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Food & Home

Sweet Potato Pancake with Coconut and Berries


Thanks to its natural sweetness, roasted sweet potato pairs incredibly well with coconut yogurt and antioxidant-packed blueberries. These easy-to-make silver dollar pancakes cook quickly and reheat well, so we recommend making a double batch and freezing any leftovers.

Serves 2

for the pancake:

1 roasted sweet potato

½ cup gluten-free oat flour

½ teaspoon kosher salt

1 tablespoon + 1 teaspoon coconut nectar

¼ teaspoon ground cinnamon

2 tablespoons coconut oil + more as needed

to garnish:

½ cup fresh blueberries

½ cup unsweetened coconut yogurt

2 tablespoons coconut nectar

1. Peel and mash the roasted sweet potato in a medium bowl. Add the oat flour, salt, coconut nectar, and cinnamon, and mix to combine.

2. Heat the coconut oil in a large non-stick sauté pan over medium heat. Divide the batter into 6 equal balls and press into small pancakes. Cook the cakes for about 2 minutes per side, or until nicely browned and warmed through.

3. While the pancakes cook, whisk together the coconut yogurt and coconut nectar.

4. Divide the cooked pancakes between two plates, drizzle over the coconut yogurt and top with fresh blueberries.

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