Sweet Potato Pancakes

Sweet Potato Pancakes

Kendra M. 1

"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."


30 m servings 179 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.
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  1. 36 Ratings


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...

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, a...

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 oi...

I enjoyed these hearty, flavorful pancakes! Without a leavening agent, it was hard to tell when they were ready to flip! Even when they crumbled because I flipped them early, they were wonderful...

These are incredible!!! Try adding dried cranberries, 1/2 tsp of fresh grated nutmeg and vanilla yogurt (subst. for plain).

The yogurt makes the pancakes very heavy. They do not turn out light and fluffy like a pancake should be. The original recipe was extremely thick, and even after thinning it out according to s...

2 stars because they definitely need some work. The consistency is very thick and does not cook in the middle easily. The flavor still needs a bit of something to give it a little kick. I will u...

I tried to like these, I really did. I baked the pancakes for 10 minutes at 350*F after frying, to be sure they were cooked through. Overall, they were okay, but it really isn't a secret what th...

These had great flavor, but I agree with the reviewer who said they never really seemed to cook through. Still good, but the final consistency was more french toast than pancake. I might try b...