Maple-Cinnamon Sweet Potato Pancakes

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

If you’ve read Carrots ”˜N’ Cake for any length of time, you know that I love pancakes, like love them. When I make them at home, I mostly stick to healthy versions because they fill me up and satisfy me much better than traditional recipes. That said, this recipe for Maple-Cinnamon Sweet Potato Pancakes is another one that I plan to add to my regular pancake rotation.

Maple-Cinnamon Sweet Potato Pancake

Made with nutrient-rich sweet potato and satisfying almond flour and eggs, this breakfast recipe will satisfy both your taste buds and stomach. They’re naturally gluten-free and low in sugar, so they’re a delicious and nutritious way to start your day!

Maple-Cinnamon Sweet Potato Pancakes

Serves 2 (each serving is two pancakes)


  • 1 sweet potato
  • 1/3 cup almond flour
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup


Cook the sweet potato: first peel the skin and then prick with a fork all over. Cut the sweet potato into quarters and place in a microwave-safe dish. Cover and cook in the microwave for about 10 minutes until soft. Allow the sweet potato to cool slightly, then mash with a potato masher until smooth. Measure out 1/2 cup sweet potato and reserve any remaining for another purpose.

Preheat a skillet or pan on the stovetop on medium-high heat. Coat with non-stick cooking spray.

Combine 1/2 cup mashed sweet potato and all other ingredients in a large mixing bowl or food processer until blended well.

Use a 1/4 measuring cup to portion batter onto skillet. Use the back of a spoon to shape.

Watch for bubbles on the pancake’s surface before flipping. Flip and cook for another 2 minutes.

Serve immediately with your favorite toppings, such as sliced almonds.

I created this recipe for the Almond Board of California; check out my other delicious, comfort food remake recipes here:



  1. Yum- these look perfect. I made one the other day, which was very similar but instead of the almond flour, two Tbsp of coconut flour- a good nut free option.

    Will try this one too- the nutty flavor will surely be different and delicious!

  2. Yum! Sweet potato pancakes are one of my favorite treats! Have you tried the frozen mashed sweet potatoes from Trader Joe’s? They’re frozen little pucks (and only made of real potatoes). I imagine those would be good in a pinch if you didn’t have a potato on hand. I think I’ll try these this weekend to fuel me through my long run!

  3. This sounds good. I LOVE sweet potatoes, and I have some almond flour that I should use up. Pinning.

  4. I made these this morning and the flavor was great, but the batter was way too wet and they didn’t resemble pancakes at all. It was complete mush. I’m very bummed and think I’d tweak the recipe the next time and use oat flour or gluten-free blend.

  5. These are delicious and obviously nutritious pancakes; good every time!
    I would just offer one suggestion; using microwave ovens is counter productive to good health and a better alternative is to either steam or bake in a small oven; worth the effort for increased health. Heck, a quarter sweet potato can even be sliced and slow steamed in a frying pan; takes no time at all to finish cooking…..then use; will be pureed anyway. One other tip; leaving the skin on adds to nutrition as well….just have a means of pureeing that will not leave it chunky.

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