Sweet Potato Pancakes Low Carb

These pancakes are high in protein, good fats and fiber, and come out super moist! They don’t need syrup and are perfect for a three day breakfast meal prep.  


  • 1 cup baked sweet potato
  • 4 eggs
  • 6 tablespoons almond flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 tablespoons ghee or coconut oil
  • 6-8 drops of stevia 


  1. Get medium mixing bowl
  2. Mash peeled sweet potato with a fork and measure out 1 cup
  3. Add eggs and stir together until mostly smooth
  4. Add almond flour, cinnamon, salt, baking powder to mixture and stir well
  5. Add stevia and stir again
  6. Heat a frying pan over low/medium heat. Melt 1 tablespoon of ghee/coconut oil in pan, add the additional tablespoon of oil and melt before adding the second batch of pancakes.
  7. Scoop pancake batter with 1/3 cup measuring cup into pan, making 6 pancakes
  8. Cook 3-4 minutes on each side, or until batter is set

Recipe Notes

  • Save time by cooking the sweet potatoes ahead of time.  Put in whole sweet potatoes in a standard oven for 1 hour at 400 degrees.
  • Adjust the heat lower if the pancakes are getting too brown, and higher if they are not cooking fast enough.
  • Adjust the amount of stevia to your liking.  Ideally, you wont need syrup if they are sweet enough. 
  • Use yogurt as a topping if they are drier than you prefer.  Almond, soy and coconut with probiotics are my favorite.
  • Top with berries to add more nutrients, depth of flavor, and a pop of color.

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