Sweet Potato


Serves: 9 pancakes
Prep time: 10 min 
Cook time: 25 min 
Total time: 35 min


  • 1 3/4  Cs oat flour
  • 1 1/3 Cs unsweetened almond milk
  • 3/4 C sweet potato puree, homemade (mash a cooked sweet potato) or store-bought
  • 1/4 C pure maple syrup
  • 6 Tbsps water
  • 2 Tbsp ground flaxseed
  • 2 Tbsp extra virgin olive olive oil
  • 2 tsps baking powder
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves


  1. Mix together in a small bowl the flaxseed and water.
  2. Let the mixture sit for 5 min to thicken.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. 
  4. In a medium bowl, whisk together the sweet potato puree, milk, oil, vanilla, maple syrup, and thickened flaxseed mixture.
  5. Add the wet ingredients to the bowl with the dry ingredients and mix until just combined.
  6. Let the batter rest for about 5 min while you set a large nonstick skillet or a griddle over medium to medium-low heat. 
  7. Once heated, mist with olive oil or another nonstick spray (or grease as desired).
  8. Give the batter a quick stir, then scoop about 1/4 C for each pancake into the skillet (as many as you can comfortably fit). 
  9. Cook for about 3 min, until the edges look set.
  10. Flip the pancakes and continue to cook for about 2 to 3 additional min, until golden brown and cooked through.
  11. Serve as desired!


These pancakes take a little longer to cook than regular / traditional pancakes. So be sure to leave them on the griddle for a bit longer than you typically would (i.e. use the time frames listed in the recipe).