Sweet Potato Chia Seed Pancakes

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A superfood rich in omega-3 fatty acids, chia seeds add flavor and texture to these healthy sweet potato pancakes. Richly spiced, these hearty sweet potato pancakes with chia are easy to prepare for a weekend breakfast. Feel free to substitute pumpkin or other squash for equally delicious results.

Sweet Potato Chia Seed Pancakes

Sweet Potato Chia Seed Pancakes

Yields: 8 servings | Serving Size: 3 pancakes|Calories: 298| Total Fat: 17 g | Saturated Fat: 14 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 240 mg | Carbohydrates: 34 g | Dietary Fiber: 4 g | Sugars: 6 g | Protein: 5g | SmartPoints (Freestyle): 13


  • 2 tablespoons chia seeds
  • 1 small sweet potato, baked and cooled
  • 2 cups almond milk
  • 2 tablespoons honey
  • 2 cups whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil


  1. Add the chia seeds in a bowl with 1/4 cup water. Set aside.
  2. Add the sweet potato, almond milk, and honey in a blender and blend until smooth. Add the dry ingredients and blend until just combined. Add the chia seed mixture and pulse until mixed.
  3. Heat a nonstick skillet or griddle to medium heat. Add the coconut oil and pour 2-3 tablespoons per pancake into the skillet. Cook until browned on both sides. Serve with additional chia seeds and maple syrup.

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