Sweet Potato Pancakes

Be sure to use almond flour, which is made from finely ground skinned raw almonds, rather than almond meal, which is coarser and often made from skin-on almonds. Cook and mash the sweet potato the night before so you can easily whip up these pancakes in the morning.

Prep Time
30 min
30 min


  • 4 large eggs, yolks and whites, separated, divided
  • 2/3 cup mashed peeled cooked sweet potato
  • 1/4 cup plain unsweetened almond milk
  • 2 tbsp pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 1/2 cup blanched almond flour (NOTE: not almond meal.)
  • 2 tbsp coconut flour
  • 4 tsp ground cinnamon
  • 1/2 tsp each baking soda and ground nutmeg
  • 1/4 tsp sea salt
  • 2 tsp coconut oil, melted


1. In a large bowl, stir together egg yolks, sweet potato, almond milk, maple syrup and vanilla. Add almond flour, coconut flour, cinnamon, baking soda, nutmeg and salt; stir until well combined. In a separate bowl, whisk egg whites for 2 minutes, until frothy. Stir egg whites into batter.

2. Heat a large nonstick skillet or griddle on medium-low; brush with oil. Working in batches and using 2 to 3 tbsp batter per pancake, drop batter into skillet, using back of a spoon or spatula to spread to about ΒΌ-inch thickness. Cook, turning once, until golden, 8 to 10 minutes per batch.

TIP:To prepare mashed sweet potato, scrub 1 large skin-on sweet potato and prick several times with a fork. Place on a rimmed baking sheet and roast in 400 F oven until a sharp knife slides easily into center, 45 to 60 minutes. Let cool enough to handle, then cut in half lengthwise and scoop out the flesh. Mash flesh with a fork until smooth.

Nutrition Information

  • Serving Size 2 pancakes
  • Calories 269
  • Carbohydrate Content 24 g
  • Cholesterol Content 186 mg
  • Fat Content 7 g
  • Fiber Content 6 g
  • Protein Content 11 g
  • Sodium Content 386 mg
  • Sugar Content 11 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 3 g