top of page

Sweet Potato Banana Pancakes

It's no secret that I have a love for sweet potatoes. When it comes to incorporating sweet potatoes into breakfast, my favorite family go-to recipe is Sweet Potato Banana Pancakes. Our family loves to make pancakes together, especially when it comes to the weekend. We've tried so many pancake varieties from raspberries to lentils to sage, and this recipe is one of our favorites. I like to make a double batch, and freeze the leftover pancakes. They reheat in a toaster oven or conventional oven beautifully. BONUS: Just about every ingredient can be purchased through WIC benefits.

Sweet Potato Banana Pancakes


2 cups mashed sweet potato

1 cup ripe smashed banana

4 cups rolled oats

2 eggs

1 cup milk of choice

1/2 tsp salt

1 tsp cinnamon

1 tsp ginger

1/2 teaspoon cardamom

butter for greasing the pan and coating sweet potatoes

  1. Preheat oven to 400 degrees F. Peel sweet potato and dice into small cubes. Toss sweet potatoes in medium size bowl and add just enough butter or olive oil to lightly coat sweet potatoes. Transfer sweet potatoes to baking sheet, and bake in oven for 20-25 minutes. (You man also steam sweet potato cubes in a saucepan until tenter (15-20 minutes). Allow sweet potatoes to cool, and mash. Add banana and mash together until evenly blended.

  2. In a blender, combine oats, cinnamon, salt, ginger, cardamom, eggs and milk and blend until smooth. Transfer to a bowl and stir in the smashed sweet potatoes and banana until evenly blended.

  3. Heat a griddle, skillet or frying pan over medium heat. Lightly grease with butter and pour desired amount into the pan (we recommend 3-4 inches in diameter). Cook until pancake is fluffy. Flip and continue cooking other side. About 4-5 minutes per side. Continue with remaining batter.

  4. Keep in refrigerator for up to 3 days. Freeze in airtight container for up to 3 months.

If you do not have access to a blender, you could opt to add sweet potatoes, bananas, and spices to a pre-packaged pancake mix.

Try topping you pancakes with a peanut butter and yogurt blend, or add your favorite nut to the batter. Happy cooking!

Blog post published by Christine Anderson of Woven Postpartum.


bottom of page