Healthy Sweet-Potato Pancakes

These fluffy, golden pancakes are a nourishing twist on a breakfast favorite. Instead of relying on refined flour and sugar, they’re powered by naturally sweet mashed sweet potatoes, which bring a gentle caramel flavor, vibrant color, and a boost of fiber, beta-carotene, and slow-release carbohydrates.

Serves 4

6 eggs

1 tsp. ground cinnamon

1 tbsp. coconut oil

¼ cup (30g) walnuts or pecans, chopped

2 tbsp. maple syrup

Instructions:

Cook the sweet potatoes in a pot of boiling water for around 15 minutes. Then drain and let it cool.

Place the cooked potatoes in a high bowl, add the eggs and cinnamon, and blend with a hand blender until smooth.

Heat ¼ tablespoon of the oil in a large non-stick frying pan and add 3 portions of batter (around 2 heaped tablespoon per pancake). Fry the pancakes for about 3 minutes until golden brown and done. Turn halfway and repeat with the remaining batter.

Divide the pancakes onto plates (3 per serving), sprinkle with the chopped nuts and drizzle with maple syrup, to serve.

Serve them with a dollop of Greek yogurt, fresh berries, or a sprinkle of crushed nuts for a perfectly balanced plate—rich in complex carbs, lean protein, and healthy fats. These pancakes aren’t just a treat for your taste buds; they’re also a gentle, nourishing start to your day.