Healthy Sweet Potato Pancakes are the perfect healthy fall breakfast made with nutritious ingredients like whole-grain oat flour, sweet potatoes, and cinnamon.
Hello, hello, friends!
Who wants pancakes for breakfast? That’s what I thought! Everyone! Even my picky toddler got down on these fluffy, delicious healthy sweet potato pancakes! (And I’m glad he did because he is the reason why I skipped making my super delicious sweet potato protein pancakes.)
Man, it’s been a LONG time since I photographed and posted a recipe on the same day. Sure, back in the 2015 days, I used to do it all the time. But, that was when I still thought dimly lit, early generation iPhone photos would inspire people to eat healthily. Turns out, not so much.
What inspires people is food that actually looks appetizing, so I worked hard over the years at improving my photography. Usually, I’m one to two weeks ahead on my photography because it’s nice to have photographs whenever I’m ready to sit down and write a post (whether that’s at midnight, 5 am, or during the day.)
But, I’m a little behind recently, so this is the first recipe in a while that I worked on straight start to finish. Here is what it looked like:
- 10 am-12 pm – recipe testing, testing, testing (I made 3 batches in total – the first one was a total fail (not fluffy at all), the second one was better (better texture, taste was off), and the third one I danced around the house yelling I nailed it.)
- 12-12:30 pm – make a final batch (so that’s four) and take photos of the process
- 12:30-2:00 pm – photography (this was extended thanks to my crappy computer, can’t wait for my new one to come!)
- 2:00-2:30 pm – clean up war zone (aka the kitchen)
- 2:30 pm – 3:30 pm – edit photos, resize for social media, design Pinterest pins
- 3:30 pm – 5:00 pm – work on putting this post together
So, when you think food bloggers are people who just take pictures of their food, think again! To go from kitchen to a live recipe on HH took about 7 hours, and I would say that’s probably about average for me. It’s just usually split accross different days.
Pretty crazy, right? I would have never thought about any of that when I first started Hungry Hobby. I just wanted to connect with people and inspire healthy eating. The process and the content just kind of morphed over time, as have my kitchen skills!
I knew that I could get these pancakes to be fluffy and light in texture, even with healthy ingredients, it would just take trial and error. And that’s what they turned out to be! And for a double win, KJ devoured them with peanut butter on them!
How to Make Healthy Sweet Potato Pancakes
I used my food processor for this recipe, and it made it super easy! If you need to grind your oats to make oat flour, do that first! Then, add in your dry ingredients and give them a quick mix. Then you’ll add in your wet ingredients and mix those up. Then your batter is ready! It takes less than 10 minutes! Then you just have to decide how big you want to make your pancakes. I chose small ones, and it made about 9 palm-sized pancakes (using my pancake rings.)
More Healthy Pancake Recipes:
- 2 Ingredient Egg White Pancakes (no flour)
- Easy Protein Pancakes (5 Ingredients – uses oats)
- Blueberry Vegan Protein Pancakes (uses oats)
- Protein Powder Pancakes (5 Ingredients)
- Sweet Potato Protein Pancakes
- Coconut Flour Pancakes
- Protein Powder Pancakes (5 Ingredients – uses oat flour)
Healthy Sweet Potato Pancakes
- 1 cup oat flour (about 1.25 cups rolled blended into oat flour)
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 large eggs
- 1 tbsp maple syrup
- 1 tbsp coconut oil or any other oil
- 1/2 cup unsweetened vanilla almond milk
- 2 tsp apple cider vinegar
- 3/4 cup sweet potato mashed
- 1/4 cup coconut whip cream
- 1-2 tbsp crushed pecans
- Add oat flour, baking powder, and cinnamon to the food processor. Pulse to combine.1 cup oat flour, 2 tsp baking powder, 2 tsp cinnamon
- In a separate bowl (I used the measuring cup), mix almond milk with apple cider vinegar and set aside. Add the eggs, maple syrup, coconut oil, and then the milk/vinegar mixture to the food processor. Add sweet potato and process to combine until smooth.2 large eggs, 1 tbsp maple syrup, 1 tbsp coconut oil, 1/2 cup unsweetened vanilla almond milk, 2 tsp apple cider vinegar, 3/4 cup sweet potato
- On a preheated to medium-low well-oiled skillet, form each pancake with two tablespoons batter. (Use 1/4 cup batter for bigger pancakes.)*
- After about one minute, once the side up bubbles, flip pancakes over (they will double in height.) Cook, on the other side, 30 seconds to a minute.
- Serve with coconut whip cream (or regular whip cream) and pecans for a pancake treat!1/4 cup coconut whip cream, 1-2 tbsp crushed pecans