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Sweet Potato Pancakes

Sweet Potato Pancakes

There is nothing like a generous stack of Paleo pancakes to sweeten the freedom of the weekend, or for a surprise breakfast in bed. And if they happen to be topped with fresh blueberries, your favorite nut butter and scrumptious maple syrup, then know that you have discovered something amazingly good. Just don’t eat them all at once. At least not every day of the week!

The recipe contains sweet potato, yet the main ingredient here is actually cassava flour and if you aren’t familiar with it, let it introduce itself to you in the form of fluffy pancakes. Cassava flour is an excellent substitute for wheat flour, it is naturally free from gluten and it is a starchy root vegetable coming from Asia and Africa (similar to taro, yam and plantain). The flour is made from the whole root which is peeled and dried, not to be confused with tapioca flour which is also made from the cassava root, though going through a lengthier process. It is high in carbohydrates, so err on the side of caution as too many pancakes could produce an insulin spike if you aren’t used to so much goodness, but when all is said and done these Paleo pancakes are definitely worth the experience!

If you wish to balance out the bulk of the pancakes with an energy filled Paleo smoothie, we greatly encourage you to do so – this even makes it a convenient meal-to-go. You may also add a side of bacon and a luxurious poached duck egg. However you stack them, don’t forget the berries.

Sweet Potato Pancakes Recipe

Serves: 4Prep: 10 minCook: 20 min

Protein: 6g / %

Carbs: 57g / %

Fat: 29g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 2 cups cassava flour
  • 2 tsp. baking powder
  • Pinch of salt
  • 1/2 tsp. ground cinnamon
  • 1 1/2 cups coconut milk
  • 1 egg
  • 3 tbsp. coconut oil, melted
  • 2 tsp. vanilla extract
  • 1 cup sweet potato puree
  • Fresh berries, to serve
  • Nut butter, to serve (optional)
  • Honey, to serve (optional)


  1. Place all the dry ingredients in a large bowl and whisk together.
  2. Add all the wet ingredients and mix well. If the batter seems too stiff, add more coconut milk/water until a smooth, creamy consistency is achieved.
  3. Heat a pan over medium-low heat and fry spoonfuls of the batter until golden brown on both sides and cooked through.
  4. Serve the pancakes with nut butter of your choice, berries and/or a drizzle of honey.