Pioneer Woman Sweet Potato Pancakes Recipe

This Pioneer Woman Sweet Potato Pancakes Recipe is a healthy and nutrient-dense recipe, which features protein-rich almond flour and vitamin-packed sweet potato puree. It’s a delicious low-carb and paleo-friendly breakfast, ready in about 20 minutes.

Pioneer Woman Sweet Potato Pancakes Recipe Ingredients

• 2 cups Blanched Almond Flour
• 2 cups Tapioca Flour
• 2 tsp. Baking Soda
• 2 tsp. Pumpkin Pie Spice
• 1/2 tsp. Sea Salt
• 8 Eggs
• 1 cup Sweet Potato Puree (canned or roasted/mashed)
• 2 tsp. Vanilla Extract
• 4 Tbsp. Honey
• 2/3 cup Dark Chocolate Chips or Cacao Nibs
• Coconut Oil, for cooking
• Pure Maple Syrup, for serving

How To Make Pioneer Woman Sweet Potato Pancakes Recipe

1. Mix the dry ingredients: In a large mixing bowl, blend together the blanched almond flour, tapioca flour, baking soda, pumpkin pie spice, and sea salt. Whisk well to break up any clumps in the almond flour.
2. Whisk the wet ingredients: In a separate, medium-sized bowl, whisk together the eggs, sweet potato puree, vanilla extract, and honey until smooth and uniform.
3. Combine batter: Pour the wet mixture into the dry mixture. Whisk gently until the batter is smooth and lump-free.
4. Add the chocolate: Fold in the dark chocolate chips or cacao nibs until evenly distributed throughout the batter.
5. Heat the skillet: Heat a large skillet or griddle over medium-high heat. Brush the surface generously with coconut oil to prevent sticking and add flavor.
6. Cook the pancakes: Drop the batter by 1/4 cupfuls into the hot skillet. Cook for about 2–3 minutes. You will see bubbles begin to break on the surface and the edges will start to look dry and set.
7. Flip and finish: Carefully flip the pancakes. Cook for another 1-2 minutes on the second side until golden brown. Repeat with the remaining batter, adding more coconut oil to the pan as needed.
8. Serve: Serve warm with pure maple syrup. As suggested, these also pair wonderfully with fresh apple slices and a smear of almond butter.

Recipe Tips

• Low-Carb/Paleo Focus: By using almond flour and tapioca flour instead of wheat flour, these pancakes are gluten-free and lower in refined carbohydrates than traditional pancakes. The sweet potato adds complex carbs and fiber, making this a fueling meal that won’t spike blood sugar as drastically.
• Almond Flour Texture: Almond flour can burn faster than wheat flour. Keep an eye on your heat; if the pancakes are browning too fast before the center cooks, lower the heat to medium or medium-low.
• Sweet Potato Puree: You can use canned pure pumpkin or sweet potato puree for ease. If making your own, roast the sweet potatoes until soft, peel, and mash until perfectly smooth before measuring.
• Flip Carefully: Gluten-free pancakes are more delicate than wheat pancakes. Let them set fully on the first side (look for those dry edges!) before attempting to flip.

What To Serve With Pioneer Woman Sweet Potato Pancakes

This is a wholesome breakfast that pairs well with fresh and protein-rich sides.

• Almond Butter: Adds healthy fats and protein.
• Fresh Fruit: Sliced apples, pears, or berries.
• Yogurt: A dollop of Greek yogurt adds creaminess.
• Bacon or Sausage: The savory meat contrasts the sweet spices.

How To Store Pioneer Woman Sweet Potato Pancakes Recipe

• Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Reheat in a toaster or toaster oven to crisp up the edges. Microwaving works but makes them softer.
• Freeze: These freeze beautifully. Place parchment paper between the pancakes and freeze in a zip-top bag for up to 3 months. Toast directly from frozen.

Pioneer Woman Sweet Potato Pancakes Recipe Nutrition Facts

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 185mg
• Sodium: 350mg
• Total Carbohydrates: 28g
• Dietary Fiber: 4g
• Sugar: 12g
• Protein: 10g

Nutrition information is estimated per serving (approx. 2 pancakes) depending on yield.

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