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Sweet Potato Paleo Pancakes

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These Paleo Sweet Potato Pancakes are made using mashed sweet potato to create moist, fluffy grain-free pancakes!

For once I’m going to avoid rambling and just tell you the facts:

1. These are the best paleo pancakes I’ve made to date.

2. They’re stinkin’ easy to make and can even be reheated in the microwave or toaster.

3. Go make them right now because they rawk.

Paleo Sweet Potato Pancakes

Fluffy, cinnamon-y, sweet paleo pancake recipesĀ are not easy to come by, but using sweet potatoes to make them must be the secret trick!

Just microwave the sweet potato to get it soft enough, mash, mix in the ingredients, and pancakes away. It really couldn’t get much easier to make grain-free, gluten free pancakes!

These babies are delicious with maple syrup, peanut butter, or even just cinnamon on top.

I love that this is a paleo pancakes recipe with coconut flour, sweet potato, eggs, and additional ingredients you probably already have on hand.

Paleo Sweet Potato Pancakes

I love making a big batch of these paleo sweet potato pancakes at the beginning of the week and refrigerating them to heat up in the toaster all week!

Next time you’re looking for a quick and easy paleo pancakes recipe, give these sweet potato pancakes a try! They’re a great way to use up extra sweet potatoes this Thanksgiving season.

Sweet Potato Paleo Pancakes

Sweet Potato Paleo Pancakes

Yield: 4 pancakes
Cook Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 1/2 cup sweet potato, microwaved until soft and mashed
  • 2 eggs
  • 1 tbsp coconut flour
  • 1 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp vanilla
  • coconut oil, for pan

Instructions

  1. Mix together all ingredients but the coconut oil and beat just until a batter forms.
  2. Heat coconut oil in a skillet over medium heat. Pour about 1/4 cup of batter out and cook until bubbles start to form. Flip the pancake and cook for about another minute or two until fully cooked.
  3. Repeat with the rest of the batter. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1 pancake
Amount Per Serving: Calories: 110Total Fat: 7gSodium: 126mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 4g

Reader Interactions

Comments

  1. Brittany says

    Omg, these were sooo tasty! I used purple sweet potatoes instead of regular, added extra cinnamon (1 tbsp) and extra vanilla (1/2 tsp). Kept everything else the same. I prepared a ton of strawberries, blueberries and blackberries, and also slathered some almond butter on the pancakes, thinking they would need it to be really good...but oh no, these pancakes could've easily been eaten without them! (I still recommend all the fix-ins though, makes you feel like you're at a restaurant and makes for a cuter Pinterest/Instagram photo, lol). I also underestimated the [quick] cooking time (as evidenced by the little bit of burntness at the bottom šŸ˜‚), but they were still amazing. My husband gobbled them up without breathing, lol. No soy, no [added] sugar, no milk, no butter, no syrup...and rivals any pancake that has all of the above!! I plan on making these regularly. Thank you, Jordan!!!
    Reply

  2. Alice says

    We tried them: they were okay but too eggy, both in texture and flavor. They tasted kind of like sweet eggs... They didn't impress us, so I don't think we'll have them again. Thank you anyway for sharing the recipe, it was nice to try it! On the side note: our pancakes didn't bubble at all, so I had to peek to see if they're ready. With one side cooked they were falling apart when turning to the other side and I had to be careful. In general they were not too solid, but not overly crumbling either.
    Reply

  3. Kevin Holderny says

    My wife and I made these today, and they are incredible! We also got a little adventurous, and made a second batch, but swapped out the sweet potatoes with a banana, and they were just as good!
    Reply

  4. Kate says

    Hi-- I want to love these, but!...my batter never turned into an actual batter. It was very lumpy and therefore did not cook well. They also have an egg-like consistency (reminds me of a quiche). Any advice!? I followed the recipe to a t. Thanks so much!
    Reply

  6. Megan Fleharty says

    I enjoyed these sweet potato pancakes very much and so did my 10-month old daughter. They were simple to make and I had ALL the ingredients on hand. I was searching for an easy, healthy pancake breakfast for my little one and I found it! Mine did turn out kind of thick and didn't bubble. Would you be able to make a suggestion as to why ? They turned out great still, but am wondering where I messed up. Maybe I over stirred it??
    ★★★★★
    Reply

    • jordansward@gmail.com says

      Thanks so much for your comment! These definitely will be thicker than regular pancakes. I recommend spreading out the batter with your spoon when you spoon the batter onto the pan to make them thinner.
      Reply

  7. Mark Forbis says

    These pancakes are so amazing that I don't miss regular pancakes! I top these with unsweetened applesauce and they are now my weekend "treat" breakfast. Thank you!
    ★★★★★
    Reply

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