What if I told you that you could eat these healthy sweet potato pancakes and hit your macros, too? What if I also told you that they require NO flour, milk, or protein powder to be perfectly dense, delicious, and power-packed? Don’t believe me? Keep reading! These healthy sweet potato pancakes are a total game changer.
Before I share my top-secret recipe with you, let’s talk about how these delicacies can FIT YOUR MACROS! (Because, seriously, this is the coolest part!)
The key to making these pancakes fit your macros is tracking all of your toppings. That is where you can go crazy and end up having to seriously adjust your carbs and fats later in the day to account for a very dense breakfast. This means weighing and measuring your fruit and almond or peanut butter. Eyeballing portions on fruit and yummy spreads like peanut butter can lead you to double or even triple the portion size you were aiming for.
That being said, make sure you have a teaspoon measure on hand because there is only one hard and fast rule about making these pancakes. Are you ready for it?
Rule #1: NEVER forget the maple syrup. One little drizzle (literally a teaspoon) makes all the difference in your sweet potato pancake experience. I avoid added sugar almost in its entirety, but I make an exception for maple syrup with sweet potatoes. Seriously, you need to trust me here, y’all.
Got it? Great. Since you’re on board with the rules, here’s the recipe!
Healthy Sweet Potato Pancakes | RECIPE
Servings: 1 pancake stack
Time: 15 minutes
- 1 Sweet Potato (~1 cup mashed without skin)
- 1 Whole Egg
- 1 Tsp Vanilla
- Cinnamon (I use about three heavy shakes)
- 1 Tsp Pure Maple Syrup
- 1 Tbsp Almond Butter (or nut butter of your choice)
- Fruit Of Your Choice
- 1 Tsp Maple Syrup (drizzle on top)
- Dusting of Cinnamon
Instructions: Wash and dry your sweet potato, then poke with a fork on all sides. Microwave on high for ~8 minutes. Once done, remove carefully from microwave and cut down the middle. Scrape out the sweet potato using a grapefruit spoon or fork and put into a small mixing bowl. Mash down the potato and stir to release some of the heat. Once slightly cooled, add your egg and whisk with a fork until you have a creamy, orange “batter.” Add the vanilla, 1 tsp maple syrup, and cinnamon and whisk until well-combined.
Add 1 tsp coconut oil or ghee to a large, flat pan over high heat. Once melted, pour your batter into the pan using a 1/4 cup measure. Use a spatula to spread the batter around so you get an even bake and they are easier to flip.
Once you can confidently maneuver your spatula under the side that is cooking, flip that sucker over and turn the heat down to medium-high (I usually reach this point around 3ish minutes).
When your pancakes are cooked to your liking, stack them on a plate, layer on your fruit and nut butter and finish by drizzling on God’s gift to Earth…maple syrup.
Enjoy your healthy sweet potato pancakes and spread the love like almond butter, y’all! Try this recipe for yourself and let us know what you think in the comments below!