I was first introduced to sweet potato pancakes in Nashville, TN, where I went to college. There was a pancake restaurant there (that wasn’t IHOP) called Pancake Pantry. Now, if you’re local to Nashville, you’re supposed to hear Pancake Pantry and roll your eyes, say something along the lines of “omg that place is SO overrated.” But really, I only think the locals do that because they’re annoyed at all the tourists who come into town and stand in a line wrapped around the block, preventing the locals themselves from being able to enjoy the insanely delicious pancakes served at this place.
My pancakes aren’t quite the same as the butter and sugar filled pancakes that are served at pancake pantry. But I can tell you that they are JUST as fluffy (if not fluffier I might argue) and still satisfy that sweet tooth in the morning (or night, I have a sweet tooth always. It never goes away, like ever. I don’t get those people who are like “I’m just not a sweets person” LIKE WHAT! anyways, I digress).
But, sweet potato pancakes sound complicated
It sounds complicated, yes. And if you don’t prep for it, I won’t lie, it takes like 30-40 minutes to get them on the table. But I have some tips for making it a bit easier! For starters, you need to know how to cook the sweet potato.
The “I thought of this ahead of time” way
There are several ways to make the sweet potatoes ahead of time. The first is to bake the sweet potato in the oven. To do so, you puncture the sweet potato with a fork a bunch of times (I probably over puncture because I was told if I didn’t, the potato would explode and I’m not about that). Then you bake the sweet potato for about 50 minutes to an hour at 400 degrees.
I prefer this method because I think it gives the pancakes a better texture. It’s easier to mash them into a smooth consistency which is what I like in the pancake. The downfall of this method? The time. You have to devote a whole hour towards cooking that sweet potato which definitely takes some pre-meditated thought.
The “it’s the morning of and I don’t want to wait an hour” way
The second way to make the sweet potatoes would be to cut them up into cubes and throw them in a steamer. I have this steamer which I love. All about the Green pan products. It’s super easy and takes about 7-8 minutes when you put it on the stove on high. The downfall of this one? I guess it would be that you have more clean-up because of the knife and cutting board and pans that you’re using.
This is the method I use the most since I don’t ever think far enough in advance to cook the sweet potato the night before. And there’s no way I’m waiting an hour in the morning to cook it.
The “I don’t have a steamer” way
The last method is another one I use frequently which is cutting the sweet potato into cubes and throwing them in a microwave-safe bowl with a little bit of water (I don’t measure but I think it’s like 1/4 cup). Then you put it in the microwave for about 4 minutes. This is what I do when I’m at like my parent’s house (they don’t have a steamer) or I’m too lazy to pull out the steamer. It’s super quick and easy.
I would use this method all the time, but I’m currently trying to reduce my microwave usage. I’ve been reading things that it kills the nutrients in the foods and stuff like that. And if I’m eating veggies, you best believe I want alllllll those nutrients. (jk I really like veggies but still, I want all the nutrients, duh).
A note on pancake mix
This recipe is going to list out the ingredients with paleo flour (which I recommend getting because it can be used for so many things) and eggs, etc. But if you’re looking to save some time, you can nix like almost all of the ingredients and just use a paleo pancake mix will a 1/2 cup of mashed sweet potatoes and a splash of dairy-free milk. My favorite brand is Birch Benders which is sold at most Whole Foods and at the Costco near me too. You can also get it off Thrive Market. This will save you some time and clean up too. I use this mix all the time, but sometimes if I’m feeling fancy, I use paleo flour and make the REAL STUFF.
Paleo sweet potato pancakesPrint This
- 1 cup Bob's Red Mill Paleo flour
- 3/4 tsp baking soda
- 2 scoops of collagen peptides*
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 1/2 cup mashed sweet potato**
- 1 tbsp coconut oil, melted
- 1 tsp vanilla
- 1 tsp raw honey
- 1/8 cup of dairy-free milk
In a small bowl, mix together flour, baking soda, collagen, salt, cinnamon, and nutmeg. I use the paleo flour for SO many things and I really recommend buying some, but if you can’t find it, I found this recipe from A Calculated Whisk that would serve as a good substitute. Set aside. In a separate bowl, mix together the eggs, mashed sweet potato, coconut oil, vanilla, raw honey, and almond milk (or any milk of your choice). Raw honey has shown to have a lot more health benefits that regular honey and is the only honey I eat now. It’s a lot thicker though so I usually add it to a little bowl with my coconut oil and melt both of those together. Makes it easier to mix. If you don’t have honey, you can leave it out or use the same amount of maple syrup. Once that’s mixed, slowly add the dry ingredients to the wet and mix together. Heat a skillet over medium heat and coat the pan with some coconut oil (or any non-stick oil/butter of your choice). I use a spoon to pour the batter out because it’s pretty thick. When you make them, you really only need like one or two spoonfuls and you can kinda shape it with the spoon. Because the batter is so thick, you can spread it out with your spoon and make the pancake pretty thin. It still will get fluffy. If you make them too thick when you pour them out, it might take a while for them to cook all the way through. I serve these with maple syrup and pecans on top. Sometimes I add almond butter to it as well which is never a BAD thing. But you can get creative with the toppings! I bet blueberries would be good too, though I haven’t tried it with the sweet potato pancakes specifically. Regardless, I hope you enjoy!
*For the collagen peptides, I use Vital Proteins. They're my favorite brand. I add these in because they contain a good bit of protein. When you consume sugar with protein (even natural sugar like raw honey and maple syrup), it slows down the rate at which the sugar turns into fat and gives you less of a sugar crash! **1/2 cup of mashed sweet potatoes is usually 1/2 of a medium to large sweet potato and 1 whole small sweet potato.