Paleo Sweet Potato Pancakes

Hello, sweet friends!

I hope you had the most wonderful Christmas. We spent the day laughing, hugging, story telling, cooking, watching Christmas movies, and of course, eating.

This Christmas was especially special because my sweet boyfriend, Austin, spent it with my family. So much fun! I kept forgetting about the presents (and cookies – gasp!) because I was just so happy to have him there. If you are in or have ever been in a long-distance relationship, you know how the time you get to spend together is just so special.

Like most families on Christmas, we cooked more than we needed and now have leftovers galore. Our Christmas dinner table consisted of a beautiful roasted Christmas Goose, Paleo Green Bean Casserole, Apricot & Pancetta Stuffing w/a Brandy Pecan Glaze, and Mashed Sweet Potatoes.

Aside from re-heating and enjoying again, I like to repurpose my leftovers into a different dish altogether.

Here’s my recipe for Sweet Potato Pancakes – perfect for that mountain of leftover mashed sweet potatoes.

These dense almond flour pancakes are really delicious. I recommend enjoying with a big cup of coffee, perfectly crisped bacon, a good drizzle of honey, and some fresh winter berries.

I hope you are enjoying the rest of your week with family and friends.


Gus’s first Christmas! Santa was good to him too.








Paleo Sweet Potato Pancakes

Total Time 0:00 Yields 12 pancakes
4.0 rating
1 reviews


  • 1 cup Mashed Sweet Potatoes
  • 2 cups Almond Meal
  • 2 Eggs
  • 4 tablespoons Almond Milk
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cinnamon


  1. Whisk all the wet ingredients together (including mashed sweet potatoes).*
  2. In a separate bowl, mix all the dry ingredients together using a fork or sifter to ensure it's evenly combined.
  3. Add the dry ingredients to the wet in 3 batches and stir well.
  4. On a hot skillet (or frying pan), add a little coconut oil so that the pancakes don’t stick. Or, if you’re using a non-stick pan, you can cook without any additional oil.
  5. Spoon about 2 tablespoons of the thick batter onto the hot skillet. Using the back of a spoon or fork, flatten the batter to the best of your ability. It will not look exactly like a pancake yet - you're just trying to get more surface area to cook on this first side**
  6. Cook over medium/high heat for 2.5 minutes
  7. Using a large spatula, flip the pancakes.
  8. Next, press down on top of the cake with the back of your spatula - this will cause the excess batter to ooze out of the dough ball forcing it to now have the thickness and shape of a pancake.
  9. Cook the pancakes for about 1.5 more minutes on this side.
  10. Flip the pancake once more, press down with the spatula, and cook for 30 more seconds.***
  11. Plate with an extra sprinkle of cinnamon and honey then enjoy!


    *Although not necessary, you can insure a smoother consistency, by combining the wet ingredients in a food processor. 

      **The batter will be thick and paste-like. Unlike normal pancakes that pour nicely, you may have to spread it into a pancake form on the skillet.

        ***There are a lot of factors that can affect how long you cook the pancakes. Adjust the heat and time to get the desired results.


          Recipe Notes

          Approximate Nutrition Facts:

          Serving size: 2 pancakes

          294 Calories; 23 g Fat; 12 g Protein; 3 g Sugar


          48 Responses to “Paleo Sweet Potato Pancakes”

          1. #
            VictorsMovieReviewsposted December 26, 2012 at 6:14 pm

            I am definitely going to try this one.

            Thanks for sharing.

            • #
              fedandfitposted December 26, 2012 at 6:18 pm

              Thanks, Victor! I hope you like it.

          2. #
            Noah Matthewsposted December 28, 2012 at 9:03 pm

            Are you nodding me??? These look soooooo good! Thanks for sharing.

            • #
              fedandfitposted December 29, 2012 at 10:31 am

              Of course! Thanks for reading!

          3. #
            Nancy Pattilloposted February 10, 2013 at 4:59 pm

            Would it be possible to trade the almond meal for another ingredient? Coconut flour or something? I can use coconut milk, too, right?

            • #
              fedandfitposted February 10, 2013 at 5:06 pm

              Hi Nancy! It should be possible, though I haven’t made them with coconut flour yet. The milk will be an easy substitute. Coconut flour is MUCH more absorbent than almond meal. It may require less flour and more liquid. Definitely worth the experiment!

          4. #
            Louis Jamisonposted March 2, 2013 at 1:38 pm

            Great recipe! Thanks for sharing!

            • #
              fedandfitposted March 3, 2013 at 10:52 am

              Thanks for visiting, Louis!

          5. #
            Carlaposted March 9, 2013 at 8:16 pm

            I followed the recipe to the letter… And this wasn’t right at all. At first the batter was so dry it resembled a paste. So I added extra coconut milk to moisten it to normal consistency. But the pancakes crumbled as they cooked. Had to throw it out. 🙁

            • #
              fedandfitposted April 29, 2013 at 10:44 am

              Hi Carla! I’m sorry the pancakes didn’t turn out well. I’ve added a photo of the batter, changed a few of the directions, and added more details to help you know what to expect during the cooking process. Hope this helps!

          6. #
            Justinposted March 19, 2013 at 7:37 pm

            I agree with Carla. This is not an accurate recipe.

            • #
              fedandfitposted March 22, 2013 at 5:38 pm

              Hi Justin! Many thanks for your comment. I am reworking the recipe this weekend and will get back with both of you regarding any updates.

            • #
              fedandfitposted April 29, 2013 at 10:48 am

              Hi Justin! As promised, I’ve done some reworking. I added a photo of the batter, changed a few of the directions, and added more details to help you know what to expect during the cooking process. Hope this helps!

          7. #
            Margie Hendriksen-Peckoposted April 5, 2013 at 7:32 am

            I am trying this next Holiday or sooner if i can’t wait!

            • #
              fedandfitposted April 5, 2013 at 7:33 am

              Awesome, Margie! I hope you like them 🙂

          8. #
            LKAposted April 19, 2013 at 10:09 am

            These take waaayyy longer to cook than directed here. 1 minute on each side and they’re mushy and mealy on the inside.

            • #
              fedandfitposted April 29, 2013 at 10:45 am

              Thanks for your comment! I have added a photo of the batter, changed a few of the directions, and added more details to help you know what to expect during the cooking process. Hope this helps!

          9. #
            Tanyaposted August 14, 2013 at 5:14 am

            I absolutely love these pancakes! I make a batch at least twice a month and freeze the leftovers for a quick breakfast. I didn’t quite follow the directions – I just cookthem until they look done;). Thanks for such a tasty meal!

            • #
              fedandfitposted August 14, 2013 at 5:27 pm

              Hi Tanya! I’m so glad you love the pancakes! It’s also great to know that they freeze well.

          10. #
            Noura Zainaposted September 29, 2013 at 7:44 am

            Gonna try making this after my workout – Are the sweet potatoes baked or raw?
            Can’t wait!

            • #
              fedandfitposted September 29, 2013 at 2:26 pm

              Baked! They’re even easier to use if you have leftover sweet potato mash.

          11. #
            Kristine Ulrichposted November 24, 2013 at 2:57 pm

            I tried this recipe with a couple modifications.

            -I used about 1 cup almond flour instead of 2 cups.
            -I used ginger instead of nutmeg (I didn’t have any).
            -I found that the pancakes I made didn’t stay together very well if I spread them out too mch. They stayed together perfectly if I just spread them out enough to be flattened.

            I tried them with pure maple syrup and wiht apple butter and they were good with either.


            • #
              fedandfitposted November 25, 2013 at 9:10 am

              Great feedback! Thanks, Kristine.

          12. #
            Ebposted January 22, 2014 at 12:26 pm

            I followed this to the letter the 2nd time, except for about another 1/2 cup sweet potato. 1st time I tried coconut flour, utter failure. They taste really good! Perfect for driving to work!

            • #
              Cassandraposted February 19, 2014 at 3:29 pm

              Hi Eb! I’m glad they worked out the 2nd time. Unfortunately, CF isn’t a direct substitute for almond meal.

          13. #
            Desireeposted January 30, 2014 at 3:52 pm

            I made these vegan using Egg Replacer and some flax seed. Topped with banana and sugar free syrup (we were out of maple syrup). I was super nervous making them, but the end product was great. Thanks for the recipe!

            • #
              Cassandraposted February 19, 2014 at 3:30 pm

              I’m so glad to hear it! Thanks for your feedback!

          14. #
            Ryanposted February 19, 2014 at 3:24 pm

            this recipe clearly is not correct. I even read the comments. I have now wasted over 2 cups of sweet potatoes, 2 cups coconut flour and several eggs trying to get it right. Please revise the recipe so others dont waste their time and money! all other sweet potato pancake recipes call for 2 tbs of flour… not 2 cups.

            • #
              Cassandraposted February 19, 2014 at 3:28 pm

              Hi Ryan! I’m sorry to hear the pancakes didn’t turn out for you. I know how frustrating that can be. Please note that the recipe calls for 2 cups of almond meal – not coconut flour. These two flours are not interchangeable as the coconut is MUCH more absorbent/drying than the almond.

          15. #
            Ryanposted February 19, 2014 at 3:41 pm

            do you have any recipes for coconut flour that contain sweet potatoes 🙂 I have about 4 cups ready to go! I have made a bowl with the sweet potato coconut flour crumble with banana and raspberries on top… its edible but not pancakes

          16. #
            Suzanaposted April 1, 2014 at 5:06 am

            Hi Cassy, Thanks for shearing this recipes. I love the tips and recipes you have shared in this article. For me this is the best recipe you have shared – “Paleo Sweet Potato Pancakes” in Looking forward to see more awesome recipe from you. Gonna try making this soon.

          17. #
            Lindaposted July 8, 2014 at 6:39 pm

            Made these this morn and only had to adjust my burner a bit here and there as mh is way too hot, at least on my stovetop. The timing on each side you suggested worked really well for me as did the flattening technique you recommended because of the paste-like consistency of the dough. Loved them, used a little butter, real maple syrup, and chopped pecans on the finished product! Voila! Thank you!

            • #
              Cassyposted July 10, 2014 at 3:36 pm

              Fabulous! Thanks, Linda!

          18. #
            lauraposted December 14, 2014 at 6:19 pm

            Thanks for the recipe modifications! New to the whole paleo thing and heard that pancakes made w/out gluten don’t really work, and these certainly didn’t either. Im guessing its a technicality, that ni matter how good the recipe yourecipe to it but they were crumbly.

            I also followed the recipe to a tea but they were a crumbly mess. I tried adding more almond milk but it didn’t help. the flavor was good but the texture dry and a pile of crumbles.

            I did eventually use wax paper with some spatula scraping action to flatten them while in the pan which worked the best to get them flat.

          19. #
            MsFitzposted March 31, 2017 at 7:35 am

            Just tried this recipe and it came out really awful! The picture is not accurate at all! Don’t waste you time or almond flour on this one!

            • #
              Cassyposted May 2, 2017 at 6:01 am

              I’m sorry the recipe didn’t work for you, MsFitz! It’s difficult to know where it went wrong, as I can’t be in the kitchen with you.

          20. #
            Nyrieposted December 8, 2018 at 2:48 pm

            The problem here is these do not stay together. They are too wet.


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