Grain-Free Sweet Potato Pancakes

Grain-Free Sweet Potato Pancakes

I have never tasted sweet potato pie 😧 but if sweet potato pie was put into a pancake, I imagine this is what it would taste like. 

The batter for these pancakes is made of primarily mashed cooked sweet potato and egg. If you've ever made grain-free banana pancakes, you know what I'm talking about! The batter needs to be thinned out a little to make pancakes, so a bit of melted coconut oil and milk (whatever type you like) get stirred in. But then, ginger, cloves, cinnamon and a dash of salt are added -- this is where that pie flavor comes to life! These pancakes are grain-free, so expect the finish pancakes to be denser than traditional pancakes made with flour. 

Cook the pancakes on a well-greased non-stick griddle, and serve them warm. We topped them with butter, maple syrup and a dollop of whipped cream. (Yes, whipped cream is allowed at breakfast, and it really completes the sweet potato pie effect!) 😋

Perfect for the holiday season! 

Grain-Free Sweet Potato Pancakes
Grain-Free Sweet Potato Pancakes

Grain-Free Sweet Potato Pancakes

Published December 13, 2018 by
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Yield: 6 four-inch pancakes   |    Active Time: 20 minutes


  • 1 cup cooked and mashed sweet potato
  • 2 eggs
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon melted coconut oil, plus more for cooking
  • 1-2 teaspoon milk of choice
  • Optional: pinch of ground cloves
  • To serve: whipped cream, maple syrup, butter or coconut oil

  • Directions:

    1. In a medium sized mixing bowl, combine mashed sweet potato, eggs, nutmeg, cinnamon, salt, melted oil, milk, and cloves if using. Stir with a spatula or electric mixer until smooth.
    2. Heat a non-stick skillet over medium heat with 1-2 teaspoons of coconut oil. When the oil glistens, spoon batter into the pan by the 1/4 cup. This batter is thicker than traditional pancake batter, so use a spatula to spread it out to be about 1/4 to 1/2 inch thick. Cook for about 3-5 minutes, and then flip pancake and cook for 3-5 more minutes on the other side.
    3. Move cooked pancake to a plate and repeat step two until all of the batter is used.
    4. Serve warm topped with a pat of butter, dollop of whipped cream, and drizzle of maple syrup.