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5-Ingredient Sweet Potato Banana Pancakes

Fluffy 5-Ingredient Sweet Potato Banana Pancakes for Blissful Mornings

Delight in these 5-Ingredient Sweet Potato Banana Pancakes for a fluffy, gluten-free breakfast that's quick and nutritious.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 large Banana adds natural sweetness and moisture
  • 1 cup Sweet Potato well-cooked and mashed
  • 2 tablespoons Nut Butter for binding; use sunflower seed butter for nut-free
  • 2 large Eggs essential for structure; replace with flax eggs for vegan
  • 1 teaspoon Cinnamon infuses warmth and spice; adjust to taste

Equipment

  • Mixing bowl
  • Skillet
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine the mashed sweet potato, ripe banana, nut butter, eggs, and a sprinkle of cinnamon. Blend until smooth.
  2. Preheat a large skillet over low-medium heat and grease with non-stick spray.
  3. Pour approximately 1/3 cup of batter onto the skillet for each pancake and cook until bubbles form, about 3-4 minutes.
  4. Gently flip each pancake and cook for an additional 2-3 minutes until golden brown.
  5. Continue cooking the remaining batter, adjusting heat as necessary.
  6. Serve warm topped with nut butter and maple syrup, or store in an airtight container.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 90mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze pancakes individually wrapped for longer storage.

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