Breakfast? Brunch? Breakfast for Dinner, or as some like to call it, “Brinner”? This sweet potato pancake recipe has you covered, and I think you’ll find yourself hiding the leftovers from everyone else they are so good. Whether you’re cooking for a group or simply yourself, the recipe is easy to modify. Even reheated, these pancakes are just as delicious as the first go around!
So long as your sweet potatoes are cooked in advance, this recipe is quick and easy to throw together in the morning! Allow an extra hour if you have to cook the potatoes; however, it may be in your best interest to do ahead of time.
Pro Tip: If you’re planning on cooking this for a large group of people, bake your sweet potatoes the night before, allow to cool, spoon contents into an airtight container, and refrigerate overnight. This makes prep time the next morning a lot faster. And believe me, these sweet potato pancakes won’t last long once they’re cooked!
Note: Georgia Grinders Maple Caramel Almond Butter is the game changer in this recipe. If you are unable to get your hands on this deliciousness before wanting to make, do the following:
- Add 1/4 cup Pure Maple Syrup to your choice of Almond Butter (with only two ingredients: almonds + sea salt)
- Get 20% off your entire order of Georgia Grinders Nut Butters by using code “FTE20” at checkout!
Entertaining Tip | Serve these standard size, or opt to make minis for a bite-sized treat! Simply stack three with a blueberry on top, stick with a toothpick and have maple syrup on the size for dipping. And don’t forget to warm your syrup before serving!
for a more savory brunch recipe? Check out my Texas Sweet Potato Skillet.
- 2 Sweet Potatoes | Scrubbed
- 9 Eggs
- 3 tbsp. Coconut Flour
- 1/2 tsp. Nutmeg
- 1/2 cup Maple Caramel Georgia Grinders Almond Butter
- 2 1/2 tsp. Ground Cinnamon
- 3/4 tsp. Baking Soda
- 3/4 tsp. Vanilla Extract
- 6 tbsp. Butter Infused EVOO
- Pure Organic Maple Syrup or Local Honey
- Optional: Chopped Pecans or Extra Almond Butter for Topping
- Preheat oven to 400 degrees. Scrub sweet potatoes and wrap tightly with aluminum foil. Place in the oven for 1 hour to 1 hour 15 minutes, depending on the size and thickness of the potatoes. Cook until soft and remove from oven. Cool completely for handling.
- Remove the skin or spoon out the contents of both sweet potatoes and put in a mixing bowl*.
- Add all other ingredients and mix until smooth.
- Heat a large cast iron or nonstick pan* on medium / medium-high. Add 1 tbsp. of Butter Infused EVOO.
- Drop a coaster sized amount of batter onto the pan (roughly 1/4 cup) and cook both sides evenly. Depending on the size of your pan, you may need to adjust how many pancakes you can fit in at one time. My large cast iron skillet holds 4 - 5. Note that unlike regular pancakes, these will not bubble, so make sure you watch them closely!
- Remove from the skillet, top with chopped pecans and drizzle with your choice of maple syrup or honey!
*You can also opt for a large griddle that can fit 8 - 10 pancakes at once. Just make sure to increase the oil amount you are using before adding the batter.