Sweet Potato-Blueberry Pancakes

It’s blueberry season! When you’ve had your fill of berries eaten out-of-hand, mix up a batch of sweet potato-blueberry pancakes! They’re equally perfect for a Sunday brunch or weeknight supper.






  • 1 medium sweet potato
  • 2 eggs
  • 1 cup milk (dairy or nondairy)
  • 2 tablespoons butter or coconut oil, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 cup buckwheat flour
  • 1 tablespoon ground flax seed
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1¼ 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.
  3. Fold in flour, flax seed, 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.


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



Recipe and photo thanks to Delicious Living


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