Mr. Fitness requests these pancakes every weekend. I don’t always make them, I like to change it up and he is a late sleeper. By the time he is ready to eat breakfast I’m usually running errands or meeting Amanda at the gym. He also likes to request them late Friday or Saturday night when I don’t have what I need in the house. You may wonder why I just don’t keep the ingredients in the house. Well, in case you haven’t noticed, I like to be creative and try new things. If it was up to Mr. Fitness, we’d eat brown rice, grilled chicken breast and splurge on pancakes every single day. 


These pancakes are great do to two factors. One, I accidentally added additional baking powder, and it just really helped. There is baking powder in the pancake mix, but it helps to add more because the sweet potato is dense. Second, I separate the eggs and whip the whites. This is a great tip for ANY pancake recipe. It just makes them that much more fluffy and less dense.  


You can also substitute pumpkin for the sweet potato. These pancakes were originally pumpkin, but like I said, Mr. Fitness loves these pancakes all year round, spring and summer, so it can be difficult to find pure pumpkin puree during those times believe it or not. Plus, even though I use an entire cup, it still doesn’t use the whole can. I have more control over the sweet potato size AND it’s even cheaper. 


However, if you buy the canned sweet potatoes, it’s going to be very difficult for us to be friends. It’s super easy to bake a sweet potato. You can even do it in the microwave if you are short on time. It’s easier to find a pure pumpkin puree, even in organic, than it is to make your own. That’s not the case for sweet potatoes. And even though I insist on indulging every once in a while, I have strong beliefs when it comes to canned sweet potatoes because it is just TOO easy to do it yourself. 




Sweet Potato Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups of pancake mix (I use Quaker Oats pancake mix)
  • 2 tablespoons of brown sugar
  • 1 tablespoon of baking powder
  • 1 cup of packed, mashed sweet potato
  • 1 tsp of pumpkin pie spice
  • 4 large eggs, separated white and yolk
  • 1 tablespoon of canola oil
  • 2 cups of unsweetened almond milk
  1. Heat a large skillet over medium heat.
  2. In a large bowl, mix together the pancake mix, pumpkin pie spice and baking powder.
  3. In a separate bowl combine sweet potato, almond milk, canola oil, brown sugar and egg yolks. Mix until smooth. Add in the dry ingredients and mix until smooth.
  4. In a clean bowl, whip your egg whites with a hand mixer until soft peaks form. Slowly fold into the batter until mixed in thoroughly.
  5. Drop batter to form 3" pancakes in the skillet. Once the edges begin to firm and the top begins to bubble, flip the pancake and heat for an additional minute and remove. Repeat until all the batter is removed.
Nutrition Information
Serving size: 3 pancakes Calories: 202 Fat: 6.4g Carbohydrates: 31g Sugar: 6g Sodium: 631mg Fiber: 3.9g Protein: 7.8g Cholesterol: 108mg