Our favorite sweet potato pancake recipe

A gluten free, family friendly, kid approved recipe!

There is something satisfying about a pancake breakfast! It’s both comforting and delicious. When my son Eli (5 years old), started requesting pancakes daily (like e-v-e-r-y day), I knew it was time to up the health factor on my traditional pancake recipe and figure out how to make them nutritious AND tasty.

My family loves sweet potatoes – and turns out they make great pancakes! Plus it’s a wonderful way to get a veggie boost first thing in the morning. These pancakes are moist, flavorful and packed with vitamins. Depending on the season and what I have in the pantry, I’ll add bananas or blueberries to the pancakes. For a little extra protein, I add a scoop or two of collagen powder (it’s flavorless and completely soluble – no one knows it’s there and it adds so many great health benefits!). In the fall I add an additional half teaspoon of cinnamon and a pinch of allspice which makes them feel extra special! I also swap out sweet potato, butternut squash, and pumpkin puree – it’s whatever I have on hand and sounds good.

Give this recipe a try! I love that these are gluten free and can easily be adjusted to what you have at home. Most of all I love that my family looks forward to these yummy (healthy!) pancakes for breakfast!


8 oz sweet potato puree (or whatever puree you have!)

6 eggs

1 cup oat flour

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. pure vanilla extract

1/2-1 tsp. salt

1 tablespoon pure maple syrup

Variations: 1-2 T collagen powder, cut up bananas, blueberries.


In a large bowl combine all dry ingredients. Whisk in puree, eggs, vanilla and maple syrup.

Heat a large skillet over medium heat and coat with the non-stick spray of your choice (I use coconut oil). Pour 1/4-1/2 cup batter for each pancake. Cook 2-3 minutes on each side or until done.

Serve topped with fruit, pure maple syrup or berry syrup!


xx Alexis

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