Sweet Potato Pancakes – a delicious recipe with sweet potato, eggs, coconut flour, vanilla bean powder, cinnamon, arrowroot powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Microwave, bake, or steam sweet potato until fork tender.
2
In a small mixing bowl, add all dry ingredients. Combine well.
3
In a large mixing bowl, mash tender sweet potato. Add all 4 eggs and whip together until well combined.
4
Add dry ingredients to the wet and mix. Don't over mix!
5
Heat skillet over medium heat. Add some coconut oil and place 1/2 cup dollops into the pan. You will know to flip the pancake when bubbles start to form around the edges. These ones are different than regular pancakes in that they probably won't bubble and burst throughout the centre of the pancake when cooking (only the edges).
6
Flip when golden brown and cook the same on this side. Remember there is eggs, so you want to make sure you cook them through to a dark golden brown colour, so not to have them mushy on the inside.
7
Top with your favourite toppings and serve!
198
kcal
Calories
10
g
Fat
13
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 sweet potato, peeled, 4 eggs, 2 tablespoons coconut flour, 1 teaspoon vanilla bean powder, and more.
Yes, Sweet Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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