Blueberry Sweet Potato Pancakes

Blueberry Sweet Potato Pancakes

Your favorite breakfast pancakes made better with sweet potatoes and organic blueberries
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 5


  • 1 medium sweet potato or yam
  • 1 cup milk (dairy or non-dairy)
  • 2 tablespoons butter or coconut oil, melted
  • 1 cup buckwheat or spelt flour
  • 2 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • cups Root 24 Farms Organic Blueberries
  • Butter or oil for skillet
  • Greek yogurt, nut butter, fruit, maple syrup for toppings


  • Preheat oven to 400°. Wash and dry sweet potato. Poke sweet potato all over with a paring knife; wrap in foil and bake for 45–60 minutes or until completely soft (or microwave sweet potato on high, unwrapped, for 8 to 10 minutes, turning once). Let cool completely then scoop out flesh to measure 1 cup. Reserve any remaining sweet potato flesh for another meal.
  • Place sweet potato flesh into a large bowl and mash with a potato masher until very smooth. Mash in eggs, milk, and butter or oil until smooth.
  • Mix in flour, flaxseed, baking powder and cinnamon until just blended (don't over mix!), then fold in blueberries.
  • Warm a nonstick skillet over medium heat. Grease skillet with butter or oil and spoon in about ¼ cup batter per pancake, smoothing each to about ½-inch thick. Cook for 2–3 minutes per side, flipping when edges start to brown. Repeat with remaining batter. Serve with desired toppings.


PER SERVING (3 pancakes; toppings not included): 225 cal | 8g fat  |  31g carb | 9g protein
Keyword blueberries, healthy breakfast, organic, pancakes

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