Coconut Sweet Potato Pancakes naturally sugar free sweetened with spices. A low carb, high protein breakfast made in the blender that’s nutritious & delicious! Paleo + Gluten Free + Low Calorie
I am officially in love. No, not with a man. I am head over heals in LOVE with these thick and chewy Coconut Sweet Potato Pancakes topped with creamy nut butter yogurt!
I’m always experimenting with new pancake flavors and this was one pancake experiment gone right. It went a little something like this. Leftover roasted sweet potato from last night’s dinner was accidentally added to the blender when I was making Perfect Paleo Coconut Pancakes and voila! Sweet Potato Coconut Pancakes were born.
To sass up these Coconut Sweet Potato Pancakes, I added my favorite, low calorie winter spices. Cinnamon, nutmeg and ginger. So much creamy, comfort, yumminess in such few ingredients! When mixed together, they make one irresistible stack of cozy pancakes. As a bonus, I whipped together sunflower butter and Greek yogurt for a dreamy, nutty topping. YUM! Now all I need is someone to share them with. Oh yeah, that would be you!
I have TONS of pancake recipes on this little site of mine. In fact, at this point I’ve been thinking about giving them their own recipe page. How is it that something so seemingly unhealthy can take up so much internet real estate? I ask myself this question every day. Funny, because I used to think pancakes were unhealthy foods.
Truth is, pancakes are an EASY way to add nutrients in your diet. Healthy fats, whole grains, lean protein, fiber, chocolate (aka antioxidants). Basically you can pack everything you need into a pancake. I can’t think of a better way to start my day which is why I start mine always with a pancake!
I prep batches of pancakes and store them in the freezer so I can have them any time I want without having to bust out the frying pan. At this point, I’m thinking I could compete with the International House of Pancakes with ALL THE HEALTHY PANCAKES I’ve got going on. What do you think? Would you come?
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- For the Pancakes:
- 1¼ cup sweet potato puree*
- 2 large eggs
- 2 tbsp unsweetened almond milk
- 2 tbsp coconut flour
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- For The Nut Butter Yogurt:
- ½ cup Greek yogurt (I use Fage)
- 1 tbsp nut butter
- Preheat a grill pan to medium heat and spray with cooking spray.
- Add all ingredients to a blender or food processor and process on high until the ingredients are broken down and smooth.
- Scoop ¼ cup of the batter onto the grill pan. Using a spatula or spoon, press the batter into the pan to make a round pancake.
- Cook 15 minutes until the batter appears a bit brown around the edges then very carefully flip with a wire spatula. The batter will be loose so be careful when flipping. Do not use a plastic spatula as it will stick. Note, the pancakes will not bubble to indicate they are ready to flip so watch them carefully.
- Cook another 15 minutes on the other side until cooked through.
- Carefully transfer the pancakes to tin foil or plastic wrap to cool. Do not place on a wire rack as they will stick.
- Serve immediately or store in the refrigerator/freezer for meal prep.
**The pancakes take longer than regular pancakes to bake. If you flip them too soon, they will fall apart. They should be very brown on the bottom before flipping.
***If the pancakes crumble or fall apart, you can roll it into a ball, press flat and place back on the grill pan or griddle to reheat.
What I Used For The Recipe
Do you have a food you consider off limits? What unhealthy food could you make healthy?