Fluffy, flourless sweet potato pancake recipe using leftover mashed sweet potatoes (or freshly baked) with eggs, cinnamon, and optional collagen for a protein boost! Fluffy, delicious, and ready in under 30 minutes! They are gluten, dairy, and refined sugar-free and make a healthy breakfast option!
flourless pancakes
I love a fun breakfast recipe, as your girl tends to get bored. If you’re in the same boat, I highly recommend giving these healthy sweet potato pancakes a try! They are no-fuss, flourless, and only require 3-4 simple ingredients that you (hopefully) already have on hand! They’re moist, sooo delicious, and kind of remind me of pecan pie 😉
Sweet potatoes add natural sweetness, moisture, and a fluffy texture without the need for flour or sugar. They’re also rich in fiber and beta-carotene, which support digestion and overall wellness. When paired with eggs and collagen, these pancakes become more balanced and satisfying than traditional pancakes. My favorite way to top these is with dairy-free butter and maple syrup but the best part about pancakes is having fun with them! Now, let’s go make some healthy pancakes!
Why You’ll Love These Sweet Potato Pancakes
- Wholesome, balanced breakfast – healthy carbs from sweet potatoes, protein from collagen, blood sugar balancing cinnamon, and topped with healthy fats.
- Dietary friendly – These are gluten free, dairy free, refined sugar free, and paleo friendly. Made without flour or refined sugar and naturally sweet.
- Packed with protein-supporting collagen and eggs.
- Easy to make and perfect for meal prep, made with just 3-4 simple ingredients.
Recipe video
Ingredients You’ll Need
You only need 3-4 nourishing ingredients!
- Baked sweet potato – leftover mashed sweet potatoes or freshly baked both work! You can even microwave your potato for 5 minutes until baked through to make it even quicker. Canned sweet potato will NOT work.
- Eggs – add choline nutrients, healthy fats, and protein.
- Collagen peptides – adds protein and supports skin, joints, and gut health. I wouldn’t recommend subbing any other type of protein as it’ll affect the flavor/texture of the pancakes.
- Cinnamon – warm, cozy flavor and blood sugar support
How to Make Sweet Potato Pancakes
1. Prepare the Sweet Potato
Bake your sweet potato until very soft, then remove the skin and mash until smooth. Let it cool slightly. You can use leftover mashed sweet potato, bake it in the oven, or bake it quickly in the microwave (i’ll leave instructions later down in the post!).
2. Mix the Batter
In a food processor, blend together mashed sweet potato, eggs, collagen, and cinnamon until fully combined and smooth.
3. Cook the Pancakes
Heat a nonstick skillet over medium-low heat and lightly grease. Drop batter by spoonfuls onto the pan and cook for 2–3 minutes per side, until golden and set through.
4. Serve Warm
Serve immediately with your favorite toppings – butter, almond or cashew butter, maple syrup or honey, chopped pecans, etc.!
Collagen Pancakes: Why Add It?
Collagen peptides blend seamlessly into pancake batter without altering flavor or texture. Adding collagen helps boost protein content, which supports skin health, joint health, and satiety, making these pancakes a more nourishing breakfast option!
Tips for the Best pancakes with sweet potato
- Make sure the sweet potato is very soft to avoid lumps
- Keep pancakes small for easier flipping
- Cook on medium-low heat so they set without burning
- Let pancakes cook fully before flipping for best results
Topping Ideas
- Maple syrup or honey
- Greek yogurt or coconut yogurt
- Nut butter (almond or cashew are great with sweet potato!)
- Fresh berries
- White chocolate chips
Frequently Asked Questions
How to bake a sweet potato in the microwave?
- Wash sweet potato and pierce all over with a fork.
- Wet a paper towel, wring it out, and wrap it around the potato.
- Place on a microwave-safe plate and cook on high for 3 minutes.
- Flip and microwave for another 2 minutes. If it still feels firm, continue in 30-second increments until tender.
Are gluten-free sweet potato pancakes healthy?
Yes! These pancakes are made with whole-food ingredients, naturally sweetened, and include protein for balance.
Can I make these without collagen?
Yes, you can omit collagen if you don’t have it! You’ll still be getting a small amount of protein from the eggs, but you can always pair the pancakes with a source of protein on the side like chickens sausage, etc.
Can I make them dairy-free and gluten-free?
These pancakes are naturally dairy-free and gluten-free as they are flourless!
More healthy breakfast recipes to try
- Snickers protein shake
- Sheet pan baked eggs
- Gluten-free popovers
- Ultimate healthy breakfast bowls
- Birthday cake overnight oats
- Oatmeal cookie dough overnight oats
- cinnamon roll overnight oats
- One pan enchilada breakfast skillet
- Cottage cheese protein muffins
- Breakfast egg stuffed peppers
- TikTok viral egg breakfast sandwich
If you make these pancakes, I’d love to hear how you topped them and enjoyed them 🤍 Be sure to leave a star rating & review below and tag me in your creations on Instagram @danishealthyeats!
Sweet Potato Pancakes
Ingredients
- 1/2 cup baked sweet potato
- 2 eggs
- 2 tbsp collagen peptides
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg (optional)
- 1/4 tsp vanilla extract (optional)
Instructions
- *note: these are the same texture as the popular 2 ingredient banana pancakes (banana, eggs). They're softer than typical pancakes. If they're too soft for you, just cook them on low for a little longer on each side or pop them in the microwave for 30 seconds after cooking! (: Make them your own!
- another note: If you want sweeter pancakes, add a tbsp of granulated sweetener to the batter.
Bake your sweet potato
- Oven method: Preheat the oven to 400F and line a baking sheet with parchment paper. Wash the potato skin, poke holes around it with a fork, and place on the baking sheet. Bake for 45min-1hr or until fork tender.
- Microwave method: Wash sweet potato and pierce all over with a fork.Wet a paper towel, wring it out, and wrap it around the potato.Place on a microwave-safe plate and cook on high for 3 minutes.Flip and microwave for another 2 minutes. If it still feels firm, continue in 30-second increments until tender.
Pancakes
- Add all of the ingredients to a food processor and process until smooth.
- Lightly grease a skillet and warm over low-medium heat.
- Drop spoonfuls of the batter on the skillet and cook for 2-4 minutes on each side until golden. Flip and repeat on the other side. I find these tend to take a little longer than normal pancakes to cook through, so be patient and don't cook them on too high of a heat or they'll brown too quickly!
- Once fully cooked, remove the pancakes from the pan. Enjoy with toppings of choice!
I was pleasantly surprised by these! Nice and moist texture. Will make again as a healthier option!
Hi Becca! Thanks so much for trying them, so happy you loved!