Sweet Potato Banana Pancakes
Susan Hoff
December 27, 2020

Keep the Christmas festivities going with some Sunday morning pancakes!

If you love the taste of pancakes but have been depriving yourself because they are too carby or sugary, you need to try this recipe. No processed pancake mix required. Just mix together four ingredients to form fluffy, savory, and naturally-sweet pancakes. The sweet potato will not spike your blood sugar the way that the simple carbs in a pancake mix would. You can top off your pancake masterpiece with some warm almond butter for an extra dose of protein and sustenance or enjoy some maple syrup you can drizzle over the top. You do not need too much, but a little dash of syrup will tie everything together into the perfect, mouth-watering breakfast. 


- ⅔ cup sweet potato, cooked and well mashed

- 1 banana, well mashed

- 2 eggs

- ¼ tsp. cinnamon

- 1 Tbsp. butter or olive oil

- 2 Tbsp. almond butter

- Maple syrup


1. Steam or bake a sweet potato until soft. In a medium bowl, mash the sweet potato and banana.

2. Mix in the eggs and cinnamon until smooth. If you like your pancakes a little thinner, you can add a tablespoon or two of water.

3. Heat a large skillet on medium-low heat. Once the pan is hot, coat it with a little bit of butter or olive oil. 

4. Spoon approximately ⅓ cup of batter for each pancake onto the skillet. After about 3 minutes, or when you see bubbles form on the pancakes, flip them. Let them cook for about another 3 minutes. You can use your spatula to peak underneath and make sure the pancakes are the perfect golden-brown color before taking them off. 

5. Repeat until you have used all of your pancake batter.

6. Top with warm almond butter and maple syrup.

Oath & Grind By Susan Hoff
Run fast, spin hard, lift heavy, work out like crazy. Whatever you do, Oath & Grind is the destination for all things fitness, nutrition, and life.
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