A Fall-Inspired Sweet Potato Pancakes Recipe Too Good Not to Try

We just got back from our Europe trip over the weekend and when we got home all I wanted was breakfast for dinner – pancakes, eggs, turkey sausage, etc. BUT I went a little overboard on the decadent foods while we were away, so I also wanted something that was more on the healthy side.

So, we remade some sweet potato protein pancakes that Cori made at the studio recently and they were amazing. Sharing the recipe today in case you want to make ’em too… they’re gluten-free, grain-free, and full of protein. All that AND they actually taste good too. Click through for the recipe.

Quick note, before you get started…. If sweet potatoes aren’t your thing, you could switch it out for pumpkin puree too for a super fall pancake vibe.

Ingredients (makes 8-10 pancakes – 4 inches in diameter)

• 3 ripe bananas
• 6 eggs
• 1 medium sweet potato (cooked and mashed)
• 1/4 cup of almond flour
• 1 teaspoon of pumpkin pie spice (they have it at Trader Joe’s and I keep it my cabinets year round)
• 1/4 teaspoon of baking soda
• splash of vanilla
• splash of almond milk (or other milk substitute)
• coconut oil (for greasing the pan)

If you can’t find almond flour, and you happen to have rolled oats at home, you can make oat flour by adding oats to a blender or food processor. It won’t be grain-free at that point and depending on the type of oats you have it may not be gluten-free either. BUT it’s a good option if you’re having trouble finding almond flour. I found it at my local Trader Joe’s. TJ for the win over here.

Fall-Inspired Sweet Potato Pancakes (Recipe)

Heat pan over medium heat until hot. Add coconut oil to grease. Then use 1/3 to 1/2 cup of batter per pancake. Pour batter into pan and let cook for several minutes (3-4 minutes usually). FYI – You won’t see as many bubbles in the pancakes before flipping as you would with pancakes made using regular flour. Then flip and let cook for another 2-3 minutes.

Add toppings if desired. I used unsweetened coconut flakes, pecans, and maple syrup. But you could also use peanut butter, honey, brown sugar, etc.

Recipe by Cori Maass
Photography and styling Brittni Mehlhoff

Have you tried protein pancakes before? What do you think of this fall flavor combo?

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