Paleo Sweet Potato Pancakes
These golden, warmly spiced pancakes are everything a weekend breakfast should be — cozy, satisfying, and genuinely good for you. Mashed sweet potato gives the batter a natural sweetness and a tender, almost custardy interior that you just don't get from conventional flour-based stacks. A blend of almond flour and coconut flour keeps things completely grain-free and gluten-free without any weird gummy texture, and the coconut flour does clever work here by absorbing moisture and thickening the batter as it rests. Cinnamon, ginger, and a touch of vanilla make every bite smell and taste like fall, no matter what time of year you're cooking. The key to nailing these is patience — medium-low heat and a full three to four minutes on the first side means you get that deep golden crust without a raw center. A drizzle of maple syrup and a handful of fresh berries on top takes them from great to genuinely impressive. Makes four servings, so it's just right for a family breakfast or a leisurely brunch for two with leftovers to look forward to.
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Learn more →Ingredients
4 servings
- 1 cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- 3 large eggs
- ½ cup almond flour
- 2 tbsp coconut flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 tbsp maple syrup
- 1 tbsp coconut oil, plus more for the pan
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the mashed sweet potato, eggs, maple syrup, vanilla extract, and 1 tbsp melted coconut oil. Whisk until smooth and well combined.
- 2
Add the almond flour, coconut flour, baking soda, cinnamon, ginger, and salt to the bowl. Stir with a whisk or fork until a thick, uniform batter forms with no dry streaks. Let the batter rest for 2 minutes — the coconut flour will absorb moisture and the batter will thicken slightly.
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