Orange Sweet Potato Pancakes

What makes pancakes so seductive? Probably their soft, fluffy texture combined with a hint of sweetness and the comfort of something warm? And their delicious aroma?

What about sweet potatoes. I guess we never think of the raw, hard, pretty low appealing vegetable but rather of  the cooked, peeled and soft version. Again, we crave the soft and light texture, warmness,… of sweet potatoes in pie fillings, fries, hash browns or PANCAKES.


Sweet potatoes are inexpensive and surprisingly healthy.

  • They are an excellent source of vitamin A (in the form of beta-carotene). It has antioxidant activity, which helps to protect cells from damage. Beta-carotene is the main dietary source of vitamin A- and what do we associate with vitamin A? Yes, great skin! Also, good vision and eye health and a strong immune system.
  • Very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6.
  • Additionally, they are a good source of potassiumdietary fiberniacin, vitamin B1, vitamin B2, and phosphorus.

Rather than me boring you with all the background info on all the nutrients found in sweet potatoes, you can read up on the facts of vitamins, minerals and trace elements on this helpful website :

Orange Sweet Potato Pancakes
Yields 12
Write a review
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 1 medium sweet potato
  2. 1/2 cup unsweetened applesauce
  3. 1 tsp cinnamon
  4. 1/2 cup fresh orange juice
  5. 1 1/2 cups almond milk
  6. 1 1/2 cups whole wheat flour
  7. 1 tsp baking soda
  8. 1/4 tsp fine sea salt
  9. 1 tbsp flaxmeal
  10. For frying: coconut oil
  11. For serving: maple syrup, chopped activated pecans
  1. Pierce the potato with a fork several times and cook in the microwave for 4 minutes. Turn around and cook for another 2-3 minutes until soft. (alternatively, steam in a pot with steamer insert or bake in the oven).
  2. Scoop out the flesh and puree it together with the applesauce, cinnamon, OJ and almond milk in a blender until creamy.
  3. In a bowl, stir together the flour, baking soda, salt and flaxmeal.
  4. Pour the potato mixture into the flour mixture and combine well.
  5. Heat a small amount of coconut oil in a nonstick skillet over medium heat. I use a large spoon to place 3-4 drops of dough into the skillet. Cook until bubbles appear on the surface and the sides start to dry.
  6. Flip and cook the other side until golden brown.
  7. Serve with chopped pekans and maple syrup.
  1. In order to activate the flour (to reduce physic acid!), I mix the flour with the liquid ingredients the night before and leave the bowl on the counter overnight.

You may also like