Description
These flourless sweet potato pancakes are ultra-fluffy, naturally sweet, and packed with nutrients—all without a trace of traditional flour. Made with sweet potatoes, eggs, almond flour, and warm spices, they deliver the perfect balance of wholesome ingredients and indulgent flavor. Ideal for breakfast, brunch, or even dessert!
Ingredients
Base Ingredients:
1 large sweet potato (about 8 oz / 225g), roasted or steamed and mashed
3 large eggs, room temperature
½ cup (50g) blanched almond flour
2 tablespoons coconut flour (or more almond flour)
2 tablespoons pure maple syrup (or honey)
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon baking powder
¼ teaspoon sea salt
Pinch of ground nutmeg
Optional Add-Ins:
2 tablespoons coconut milk or almond milk (for added moisture)
1 tablespoon melted coconut oil
½ teaspoon ground ginger
¼ teaspoon cardamom
1 tablespoon chia seeds
Zest of 1 orange
⅓ cup mini chocolate chips
¼ cup chopped pecans
2 tablespoons dried cranberries
1 tablespoon hemp hearts
¼ cup blueberries (fresh or frozen)
Toppings:
Pure maple syrup
Greek yogurt or coconut whipped cream
Fresh berries
Toasted nuts
Nut butter drizzle
Cinnamon butter
Instructions
Prep the Sweet Potato: Roast, steam, or microwave sweet potato until tender. Cool completely, remove skin, and mash until smooth.
Combine Wet Ingredients: In a large bowl, whisk mashed sweet potato with eggs, maple syrup, vanilla, and coconut milk (if using) until smooth.
Mix Dry Ingredients: In a separate bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, salt, nutmeg, and optional spices.
Make Batter: Fold dry mixture into wet ingredients. Stir just until combined. Batter should be thick but pourable. Let rest 5–10 minutes.
Cook Pancakes: Heat a non-stick or cast iron skillet over medium-low. Lightly grease with coconut oil or butter. Pour ¼ cup batter per pancake. Cook 3–4 minutes until bubbles form and edges look set. Flip and cook another 2–3 minutes.
Serve Warm: Keep pancakes warm in 200°F oven while cooking batches. Serve with toppings of choice.
Notes
Make-Ahead Tip: Cooked pancakes freeze well up to 3 months.
Vegan Option: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Too thick? Add 1–2 tbsp milk.
Too thin? Add extra almond or coconut flour.
Savory Version: Omit sweeteners and vanilla; add chives and herbs.
Presentation Tip: Stack and garnish with yogurt, berries, and syrup for a brunch-worthy plate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Pan-Fried
- Cuisine: American, Health-Inspired
Nutrition
- Serving Size: 2 pancakes
- Calories: 185
- Sugar: 12g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 140mg
Keywords: sweet potato pancakes, gluten-free pancakes, flourless breakfast, paleo pancakes, healthy brunch