Sweet Potato Pancakes



Failed Okinawa Sweet Potato Pancakes… clearly not purple but still delicious!


I picked up some Owkinawa Sweet Potatoes recently, they are sweet potatoes that are light tan on the outside and purple on the inside. The next morning I thought it would be fun to whip up some purple pancakes. Not knowing what shade of purple the pancakes would be I thought they would be purple. Nope, it was a fail! While the sweet potato was a pretty lavender color after adding the flour and everything else they weren’t purple. They were still delicious so I decided to also make some with regular sweet potato hoping those would be a little prettier so I could still share the delicious pancake recipe. I topped mine with Justin’s Vanilla Almond Butter thinned out with a Maple Syrup Agave mix that I found at Trader Joe’s and goji berries, DELICIOUS! Let’s just say I had a few too many pancakes. Maybe next time I shouldn’t make such delicious pancakes after a workout when I was really hungry.


Sweet Potato Pancakes

Makes approximately 16-20- 4″ pancakes

1c mashed cooked (cooled) sweet potato, not packed or the pancakes will be more dense

2 1/2c non dairy milk, plus more if needed depending on flour used (used So Delicious Unsweetened Almond Milk Plus)

2TBSP coconut palm sugar (used Navitas Naturals Coconut Palm Sugar)

2 TBSP coconut oil, melted

1 TBSP ground flaxseed or ground chia seed

1c buckwheat flour*

1c brown rice flour*

2 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

2 tsp cinnamon

2 tsp pure vanilla extract


Syrup, nut butter, pecans, goji berries, or toppings of choice (topped ours with Justin’s Vanilla Almond Butter thinned with a maple syrup agave mix from Trader Joes and goji berries)


*Or 2 cups flour of choice, we tested these with all-purpose as well.


Heat griddle, on medium/low. In a large bowl mix together buckwheat flour, brown rice flour, baking powder, flax/chia, baking soda, baking powder, salt and cinnamon. In a Vitamix, blender, or food processor, blend together sweet potato, milk, sugar, vanilla, and coconut oil.  Whisk the wet ingredients into the dry. Adding more milk as needed if too thick, these are thick pancakes but can be thinned out if desired. Using regular flour I noticed the batter is a little thicker than when using flour listed. Spray your griddle with non stick spray, I used coconut oil spray, or coat with coconut oil.  Spoon mixture into the griddle spread out. Cook until edges are set, about 2 minutes, flip and cook until done. Top pancakes with syrup, nut butter, or toppings of choice. Enjoy!


Sweet Potato Pancakes


Clearly not purple, fail for color and but win for taste!