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Sweet Potato Pancakes

Sweet Potato Pancakes

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Kendra M.

Kendra M.

Super healthy and really delicious, Sweet Potato Pancakes will keep the simple carbohydrates out of your breakfast! Make sure you serve the pancakes before you reveal their ingredients. These are such a treat that even kids will eat them! I keep them in my fridge so I only have to go to the effort once a week.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Pierce the sweet potato a few times with a fork. Wrap in a paper towel and cook in the microwave for 5 minutes at full power, or until tender. Cool slightly, and remove the skin with a small knife.
  2. Meanwhile, process the oats in a blender or food processor until powdery. Transfer the oats to a large bowl. Break the sweet potato into chunks, and place in the food processor. Blend until smooth. Transfer to the bowl with the oats, and stir in the olive oil, molasses, eggs, egg white, vanilla, cinnamon and yogurt. Adjust the thickness to your liking by adding more yogurt if necessary.
  3. Heat a lightly greased skillet over medium heat. Pour 1/4 cupfuls of batter onto the skillet when hot, and cook until bubbles appear on the surface. Flip, and cook on the other side until browned. Continue with remaining batter.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cookinggal
51

Cookinggal

11/30/2008

This recipe will work. It was delicious, but I made a lot of modifications (hence 4 stars). My husband did not even use syrup they were so good! First, I substituted 1 1/2 c whole wheat flour + 1/2 cup wheat bran for the oats. Second, I used 1 heaping c leftover sweet potato casserole instead of the plain sweat potato. Third, to combat the thickness of the batter, I used an extra half cup of vanilla yogurt and thinned it a little more with some leftover apple cider. I'm sure apple juice, milk, or water would work fine. The final consistency was similar to traditional pancakes and they cooked fine. For more flavor, double the cinnamon, add a pinch of nutmeg, and try some chopped nuts and raisins.

THEWOODS
24

THEWOODS

8/3/2004

I loved this recipe, but more importantly, my kids loved it! I used vanilla yogurt instead of plain, and it was really yummy. I'm thinking of sneaking other "secret"ingredients in...spinach, anyone???

Turttle
21

Turttle

9/4/2008

Mine were really terrific!! I was glad I had read some of the previous reviews and and I think I manage to avoid some of the problems. I (accidentally) added a tsp. baking powder. I did use oil (although Canola, not Olive). I did not use molasses but used 2 tsp. Splenda. Also, my batter sat in the fridge for several hours before cooking. It was insanely thick, but cooked through easily. It satisfied my need for a no flour/no sugar pancake and my kids had something they could put syrup on. Only four stars just beacuse of the modifications, otherwise it would have been five. They were delicious.

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