Fluffy Sweet Potato Pancakes


Who doesn’t love a wonderful stack of fluffy pancakes! I guess some people don’t so I am going to try my hardest not to judge you, whoever you are! Although, as much as I love pancakes, I admit I do question it’s nutritional value, which is why I’ve added my own twist to a classic to bring you the best of two worlds. Delicious fluffy cakes with improved nutritional value! Do I need to say more to convince you of this recipe?

The mega ingredient I’ll be adding to this recipe is SWEET POTATOES! YAY.

What you need:

  • bowl

  • plate

  • whisk

  • fork

  • saucepan

  • frypan or griddle

  • Optional: paper towel

  • Optional: food processor

What goes in:

  • one small sweet potato

  • one egg

  • fresh milk (or milk of choice)

  • coconut oil

  • Arrowhead Mills organic sprouted grain pancake & waffle mix

  • pink salt

  • real maple syrup or sweetener of choice

  • Optional toppings: greek yogurt

  • Optional toppings: roasted cashews

  • Optional Toppings: chia seeds

  • Optional Toppings: flax seeds


  1. Wash and peel one sweet potato. Bring a pot of water to a boil and add the sweet potato in. Cook for 10-15 minutes or until soft.

  2. OPTIONAL TOPPINGS: Pulverize a handful of roasted cashews in a food processor until it turns into a powder.

What to do:

  1. Beat the sweet potato in a bowl with a fork until it becomes a smooth soft paste.

  2. Dip a paper towel into some coconut oil to lather onto the frying pan. Heat the frying pan on low heat.

  3. Add ¼ cup of the Arrowhead Mills flour, one egg, ¼ cup of fresh milk, 1 tablespoon of coconut oil into the bowl and mix well with a whisk or fork. Try to get all the lumps out as you mix.

  4. Bring the heat to a medium to high heat before pouring the mixture slowly onto the hot frying pan. Pour slowly and stop once the mixture starts to form pancake size you want.

  5. Let the pancake cook until it starts to bubble on one side before flipping onto the other side. It should take about 5-8 minutes to cook each side depending on how thick the pour is. Note: Don’t give yourself a hard time if the pancakes don’t come out as perfect circles, appreciate the inconsistency and beauty of a homemade pancake.

  6. Repeat this process until all the pancake mixture has been used.

  7. On a plate, stack the pancakes from large to small. Optional toppings: Add a dollop of greek yogurt, sprinkle of chia seeds, flax seeds, and the powdered roasted cashews. Finally, drizzle maple syrup or sweetener of choice onto this lovely stack!