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!

Jenn

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Recipe Summary

prep:
5 mins
cook:
55 mins
total:
1 hr
Servings:
5
Yield:
10 pancakes
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place sweet potato in a baking dish.

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  • 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.

  • 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.

  • 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.

  • 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

226 calories; protein 9.7g; carbohydrates 34.8g; fat 6.2g; cholesterol 223.2mg; sodium 232.2mg. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 5 stars
04/27/2016
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 enough! Thank you, thank you, thank you for posting this recipe. I didn't have coconut or almond flour so I used brown rice flour instead and ground almond rather than flour. I added a teaspoon of baking soda to give it a bit more fluffiness and they came out fantastic! Really tasty. Even my husband and I enjoyed them! Read More
(5)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/27/2016
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 enough! Thank you, thank you, thank you for posting this recipe. I didn't have coconut or almond flour so I used brown rice flour instead and ground almond rather than flour. I added a teaspoon of baking soda to give it a bit more fluffiness and they came out fantastic! Really tasty. Even my husband and I enjoyed them! Read More
(5)
Rating: 5 stars
05/27/2018
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 helps to keep a batter nice and moist. These are so good that I've made them multiple times - my family begs me to make them. They're good enough to eat plain, or with your favorite pancake fixings. My husband said they shouldn't even be called pancakes because they are way better than any pancakes he's ever had. :) These are my favorite food right now. As someone who can't have grains or sugars, this is a super big treat! YAY!!! Just a note: I do the sweet potato differently to save time: I peel it, cut it into 1" slices, coat with a bit of olive oil and sea salt on a baking sheet and bake at 400F for about 15-20 minutes, or until tender. ADDED LATER: I've made these with coconut flour, and tried to add the extra flax seed, and yeah, my batter wouldn't even mix together and I had to add almond milk and another egg to thin it out. I prefer these without the coconut flour - with the coconut flour they are drier and denser. Read More
(3)
Rating: 5 stars
09/23/2016
Very good! Made them for the 12 month old I nanny and he loved them! Read More
(2)
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Rating: 5 stars
01/12/2016
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 was a little better with the added water too (made a few ate them then added the water). Delish! Read More
(2)
Rating: 5 stars
04/16/2016
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 it dry) and I used 3/4 the recommended banana. I didn't want the banana flavor to be over powering. I also added a touch (1/4 c or so) of milk bc the batter was still pretty thick. I plan on adding pecans next time which will help offset the spongey texture quite nicely. If you're gf paleo or on whole 30 this recipe is definitely a keeper! Read More
(1)
Rating: 5 stars
11/07/2015
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 need any more. I also doubled the vanilla and increased the cinnamon but that is more personal taste Read More
(1)
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Rating: 5 stars
09/16/2019
Awesome. My 2 year old loves them. I didn t have coconut flour so I subbed arrowroot & that worked great too. Read More
Rating: 5 stars
03/17/2019
These are fantastic! I actually made them as waffles to reduce the cooking time. Then they only need about three minutes on a low temp. Just make sure to grease the waffle iron first! (I used coconut oil.) Both kids (3.5 and 7 months) gobbled them up as well! Read More
Rating: 5 stars
08/18/2019
LOVED these! I didn’t have coconut flour so I substituted Namaste gluten free flour. A few more carbs but lower fat this way. I also added 1/4t freshly ground nutmeg. Delicious and the family loved them too! Read More
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