Sweet Potato-Blueberry Pancakes
  • 1 medium sweet potato
  • 2 eggs
  • 1cup milk (dairy or nondairy)
  • 2tablespoons butter or coconut oil, melted and cooled
  • 1teaspoon pure vanilla extract
  • 1cup buckwheat flour
  • 1tablespoon ground flaxseed
  • 2teaspoons baking powder
  • 1teaspoon ground cinnamon
  • cups blueberries
  • Butter or oil for skillet
  • Toppings: Greek yogurt, fruit, nut butter, maple syrup
  1. Preheat oven to 400°. Wash and dry sweet potato. Poke sweet potato all over with a paring knife; wrap in foil and bake for 45–60 minutes or until completely soft (or microwave sweet potato on high, unwrapped, for 8 to 10 minutes, turning once). Let cool completely then scoop out flesh to measure 1 cup. Reserve any remaining sweet potato flesh for another meal.
  2. Place sweet potato flesh into a large bowl and mash with a potato masher until very smooth. Mash in eggs, milk, butter or oil and vanilla until smooth.
  3. Fold in flour, flaxseed, baking powder and cinnamon, then fold in blueberries.
  4. Warm a nonstick skillet over medium heat. Grease skillet with butter or oil and spoon in about ¼ cup batter per pancake, smoothing each to about ½-inch thick. Cook for 2–3 minutes per side, flipping when edges start to brown. Repeat with remaining batter. Serve with desired toppings.
Recipe Notes
Nutrition Facts
Sweet Potato-Blueberry Pancakes
Amount Per Serving
Calories 3225 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 90mg 30%
Sodium 193mg 8%
Total Carbohydrates 31g 10%
Dietary Fiber 5g 20%
Sugars 8g
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (3 pancakes): 225 cal, 8g fat (3g mono, 1g poly, 4g sat), 90mg chol, 193mg sodium, 31g carb (5g fiber, 8g sugars), 9g protein