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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.
- 1 cup Mashed Sweet Potatoes
- 2 cups Almond Meal
- 2 Eggs
- 4 tablespoons Almond Milk
- ½ teaspoon Baking Powder
- ½ teaspoon Vanilla Extract
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Cinnamon
- Whisk all the wet ingredients together (including mashed sweet potatoes).*
- In a separate bowl, mix all the dry ingredients together using a fork or sifter to ensure it's evenly combined.
- Add the dry ingredients to the wet in 3 batches and stir well.
- 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.
- 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**
- Cook over medium/high heat for 2.5 minutes
- Using a large spatula, flip the pancakes.
- 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.
- Cook the pancakes for about 1.5 more minutes on this side.
- Flip the pancake once more, press down with the spatula, and cook for 30 more seconds.***
- 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.
I am definitely going to try this one.
Thanks for sharing.
Thanks, Victor! I hope you like it.
Noah Matthews says
Are you nodding me??? These look soooooo good! Thanks for sharing.
Of course! Thanks for reading!
Nancy Pattillo says
Would it be possible to trade the almond meal for another ingredient? Coconut flour or something? I can use coconut milk, too, right?
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!
Louis Jamison says
Great recipe! Thanks for sharing!
Thanks for visiting, Louis!
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. 🙁
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!
I agree with Carla. This is not an accurate recipe.
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.
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!
Margie Hendriksen-Pecko says
I am trying this next Holiday or sooner if i can’t wait!
Awesome, Margie! I hope you like them 🙂
These take waaayyy longer to cook than directed here. 1 minute on each side and they’re mushy and mealy on the inside.
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!
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!
Hi Tanya! I’m so glad you love the pancakes! It’s also great to know that they freeze well.
Noura Zaina says
Gonna try making this after my workout – Are the sweet potatoes baked or raw?
Baked! They’re even easier to use if you have leftover sweet potato mash.
Kristine Ulrich says
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.
Great feedback! Thanks, Kristine.
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!
Hi Eb! I’m glad they worked out the 2nd time. Unfortunately, CF isn’t a direct substitute for almond meal.
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!
I’m so glad to hear it! Thanks for your feedback!
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.
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.
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
These sweet potato muffins (https://fitwomenforlife.com/coconut-flour-sweet-potato-muffins/) look pretty good! You’d have to add 2-4x the amount of sweet potato to counter all that flour though. Wish I could help more!
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 https://fedandfit.com. Looking forward to see more awesome recipe from you. Gonna try making this soon.
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!
Fabulous! Thanks, Linda!
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.
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!
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.
The problem here is these do not stay together. They are too wet.
No! No matter what, the cakes fall apart when flipping. Also don’t seem to be all the way done in the middle.
after A couple of attempts at this resulting in a pan full of crumbles, I finally came out with a decent cake. I divided the “batter” (minus 2 cakes) In half. To one half that mixture, I added another 2-3 tsp of milk and another egg. Also bc the crumbles were pretty bland to me, I added another 1/2 tsp of vanilla and a packet of Splenda. The cooked up like cakes, held together and tasted great!