These Healthy Sweet Potato Pancakes are made from 5 simple ingredients. They are flourless, gluten-free, dairy-free and refined sugar free. Perfect for households with dietary restrictions or allergies. Light, fluffy and delicious, these pancakes will fill you up without slowing you down!

If you like this easy pancake recipe, try my 5 ingredient, Banana Egg Pancakes too!

overhead image - Healthy Sweet Potato Pancakes (gluten-free, dairy-free and refined sugar-free) – Healthyish Foods

Ingredients Needed for Healthy Sweet Potato Pancakes

  • Sweet Potato – This recipe calls for ½ cup of cooked sweet potato. Make sure it is cool before using. Mashed sweet potato is easier to measure.
  • Eggs – This recipe calls for one large egg plus one egg white.
  • Spices – Cinnamon and nutmeg add a touch of warmth and flavor to this recipe that is irresistible.
  • Vanilla Extract – This recipe calls for vanilla extract. Extract is bolder in flavor than vanilla flavoring. Make sure to grab the right one.
ingredients needed - Healthy Sweet Potato Pancakes (gluten-free, dairy-free and refined sugar-free) – Healthyish Foods

Ways to Serve Sweet Potato Pancakes

  • Serve these healthy sweet potato pancakes hot from the pan with a dollop of butter and maple syrup. They honestly taste like healthy French toast to me.
  • Another way to enjoy these healthy pancakes is with a dollop or your favorite nut butter, honey or jam. No matter how you top them, they are so delicious.
  • Personally, I like using this nonstick griddle pan because it can cook all the pancakes at one time. Which is especially great when feeding your kids or a larger crowd.

How to Make Healthy Sweet Potato Pancakes

Mix the Batter

Measure out all the ingredients and add them to a food processor or blender. Buzz until smooth and creamy.

Cook the Pancakes

Heat a nonstick skillet or griddle pan over medium high heat. Lightly spray it with avocado oil cooking spray. Once the avocado oil is hot, add a healthy spoonful of batter to the pan. I was able to make 8 mini pancakes. Cook for 2-3 minutes per side or until they are golden brown and cooked through.

Cooking time will vary based on the size of your pancakes. Small pancakes work best with this batter. They are easier to flip and cook through faster.

How to Store

Extra pancakes can be stored in an airtight container in the refrigerator for three to four days. Make sure the pancakes are completely cool before storing. To reheat simply place the pancakes in the microwave and cover them with a damp paper towel. Microwave until warmed through.

Option to freeze as well. Simply add the cooled pancakes to a sealable bag. Place a piece of parchment paper between each pancake to prevent them from freezing together. Thaw overnight in the refrigerator before reheating.

If you like this easy pancake recipe, try my 5 ingredient, Banana Egg Pancakes too!

side angle - Healthy Sweet Potato Pancakes (gluten-free, dairy-free and refined sugar-free) – Healthyish Foods

Frequently Asked Questions FAQ’s

How many pancakes does this make? It makes 6-8 pancakes depending on size. Smaller pancakes are better for this recipe. They cook more quickly and evenly. Plus, they are easier to flip.

What can I serve these pancakes with? Serve hot with butter and maple syrup. Or add a dollop of your favorite nut butter. Jam or honey would taste good too.

What makes these pancakes healthy? These pancakes are flourless, dairy-free, gluten-free and refined sugar free. They also have a punch of protein! They will fill you up without slowing you down.

What are the macros for this recipe? If you eat all 8 mini pancakes, the calories are 155 calories, 10g protein, and 5g fat.

overhead image - Healthy Sweet Potato Pancakes (gluten-free, dairy-free and refined sugar-free) – Healthyish Foods

Healthy Sweet Potato Pancakes (gluten-free, dairy-free and refined sugar-free)

These healthy sweet potato pancakes are made from 5 simple ingredients. They are flourless, gluten-free, dairy-free and refined sugar free. Perfect for households with dietary restrictions or allergies. Light, fluffy and delicious, these pancakes will fill you up without slowing you down!
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Ingredients

Equipment

  • 1 nonstick griddle pan
  • 1 food processor or blender
  • 1 spatula

Instructions 

How to Make Healthy Sweet Potato Pancakes

    Mix the Batter

    • Measure out all the ingredients and add them to a food processor or blender. Buzz until smooth and creamy.

    Cook the Pancakes

    • Heat a nonstick skillet over medium high heat. Lightly spray it with avocado oil cooking spray. Once the avocado oil is hot, add a healthy spoonful of batter to the pan. I was able to make 8 mini pancakes. Cook for 2-3 per side or until they are golden brown and cooked through.
    • Cooking time will vary based on the size of your pancakes. Small pancakes work best with this batter. They are easier to flip and cook through faster.

    Notes

    How to Store
    Extra pancakes can be stored in an airtight container in the refrigerator for three to four days. Make sure the pancakes are completely cool before storing. To reheat simply place the pancakes in the microwave and cove them with a damp paper towel. Microwave until warmed through.
    Option to freeze as well. Simply add the cooled pancakes to a sealable bag. Place a piece of parchment paper between each pancake to prevent them from freezing together. Thaw overnight in the refrigerator before reheating.

    Nutrition

    Serving: 1pancake – makes 8 mini pancakes, Calories: 19kcal, Carbohydrates: 2g, Protein: 1g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Trans Fat: 0.003g, Cholesterol: 23mg, Sodium: 20mg, Potassium: 44mg, Fiber: 0.3g, Sugar: 0.4g, Vitamin A: 1.213IU, Vitamin C: 0.2mg, Calcium: 7mg, Iron: 0.2mg