Recipes Breakfast and Brunch Pancake Recipes Sweet Potato Banana Pancakes 4.7 (9) 9 Reviews 8 Photos I fell in love with the sweet potato pancakes at Cracker Barrel®. I decided that I wanted to come up with my own, healthier version. This is what I put together, and it has been a hit every single time I have made them! Not only are they delicious, but they are also very good for you. Win win! These pancakes are loaded with all-around nutrition and tasted delicious with pretty much any topping. After you are done, just add the topping of your choice. I like honey, agave, or the Maple Agave Syrup from Trader Joe's®. Enjoy! Submitted by The Healthy Hulk Published on September 1, 2016 Save Rate Print Share Trending Videos Close this video player 8 8 8 8 8 Prep Time: 15 mins Cook Time: 18 mins Total Time: 33 mins Servings: 8 Yield: 8 pancakes Jump to Nutrition Facts Ingredients 1 sweet potato, cubed 3 eggs ½ cup milk (Optional) ½ cup oats, ground to flour 2 scoops vanilla protein powder (Optional) ¼ cup flax seeds 2 teaspoons pumpkin pie spice (such as Trader Joe's®) ½ teaspoon baking powder 1 large banana, sliced 2 ½ tablespoons almonds 2 ½ tablespoons pecans 2 ½ tablespoons walnuts 2 tablespoons coconut oil, or as needed Directions Fill a pot with water and bring to a rolling boil. Stir in sweet potato and return to a boil. Cook until sweet potato is tender, 7 to 10 minutes; drain. Mash sweet potato in a small bowl with a fork. Mix 1 cup mashed sweet potato, eggs, milk, oat flour, protein powder, flax seeds, pumpkin pie spice, and baking powder together in a bowl. Stir in banana, almonds, pecans, and walnuts until batter is combined. Melt coconut oil in a skillet over medium heat. Pour enough batter into the skillet to create a 4- to 6-inch pancake. Cook, flipping once, until golden brown, 3 to 5 minutes per side. Cook's Notes: You may opt to use some vanilla extract to taste if you decide not to use vanilla protein powder. If you prefer, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon of ground nutmeg can be substituted for the pumpkin pie spice. Almond milk can be substituted for the milk if desired. I Made It Print Nutrition Facts (per serving) 241 Calories 12g Fat 19g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 241 % Daily Value * Total Fat 12g 16% Saturated Fat 5g 24% Cholesterol 74mg 25% Sodium 138mg 6% Total Carbohydrate 19g 7% Dietary Fiber 4g 14% Total Sugars 5g Protein 16g 31% Vitamin C 3mg 3% Calcium 83mg 6% Iron 1mg 8% Potassium 322mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved