Skip to main content New<> this month
Get the Allrecipes magazine

Sweet Potato and Banana Pancakes

Rated as 4.88 out of 5 Stars
1

"Delicious, moist, protein-rich, and filling pancakes. Gluten-free and paleo-friendly. Enjoy with your favorite toppings. I like peanut butter with berries on mine!"
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 226
Original recipe yields 5 servings (10 pancakes)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Place sweet potato in a baking dish.
  2. Bake in the preheated oven until flesh is easily punctured with a fork, 45 minutes to 1 hour. Allow sweet potato to cool until easily handled; peel.
  3. Mash sweet potato and bananas together in a bowl using a fork or electric mixer until smooth; add eggs and vanilla extract and mix well.
  4. Whisk coconut flour, almond flour, baking powder, and cinnamon together in a separate bowl; stir into sweet potato mixture until batter is well combined and thick.
  5. Heat a lightly oiled griddle over medium heat. Drop about 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and flatten pancake with spatula and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

Nutrition Facts


Per Serving: 226 calories; 6.2 34.8 9.7 223 232 Full nutrition

Explore more

Reviews

Read all reviews 8
Most helpful
Most positive
Least positive
Newest

These are really great! I have a three year old who I have had to put on a gluten free and casein free diet and he hasn't eaten anything else in two days and when I made these he couldn't get e...

Very good! Made them for the 12 month old I nanny and he loved them!

Very yummy version of Paleo pancakes. I used less banana because I didn't want to taste it :) and I added water because my sweet potato and my bananas were not very moist. I think the texture wa...

These were excellent! My kids gobbled them up! They definitely have a more soft texture, but we didn't mind. I made a few changes: I only used half the recommended coconut flour (tends to make i...

The batter came out pretty thick. I added a little soy milk to thin it out. Other than that it was great. Next time I think I'll start with 1/4 cup coconut flour and add by the teaspoon if I nee...

We decided to try this recipe to duplicate some sweet potato pancakes we recently had at a breakfast specialty restaurant. To start out, we added extra vanilla and cinnamon, used a commercial gl...

These are sooooo good! I would recommend not overmixing and allow it to be nice and thick. I didn't have coconut flour so I used all almond flour and then added 2T of ground flaxseed which hel...

Tastiest recipe yet...and I've tried many!