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Sweet Potato Pancakes

15 Minutes

4 Servings

228 Calories

10g Protein

48g Carbs

3g Fats

Sweet Potato Pancakes


  • Whisk the sweet potato puree, eggs, milk, and maple syrup in a large bowl.

  • In a separate bowl, mix the dry ingredients together (whole wheat flour, spices, baking soda, baking powder and salt).

  • Place a non-stick frying pan over a medium-low heat and spray the pan with a little oil.

  • Mix the dry and wet ingredients together to form a smooth batter.

  • Pour the pancake batter into the frying pan, allowing approximately under ¼ cup of batter per pancake. Cook the pancake until bubbles start to form on the top then flip the pancake over and cook for a further minute on the second side.

  • While the pancakes are cooking, place 2 cups of frozen peaches into a small saucepan with the maple syrup. Heat over a medium heat until the peaches are heated through.

  • Serve the pancakes topped with the peaches and a little maple syrup.


  • For added protein substitute 3 tablespoon of extra whole wheat flour for a protein powder of your choice.

  • If making for a single serving freeze the pancakes and only heat ½ a cup of peaches. Frozen pancakes can be warmed up in the toaster.


  • 125g sweet potato puree or can sub with pumpkin puree

  • 2 eggs

  • 240ml milk

  • 1 tbsp. maple syrup

  • 250g whole wheat flour

  • 500g frozen peaches

  • ¼ tsp. ground ginger

  • ½ tsp. ground cinnamon

  • ¼ tsp. ground allspice

  • 1  tsp. baking soda

  • ½ tsp. baking powder

  • ⅛ tsp. salt

  • 1 tsp. maple syrup

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