Sweet Potato Pancakes with Blueberries



Randi Karlinsky MS, RDN, LDN, CHC


  • 2 Sweet Potatoes (small)
  • 4 Eggs (whisked)
  • 1 tbsp Coconut Oil
  • 1/2 tsp Cinnamon
  • 2 tbsps Maple Syrup
  • 2 cups Blueberries


  1. Peel sweet potato and dice into small cubes. Fill a saucepan with 2 inches of water and

    bring to a boil. Drop the sweet potato in and steam for 7 minutes or until tender when pierced with a fork. Drain off the liquid and transfer the steamed sweet potato to a bowl and mash with a fork.

  2. Measure out about 1/2 cup of mashed sweet potato per serving and add it to a bowl. Add in the eggs and mix well.

  3. Melt coconut oil in a large skillet over medium heat. Once hot, pour pancakes in the skillet, no more than 1/8-1/4 cup of batter at a time. Cook each side about 3-5 minutes or until browned. Divide pancakes onto plates and top with cinnamon and maple syrup. Enjoy!


Spice it Up: Add nutmeg and/or ginger spice.

Toppings: Top with banana slices, fresh fruit, pureed fruit sauce, chocolate chips or chopped nuts.