the outside, and mildly sweet.
• Make sure you let the sweet potato cool before going ahead with the recipe or it will scramble the eggs.
• To make mashed sweet potato:
  • Preheat oven to 400°F.
  • Wash and scrub sweet potato and piece all over with a fork about 10 times.
  • Bake for about 35-45 minutes.
  • Gently squeeze with an oven mitt to test if cooked. Return to oven at 10 minute intervals if firm.

Storage:

• Let the pancakes cool completely before storing so they remain fresh.
• Room temperature: 2-3 hours, in an airtight container.
• Fridge: 3 days in an airtight container.
• Freezer: 3 months, stacked with wax paper in between and placed in freezer bags.

Nutrition:

• Servings: 6 3½” pancakes | Serving size: 3 pancakes
• Calories: 241kcal
• Fat: 12.3g | Saturated fat: 3g
• Carbohydrates: 19.4g | Fiber: 7.2g | Sugar: 4.4g
• Protein: 11g