Sweet Potato Pancakes

Mornings are not complete until a hot cup of Joe and a stack of pancakes have been placed in front of us. These sweet potato pancakes are a perfect way to sneak extra beta-carotene, the antioxidant responsible for the vegetable’s bright orange color, into your diet. 


  • 2 cups sweet potatoes, steamed and cubed (about 2 small sweet potatoes cut into ¼ inch pieces)
  • 2 ½ cups non-dairy milk of choice
  • 1 teaspoon vanilla extract
  • ½ tablespoon avocado oil (or cooking oil of choice)
  • 2 pitted dates
  • 2 cups sorghum flour 
  • 2 tablespoons flaxseed 
  • 1 tablespoon baking powder 
  • 1 teaspoon ground cinnamon 
  • ½ teaspoon nutmeg 
  • Salt, to taste
  • Garnish: berries, pecans, and maple syrup


  1. Wash and gently scrub your sweet potatoes to remove excess dirt. Place in a pot with about ½ -1 inch of water and steam until fork tender.
  2. Once sweet potatoes are steamed throughout. Blend all the ingredients together with a mixer until a thick pourable texture is achieved.
  3. Meanwhile, heat a non-stick frying pan and apply oil or a light coat of cooking spray of choice.
  4. Pour the batter onto the heated frying pan creating pancakes about 3 inches in diameter. 
  5. Wait for the batter to begin to bubble, carefully flip with a spatula and cook both sides.  The pancakes should be a light golden brown on each side.
  6. Repeat until all the batter has been used.
  7. Serve with fresh fruit, pecans, and maple syrup, Enjoy! (Don’t forget your cup of Joe!)