The Best Paleo Pancakes
Fluffy and sweet paleo pancakes made with my favorite sweet potato and are completely flourless! They make for the perfect weekend breakfast!
These paleo pancakes are bringing me back to childhood.
Going to our local diner for a short stack of chocolate chip pancakes used to be a weekend tradition with my family growing up. I always ordered extra chocolate chips, whipped cream, and a hot chocolate on the side (can you tell I like chocolate?)!
These paleo pancakes come in pretty close to my favorite diner classic.
It actually might be my all time FAVORITE pancake recipe that I’ve made yet. Yep, they’re that good! These paleo pancakes are easy, require minimal ingredients, and the fluffiness factor is just…well, perfect! I’ve also included a vegan version as well for those who don’t eat eggs.
Trust me, it’s just as good 😉
All you need:
Japanese sweet potato (you could use a regular yam too!)
Egg (or a flax egg/chia egg would work!)
Cinnamon
Vanilla Bean (I like this one! I just cut 1/4 inch each time and scrape the seeds!)
Almond or Coconut Milk
See? So freaking simple! You only need really a pinch of each, except for the potato, which will essentially be the base of the pancake (not the flavor, like other sweet potato pancake recipes 😉 ).
My biggest tip is don’t overwork the batter! I’ve tried to blend these pancakes before and…well, let’s just say it didn’t come out too well. Just simply mash all of the ingredients together and then cook them as you would a standard pancake!
I highly recommend baking the sweet potato as well, not steaming it. This allows for the sugars in the sweet potato to caramelize, which will give it that nice lightly sweet flavor you want!
I just love how they make the most fluffy and dense paleo pancakes, and that they can be made vegan! It’s an everybody’s pancake recipe!
Sweet Potato Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 1x
- Category: Breakfast
Description
Fluffy and sweet paleo pancakes made with my favorite sweet potato and are completely flourless! They make for the perfect weekend breakfast!
Ingredients
- 1 small (5 oz) Japanese sweet potato (baked, cooled, and skin removed)
- 1 large flaxseed egg (can be subbed for a chia egg)
- 1 tsp cinnamon
- 1/4 cup almond or coconut milk
- 1 scrape vanilla bean pod seeds
- 1 pinch sea salt
- some coconut oil for greasing the skillet
Instructions
- In a medium bowl, mash all of the ingredients together, except for the coconut oil.
- In a medium skillet, heat the coconut oil on medium-high until melted, and make 2 inch circles with the batter.
- Cook for about 5 minutes, then gently flip to the other side.
- Cook for about 3 minutes, then plate.
- Complete for the remaining batter.
- Top with favorite pancake toppings!
This post contains affiliate links. This means that when you make a purchase from these links, I receive a small commission at no additional cost to you. All recommendations are based on my personal experience and preference! Thank you for supporting The Banana Diaries!
