Sweet Potato Pancakes




Sundays are all about brunching and pancakes right?! There is nothing I love more than a quiet lazy Sunday and some fresh fluffy pancakes. What is great about these sweet potato pancakes is they are grain free yet still light and delicious. They are also half the calories of a traditional buttermilk pancake.

I've tried several grain free pancakes. I hadn't been able to find any that satiated my craving for buttermilk pancakes... until I came up with these. After I made Peanut Butter Sweet Potato cookies I started thinking that it seemed like our sweet potato powder made a good flour substitute. I looked it up and sure enough sweet potato flour is a thing! From what I have read though the flours are made by dehydrating the sweet potatoes. While dehydrating is an ok method of processing food it retains more water than freeze drying. Because it retains more water there is often a need to add preservatives to keep them fresh and shelf stable. Dehydrating also uses high temperatures to remove the water compared to freeze drying that uses pressure and cold allowing freeze-dried products like ours to retain more nutrients.

So, our sweet potato baby and everyone food is a great wheat flour replacement and is a superior substitute to sweet potato flour. Another great thing about using sweet potato powder instead of flour is its high Vitamin A content. 3 of these pancakes provide more than half of your daily value of Vitamin A. Did you know many young children are often deficient in this vitamin that helps with vision and maintaining proper function of organs like the heart and lungs?! Go ahead and make these pancakes and not feel guilty about eating them or serving them to your little ones!


What you will need:

  • 3 packets Sweet Potato baby and everyone else food
  • 3/4 Cup almond flour
  • 3 room temperature free range eggs
  • 3/4 Cup organic buttermilk
  • 1 Tbsp melted grass fed butter
  • 1 tsp high quality maple syrup
  • 1/4 tsp apple cider vinegar
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

How to:


  1. In a medium bowl add 3 packets of sweet potato powder, almond flour, salt, and baking soda.


  3. Gently whisk in the eggs and the rest of the wet ingredients until they are well incorporated.

  4. The mixture will be like a thick cake batter and easily scoopable. I use a 1/3 cup ice cream scooper to drop them on a warm griddle greased with some ghee. You may want to flatten them a bit with an offset spatula or knife for them to get a nice round shape and cook evenly.

  5. Cook until bubbling and flip your pancake to cook the other side. Make sure both sides are cooked until nice and golden brown.

    Serve warm with maple syrup and butter or your choice of topping.

    I have tried freezing these and they do freeze and reheat well.


What’s the Difference Between Freeze-Dried and Dehydrated Foods? 

Scientist recommends sweet potato flour as alternative to wheat 



National Institue of Health:Vitamin A 



* Nutrition facts are based on a serving size of 3 4 inch pancakes.



Enjoy! Let us know how you like it in the comments below.


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