I love to sneak vegetables in for my kids when they are least suspecting it, and these sweet potato pancakes are a perfect way to do it! Who ever thought they would eat vegetables for breakfast? These pancakes are light and fluffy, sweetened naturally with the sweet potato and are quick and easy to make on top of it. Everything mixes in one bowl, so it makes for easy cleanup too. You can also easily swap out pumpkin or butternut squash puree for the sweet potato to change things up. My kids love the mini chocolate chips in these, but you can leave them out if you don’t want the extra sweetness. These sweet potato pancakes are a staple in our house!
Sweet Potato Pancakes
- Heaping ½ cup sweet potato puree You can swap this out for pumpkin or butternut squash puree too
- 3 eggs
- ¾ cup gluten free oat flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 1 pinch himalayan pink salt
- ⅓ cup mini dark chocolate chips optional, but yummy
- coconut oil for cooking the pancakes
- Add all ingredients except the chocolate chips to a medium bowl and mix well.
- Fold in the mini chocolate chips, if using.
- Heat a skillet or griddle over medium heat and melt some coconut oil in the pan.
- Scoop about ¼ cup of batter into the pan per pancake. Cook 2-3 minutes per side, flip and cook another couple of minutes on the other side. Serve warm with maple syrup!