Sweet Potato Pancakes

These pancakes packed with healthy complex carbohydrates make for a healthy start to your morning or a quick pick me up in the afternoon. Make in bulk and then simply reheat in the microwave. 
Course Breakfast
Cuisine Gluten Free, Michelle Approved, Paleo, Whole30
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4 people
Calories 329kcal
Author Michelle Mudge


  • 4 sweet potato
  • 8 egg
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 tbsp coconut oil


  • Preheat oven to 420*F
  • Wrap your sweet potatoes in tin foil 
  • Bake for 30-35 minutes 
  • Once they are done, mash all sweet potatoes in a bowl removing as much of the skin as you can
  • Add eggs, coconut flour, cinnamon, salt
  • Stir until batter consistency is similar to traditional pancake batter
  • Coat frying pan with coconut oil (or butter) and cook just like pancakes
  • Enjoy!


Calories: 329kcal | Carbohydrates: 31g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 327mg | Sodium: 793mg | Potassium: 559mg | Fiber: 6g | Sugar: 6g | Vitamin A: 378.4% | Vitamin C: 3.8% | Calcium: 9.5% | Iron: 14.3%
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Michelle was a diver at the University of North Carolina a Chapel Hill where she majored in Exercise and Sport Science. Since graduation she has been very active in the fitness and nutrition world. She is a certified level 1 nutrition coach through Precision Nutrition. She is currently the director of corporate wellness for SweatNet.