Sweet Potato Pancakes



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When you’re a paleo athlete, sweet potatoes are your best friend, right? But it can get pretty boring if you don’t find new ways to eat them. Enter the pancake. Quick, easy, and delicious! And if you’re not doing a Whole30, add a little Grade B maple syrup, ohmygosh, so good.

This is also a quick and easy post-WOD meal, as it contains eggs as well.




Sweet Potato Pancakes

Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 4
Author Kendra



  • Add all ingredients (except coconut oil) to a large bowl. Mix well to combine.
  • Heat a large skillet over medium heat and add some coconut oil (about 1 tsp per pancake, depends on how large your pan is). I use a small pan and cook one at a time, so I use 1 tsp of oil in my pan.
  • Scoop approximately 1/2 cup of mixture into the pan, spreading out to about 1/2" thick. Cook about 2-3 minutes on each side, or until it is crispy and brown and the inside is firm.
  • Continue until batter is gone, adding coconut oil to the pan as needed.
  • Serve with coconut butter and maple syrup, if desired.




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Last Updated 03/02/2020

10 Responses to “Sweet Potato Pancakes”

  1. Hi. This recipe looks really simple and nutritious. Would you clarify almond meal vs. almond flour. From a google search it looks that they are the same thing. What brand are you using of almond flour?

    Thanks! Great recipes.

    • Hi Edna. The difference between almond meal and almond flour is how finely ground it is. Almond meal is usually more coarse and may also include the skins (meaning the almonds weren’t blanched before they were ground). Almond flour is typically blanched and is a much finer texture, which greatly affects the end product. You could probably get away with using almond meal in this recipe, I just don’t usually like it. I use the Honeyville brand of almond flour and get it in a 5lb bag from Amazon. It lasts a long time and I keep it in the fridge. Hope that helps. **note: affiliate link in this comment**

  2. I have an almond allergy… Do you know what would work as a good substitute for the almond flour?

    • I have only made these with almond flour, but you can try it with coconut flour instead, just cut it down to about 1 Tbsp and see how it thickens up. If it’s still thin (though I don’t think it will be), you can add more coconut flour, but only a tsp at a time. Let me know how it turns out if you try it.

  3. I just made these with 3 tbsp of coconut flour, and, um, I might eat the entire batch myself!! I used trader joes pumpkin pie spice instead of all the others, and it is such a welcome relief on day 22…so.many.days.of.sweet.potatoes. Thank you!

  4. 4 stars
    I am on the hunt for a sweet potato (yam) paleo pancake recipe. I think if I were to try yours I would instead of shredding uncooked yams, I would bake them in the oven with coconut oil lathered on the skins until cooked and once cooled refrigerate then for use the following day. They could then be mashed and it would be more like a traditional pancake. Sounds good to me!

  5. Forgot to add to the above, I would used coconut flour and when finished I would drizzle with a little coconut nectar or maple syrup.

  6. Could these be made in batches and frozen?

    • I haven’t actually tried this yet, so I couldn’t say for sure, but I’ve frozen regular almond-flour pancakes and waffles and they’ve been just fine, so I imagine these would work like that as well.

  7. 3 stars
    I notice this and a lot of your recipes use coconut oil for frying or for sauteeing things. I was under the impression that the low smoke point of coconut oil makes it not only a poor choice, but dangerous as when oi hits its smoke point they generally all release volatile harmful chemicals.
    I would love to be wrong, but the many scientific reviews show the same thing.


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