Sweet potato pancakes - grain-free, dairy-free, sugar-free


These pancakes are fluffy, delicious and very easy to make, especially if you have leftover sweet potatoes. They make a very tasty and nutritious breakfast as they are rich in minerals such as magnesium, manganese, potassium, zinc, iron, phosphorus, copper, selenium and calcium. They also contain antioxidants, protein, fiber, B vitamins, vitamin E, K, D and fatty acids. This recipe will make about 2-3 medium size pancakes.


  • 2 eggs
  • 1/2 cup mashed cooked sweet potatoes (boil in water until soft)
  • 1/3 cup tapioca or arrowroot flour
  • 1/3 cup almond flour
  • pinch salt
  • 1 tablespoon butter or coconut oil for frying


  1. In a mixing bowl, beat the eggs and add the mashed sweet potatoes.
  2. While mixing, add the flours, baking powder and a pinch of salt.
  3. Mix well until smooth consistency is reached.
  4. In a fry pan, heat the butter or coconut oil.
  5. Once heated, pour batter into the pan, making medium size pancakes.
  6. Flip pancakes when bottoms brown.

Top with fresh fruit, nuts, maple syrup or anything you like. Enjoy!