Doug’s Sweet Potato Pancakes

A recipe you have all been asking me for! These are amazing, they have the perfect amount of calories to get your metabolism going along with some eggs. These also have some great carbs to power you through some tough workouts and they also have a some fiber and some protein! I usually eat two of these with some of our breakfast squash on top along with two eggs. And they are super simple to make and you can make the whole batch on Sunday and they will keep all week and you can just microwave them in the morning for a super fast and super healthy breakfast! If you are seriously pressed for time you can actually eat these bare handed (cold) while running out the door.

You can find this recipe under “Millennium Sweet Potato Pancakes” in Myfitnesspal.

Nutrition Info (per pancake):

  • 116 Calories
  • 7g Carbs
  • 9g Fat
  • 2g Protein
  • 3g Fiber


  • 2 medium/large sweet potatoes
  • 2 large eggs
  • 1 cup Rob’s Red Mill gluten free pancake mix
  • 1-2 tsp pumpkin pie spice (to taste and depending on how big your potatoes are)
  • Grapeseed oil and/or coconut oil (I use both)


Heat up a cast iron pan or skillet on medium/high heat.


Grate up the sweet potatoes (with the skin on) on a box grater and put in a very large mixing bowl.


Add pie spice, eggs, gluten free pancake mix.


Mix it all up! It should be fairly wet.

Add 1-2 tbsp of grapeseed oil and 1 tsp of coconut oil to the pan, it may smoke a little until you add the pancakes.

Drop 1/4 cup balls of the mix into the pan.


Flatten out the balls with a spatula.


Cook until golden brown and flip over, about 2-3 minutes per side.




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