Top these savory stacks with apple butter or honey!
For more great recipes follow Monica Olivas. Monica is the blogger behind Run Eat Repeat based in Southern California. When she’s not eating she’s running and when she’s not running she’s blogging about it at www.runeatrepeat.com.
These pancakes can be topped with real maple syrup, honey, apple butter or applesauce. You might choose to use no topping at all. They are already naturally sweet from the sweet potatoes.
If you’re a sweet potato lover, you might like these recipes:
Slow Cooker Sweet Potato and Kale Soup
Slow Cooker Sweet Potato Mash
Sweet Potato Crunchies
Sweet Potato Pancakes
- 1/2 cup sweet potato cooked and mashed
- 1/3 cup egg beaters or 2 eggs
- 1/4 cup flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1 teaspoon honey or coconut palm sugar
- 1/8 teaspoon ground cinnamon
- pinch of salt
- optional milk (any type) to thin batter if necessary
- Mix well, make sure all the sweet potato is mashed. The batter is pretty thick so I spread it out when I scoop them on the hot skillet. Cook as you would normal pancakes. They don’t “bubble” like normal pancakes, so watch that they are cook thoroughly, but not burned.
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And of course you would have "baked" your sweet potato day ahead in your slow cooker… this looks great!
Do you have a calorie count on these?
Sally, Not yet…will be adding as soon as possible.
Karen, Peanut flour is made from crushed, fully or partly defatted peanuts. Culinary professionals use peanut flour as a thickener for soups, a flavor and aromatic enhancer in breads, pastries and main dishes.
These look great! Got to try them! Thanks for sharing!
Could you use honey instead of sugar?
I tried to make these sweet potato pancakes they totally stuck to the pan! I used non stick cooking spray and they still stuck, a complete disaster! 🙁
Any suggestions for a clean syrup option?
Ashley, You could make your own using coconut palm sugar. Maybe I’ll add a recipe this week. 🙂
Donna, We’re currently working our way through all recipes that don’t have nutritional data. Thanks for your patience. 🙂
can i use just baking soda if i dont have baking powder
Hi Madeline, You will need to mix 2 parts cream of tartar to 1 part baking soda to make baking powder.
Not worth the effort.
Oh wow these were delicious!! 🙂
Can you put this batter in a waffle iron too?
Christy, Hmmmm…we haven’t tried making waffles so I can’t say for sure. Let us know if you do and how they turn out. 🙂
How large of a sweet potato makes 1/2 cup mashed?
We’ve found that an average sized sweet potato makes about 1 cup mashed.
These are wonderful! I leave out the added sugar and don’t miss it – just heat/mash blueberries with clarified butter for the topping. Delicious!!! Thank you!
Stacey, Thank you so much for the feedback. 🙂
I made these from leftover sweet potatoes and they are truly delicious. Thanks so much for the recipe!
Amazing. I left the sugar out completely and they were great. Had trouble with them burning before they set up so mine look a little scrambled. Taste great anyway
I just made these and they are a total disaster. The pancakes don’t form in the pan.. they stay mushy and stick and when you try to flip them they fall apart into a mushy pile. The batter tastes good though, and I do t want to waste the ingredients so I’m eating it like mushy sweet potato scrambled eggs.
I originally used coconut flour (for a gluten free recepie) and ended up adding a bit of cashew milk to make the batter thinner. After my tweaks, the pancake was very brittle and didn’t stay together, and burned rather quickly once I put the batter on the pan. I turned to stove down to 4 and I added some tapioca flour then after that it was perfect! Awesome flavor and consistency. Just like a regular pancake!
That’s great, Ashley! We’re so glad you found a way to make them work for your lifestyle!
Just curious why you don’t have coconut oil (or other healthy oils ex.avacado etc) in your recipe. It would prevent sticking like some of the comments I’ve read.
Sarah, Feel free to use coconut oil for this recipe.
I made them today. Turned out perfect, nice flavor. My calorie count was a lot higher per serving ( small pancakes) I followed recipe ingredients with the exception of I used 1 whole egg and 1 egg white. No sugar.
1/2 cup sweet potato = 125
1/2 flour= 228
1 egg= 78
1 egg white = 17
Comes out to 448 ÷2= 228 a serving even with egg beaters it’s around 190 a serving
Made them this morning. Recipe worked great. Added a little bit of maple syrup to eat. Both my husband and myself liked them.
Sweet potato flour, cassava flour, breadfruit and coconut flour are available.I use them all the time.