Sweet Potato Banana Pancakes

The Healthy Hulk

"I fell in love with the sweet potato pancakes at Cracker Barrel®. I decided that I wanted to come up with my own, healthier version. This is what I put together, and it has been a hit every single time I have made them! Not only are they delicious, but they are also very good for you. Win win! These pancakes are loaded with all-around nutrition and tasted delicious with pretty much any topping. After you are done, just add the topping of your choice. I like honey, agave, or the Maple Agave Syrup from Trader Joe's®. Enjoy!"
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33 m servings 240 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Fill a pot with water and bring to a rolling boil. Stir in sweet potato and return to a boil. Cook until sweet potato is tender, 7 to 10 minutes; drain.
  2. Mash sweet potato in a small bowl with a fork.
  3. Mix 1 cup mashed sweet potato, eggs, milk, oat flour, protein powder, flax seeds, pumpkin pie spice, and baking powder together in a bowl. Stir in banana, almonds, pecans, and walnuts until batter is combined.
  4. Melt coconut oil in a skillet over medium heat. Pour enough batter into the skillet to create a 4- to 6-inch pancake. Cook, flipping once, until golden brown, 3 to 5 minutes per side.


  • Cook's Notes:
  • You may opt to use some vanilla extract to taste if you decide not to use vanilla protein powder.
  • If you prefer, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon of ground nutmeg can be substituted for the pumpkin pie spice.
  • Almond milk can be substituted for the milk if desired.

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My huband loves these!!! He told me this is a keeper recipe!! These sweet potato pancakes will be made again!! tyvm for the recipe!!

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