Rating: 5 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

55 mins
1 hr
5 mins
10 pancakes


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


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

  • 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