Sweet Potato Pancakes with Maple Almond Butter Drizzle

Sweet Potato Pancakes with Maple Almond Butter Drizzle

As mentioned in my last post, I’m really getting into using sweet potatoes as a fun way to spice up breakfast.

I hadn’t imagined I’d be posting two sweet potato recipes in a row that are designed for breakfast. But I’m not mad about it. Quite the opposite actually.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

This one comes as a spinoff of one of my good friend’s recipes.

I’m fortunate to have another great food blogger gal pal just a 15-minute bike ride away from my own kitchen headquarters. Emily (from Nourishing Matters) and I do a lot of week night cooking collabs, and I’m always obsessing over her latest creations that she puts up on Instagram.

That being said, it felt like a real treat to try out her Sweet Potato Pancake dish. This was a top candidate on my to-make list for some time.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

I’m happy to report that this recipe is super fun.

Just as I’ve found sweet potatoes to be a great resource for brightening up breakfast, I’ve now found that they act as a great mechanism for jazzing up traditional pancakes, too.

Unfortunately, while I like to pretend I’m still a kid, plain pancakes just don’t cut it for me like they used to. Throw some blueberries in there, and I’m a happy gal. Or oats and bananas. Or anything else that’ll perk that plate of flour up a bit.

If you feel the same about pancakes, try giving sweet potatoes a go.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

While Emily uses tahini, I decided to use Barney’s almond butter here, both within the pancake and for a creamy maple drizzle to add on top.

That almond-maple drizzle now has me dreaming of other uses for the sauce. So good and so easy!

Sweet Potato Pancakes with Maple Almond Butter Drizzle

These pancakes were pretty easy to make too and are perfect if you have any leftover sweet potatoes on-hand from the night before.

If you don’t, you can simply use the quick steaming method described in the recipe below. It shouldn’t take longer that 15 minutes to get the potatoes to the soft texture needed for the pancakes.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

Be sure to slow-cook these pancakes on the griddle. You don’t want to turn the heat all the way up to high, or you’ll end up with blackened exteriors and a far too mushy interior. Patience!

That being said, these are a bit moister (in a good way!) than traditional pancakes, so don’t be alarmed if the inside is a bit soft even after cooking for a handful of minutes on each side. The texture makes the perfect compliment to the crunchy almonds you’ll put on top along with, perhaps, an optional handful of toasted coconut flakes too. After finishing with the maple-almond drizzle, it’s hard to deny this is a super fun treat for breakfast or brunch.

Who’s ready for Sunday morning?

Sweet Potato Pancakes with Maple Almond Butter Drizzle

Yield: 12-15 pancakes

Serving Size: About 4 servings

Pancake batter adapted from Nourishing Matters


  • Pancakes:
  • 2 medium sweet potatoes, peeled and cut into 1" pieces
  • 2 Tbsp. coconut oil, melted, plus extra for cooking
  • 1 egg
  • 1 cup almond milk
  • 2 Tbsp. Crunchy Barney Almond Butter (smooth or other varieties will work too!)
  • 2/3 cup whole wheat pastry flour
  • 1 tsp. baking powder
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 cup slivered almonds, toasted
  • Handful coconut flakes, toasted (optional)
  • Maple Almond Butter Drizzle:
  • 2 Tbsp. smooth Barney Almond Butter
  • 1/4 cup maple syrup


  1. Cook sweet potatoes. To steam, place a steamer basket in a pot with an inch of water in the bottom. Cover pot with a lid and bring water to boil. Then add sweet potatoes, re-cover, and allow to cook until sweet potato is easily mashed with a fork, 10-15 minutes.
  2. Mash cooked sweet potatoes with a fork until mostly smooth. Beat in melted coconut oil, eggs, milk and almond butter.
  3. In another bowl, mix the dry ingredients until well combined. Add dry into wet and stir just until combined.
  4. Heat a nonstick skillet or griddle over medium heat. Grease with additional coconut oil until surface is shiny and stick-proof. Scoop about 1/4 cup batter onto skillet for each pancake. Use a spoon to spread the batter until you get an even pancake shape, as the batter can be a bit dense. Cook for 4-5 minutes on medium-low or until edges are well set; Flip to cook the other side for 2-3 minutes, or until both sides are nice and brown.
  5. Move to a wire rack and keep warm in a 200 degree oven. Repeat with the rest of the batter, greasing pan as necessary.
  6. To make the almond butter drizzle, simply whisk the syrup with the almond butter until smooth. Serve pancakes drizzled with the maple sauce, toasted almonds and toasted coconut flakes, if using.

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  • Reply
    May 11, 2017 at 2:15 pm

    LOVE your almond butter spin on them! And your photos are dreamy:) Sometimes, 15 minutes seems too far away- wish were neighbors…

  • Reply
    June 2, 2017 at 7:49 pm

    There’s a similar Chinese spin on this dish that calls for glutinous rice flour and sans almond butter. It can be filled with adzuki bean paste too. It’s a childhood dish and now I want to make this to compare 🙂

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