These healthy sweet potato pancakes are a great breakfast or snack for the whole family. Babies, kids and adults alike will adore these vegan pancakes. A great way to start the day with a portion of vegetables.
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I just loving knowing that my kids have started the day with a healthy, nutritious breakfast.
If it contains a portion of veg even better!
These pancakes tick so many boxes for me. We love these because they are:
- good for batch cooking - can be frozen
- one portion of your five a day
- can be sweet or savoury
- totally delicious (that's the most important, right?)
Great for babies
These pancakes are perfect for baby led weaning.
Not only are they the perfect shape and size for little hands to grab, they’re also made with nutritious ingredients.
You may wish to leave out the spoonful of sugar if you’re making these for babies.
Perfect for vegans
These pancakes are free from both eggs and dairy making them a great choice for children and adults with allergies. They're also suitable for vegans.
I used oat milk to make these pancakes but any non-dairy milk (not coconut milk from a tin) can be used.
No egg is needed as the sweet potato helps to bind them together. Baking powder helps the pancakes to rise a little while cooking.
Veg for breakfast
Starting the day with a portion of vegetables is always a good idea. These pancakes contain a portion of sweet potatoes and are a great way to have one of your five a day before you’ve even left the house in the morning.
Leave out the sugar and you can have savoury pancakes. Try topping with grilled tomatoes or sautéed mushrooms to get even closer to your five a day.
How do they taste?
These pancakes taste really good. They do have a different texture to regular pancakes - they’re a little squidgier in the middle.
It's important to cook them slowly over a low heat to be sure to cook the centre without burning the outside.
Make ahead/batch cooking
Double or even triple the batch below and fill your freezer.
Pop in the microwave or toaster and you’ll have a healthy breakfast that’s ready in minutes.
- Store in an airtight container in the fridge for 2-3 days
- Freeze for up to three months. Freeze on a tray for an hour (to stop the pancakes sticking together) before transferring to a freezer bag or box. Label and date.
- Sweet potato puree - for best results boil, steam or roast your sweet potato and then blend in a food processor or blender until smooth. You can mash your sweet potato if necessary but it may be a bit lumpy.
- Plain flour
- Spelt or wholemeal flour - you can make these pancakes with all wholemeal or spelt but the texture is better with half plain
- Baking powder
- Ground cinnamon
- Ground ginger
- Caster sugar - optional, omit for savoury pancakes
- Oat milk- or other plant-based milk
How to make healthy sweet potato pancakes
For perfect sweet potato pancakes:
- Cook over a low heat - this is essential to ensure that the middle cooks without burning the outside.
- Use a pastry brush or a spray bottle to brush oil on your pan - that way you don’t end up with too little or too much oil.
- Flip when you see bubbles appear - test the edge of the pancake with your spatula - if batter sticks to it then it likely needs a little longer before you flip it.
- Size of pancakes - I have a ¼ cup (60ml) measure that I use to make pancakes. If you're making them for a baby you may wish to make them a little smaller.
- Remember that the first pancake often goes wrong! Don’t stress if your first one doesn’t work.
- Place 100g plain flour, 100g spelt or wholemeal flour, a teaspoon of baking powder, a teaspoon of ground cinnamon and ½ teaspoon ground ginger into a mixing bowl. Add a tablespoon of caster sugar if using.
- Whisk the dry ingredients together until well combined.
- Add 150g sweet potato purée and 300ml oat milk.
- Whisk until you have a smooth batter (you could also use a blender for this).
- Heat a little oil in a non-stick frying pan and cook a spoonful of batter over a low heat until bubbles appear.
- Carefully flip over with a spatula and cook the other side.
- Repeat with the remaining batter.
How to make healthy sweet potato pancakes
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
NB: this recipe has been updated. If you are looking for the original recipe you will find the ingredients list copied just underneath the recipe card.
Healthy sweet potato pancakes
- 100 g plain flour
- 100 g spelt flour* or wholemeal flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon ground ginger
- 1 tablespoon caster sugar optional, omit for savoury pancakes
- 150 g sweet potato purée
- 300 ml oat milk or milk of choice
- 2 tablespoons sunflower oil for cooking
- Place 200g mixed flour into a mixing bowl with a teaspoon of baking powder, a teaspoon of ground cinnamon, ½ teaspoon ground ginger and a tablespoon caster sugar (if using).
- Whisk together until well combined.
- Add 150g sweet potato purée and 300ml oat milk. Whisk again. Alternatively you could blend the ingredients together.
- Heat a little oil in a non-stick frying pan over a medium-low heat. Put a spoonful of batter into the pan. Cook for 2-3 minutes until bubbles start to appear.
- Flip over with a rubber spatula and cook the other side for 2-3 minutes. Repeat with the rest of the batch.
- Serve with your favourite toppings.
- You can make these pancakes with all plain flour or all spelt flour. Please note that the texture is better with plain flour or a blend of the two.
- Nutritional information is approximate and is intended as a guide.
Original ingredients list
- 300 g well mashed or puréed sweet potato
- 60 g plain flour
- 40 g spelt flour
- 20 g oats
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tbsp caster sugar optional - omit or increase depending on personal taste
- 1 tsp baking powder
- 1 large egg
- 200 ml milk
- 25 g melted butter plus more for cooking the pancakes