READY IN 30 mins

Sweet Potato Pancakes

Read Reviews (25)

"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." — Kendra M.

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 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.

—Cookinggal

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Most Helpful Critical Review

Mar 02, 2009

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 some of the suggestions, I still had trouble getting the "pancakes" to cook all of the way through. You may also want to add some more seasonings, as they end up tasting quite bland if you don't use syrup.

—ficcient

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34 Ratings

Aug 03, 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???

—THEWOODS

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Sep 04, 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.

—Turttle

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Apr 16, 2009

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! Thanks for the recipe!

—sueb

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Mar 13, 2005

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

—SARAHFGRANT

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Oct 27, 2008

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 update if I find the right somethings to change/add.

—jef

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Mar 03, 2008

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 they're made of. Too much work for what ended up tasting exactly like sweet potatoes.

—A. Cole

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Nutrition

Calories
179 kcal
9%

Carbohydrates
24 g
8%

Cholesterol
86 mg
29%

Fat
6.2 g
9%

Fiber
3.2 g
13%

Protein
7 g
14%

Sodium
78 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Potato Pancakes

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 179
Calories from Fat: 55

% Daily Value *
Total Fat 6.2g 9 %
Saturated Fat 1.4g 7 %
Cholesterol 86mg 29 %
Sodium 78mg 3 %
Potassium 334mg 9 %
Total Carbohydrates 24g 8 %
Dietary Fiber 3.2g 13 %
Protein 7g 14 %
Sugars 5.2g
Vitamin A 131 %
Vitamin C 2 %
Calcium 11 %
Iron 15 %
Thiamin 17 %
Niacin 15 %
Vitamin B6 10 %
Magnesium 16 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.