Pancake Time! These Sweet Potato Oatmeal Pancakes make a hearty and delicious breakfast. They’re slightly sweet and perfect topped with some crunchy pecans and a drizzle of maple syrup or honey. This recipe is gluten and dairy free, but I definitely enjoy my stack with a generous pat of butter too.
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Honestly, I don’t eat or make pancakes too often. I just had a hankering over labor day weekend and threw these together. If pancakes are part of your regular routine, this healthy recipe full of baked sweet potato and rolled oats will quickly become a favorite in your repertoire.
The thing I love about this recipe is you just dump all of the ingredients into a blender a whir it up till smooth. So throw a sweet potato in the oven and sip some coffee while it bakes. Once that comes out of the oven, you’ll have pancakes in no time.
If you meal prep, you can also make these pancakes ahead of of time! Pancakes freeze really well and are quick and easy to reheat for breakfast. You simply freeze cooked pancakes in a single layer then store them in an airtight container. When it’s time to eat, just pop them in the microwave for 20-30 seconds and then run them in the toaster to crisp them up a bit.
How to make Sweet Potato Pancakes
This recipe as written requires a blender or food processor to pulverize the rolled oats in the batter. I have not tried to substitute another flour but I imagine it would work!
Use a nonstick skillet and just a little bit of neutral oil to cook pancakes. Start on medium low heat and let the skillet get really hot. Be patient until you see a lot of bubbles in the batter and then flip just once. Do not press with a spatula for maximum fluff.
Make small pancakes. I use a ¼ cup measuring cup to spoon the batter so they all come out about the same size.
If your pancakes are cooking too quickly on the first side, turn your heat down, the skillet is too hot!
Sweet Potato Oatmeal Pancakes
Ingredients
- 1 cup cooked sweet potato flesh about 1 medium sweet potato
- 1 ½ cups rolled oats
- 2 tsp baking powder
- 1 ½ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- ¾ tsp ginger
- ½ tsp salt
- 2 tsp vanilla extract
- 1 tbsp honey or maple syrup
- 2 eggs
- 1 cup almond or other non dairy milk
- Avocado or other neutral oil for frying
- Pancake toppings - nuts fresh fruit, butter, syrup
Instructions
- Add all ingredients to a blender or food processor and blend on high until smooth.
- Let batter rest for 5 minutes.
- Heat a nonstick skillet or griddle on medium low with a little bit of neutral oil.
- Use a ¼ cup measuring cup to spoon batter onto hot skillet or griddle.
- Watch for bubbles throughout the uncooked side of the pancake and flip once. About 2 minutes.
- Cook other side another minute or so until cooked through.
- Top and serve immediately.
Taylor
I enjoyed the flavor of these pancakes and putting the batter in the blender made it easy to make. The oatmeal made the pancakes filling and satisfying! I added a little bit of persimmon to the sweet potatoes and will definitely make it again. Great gluten-free pancake option that’s actually tasty!
Tennielle
I have this saved and consistently go back to it! when I was introducing food to my 6 month old, I made these pancakes. He loved them!!! I make them all through fall and winter!! I love you Jessica & I love your pancakes!!
Aida Estacio
This is a yummy recipe! It was like eating pumpkin pie, great spices & flavor. A nice GF option. I think mine were a bit too wet & thick but I’ll try it again next time I make sweet potatoes. I found it very filling, so great for those busy, action packed days. Actually, I think they’d make a nice afternoon sweet snack! Would it be crazy to add 2 more eggs for extra protein? 🙂