Use up leftover sweet potatoes with these simple 5-Ingredient Sweet Potato Banana Pancakes. Banana, sweet potato, nut butter, eggs and cinnamon are all you need to make a quick, wholesome breakfast.
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Pancakes are a regular here, but I often start with a store-bought mix that isn’t always available to everyone. This version is flourless and made from everyday ingredients you can find anywhere. If you have leftover sweet potato, this is a perfect, no-fuss way to use it.
5-Ingredient Sweet Potato Banana Pancakes are here!
I’ve been getting produce delivered from Imperfect Produce lately — they work with farms to rescue perfectly good produce that might otherwise be wasted. The vegetables can be oddly shaped, but once cooked, mashed and mixed into these pancakes, no one will notice.
Using a produce box has been convenient: I can customize what I get each week and save compared to the grocery store. If imperfect-shaped sweet potatoes are what you have on hand, they’re ideal for this recipe.
These pancakes are moist and naturally sweet thanks to banana and sweet potato, and a little nut butter adds richness. Cinnamon ties the flavors together.
- Banana pancakes are one of my favorites; they’re simple and naturally sweet.
- Nut butter (peanut, almond, or other) adds flavor and helps with texture.
- Sweet potatoes keep baked goods moist and add natural sweetness and nutrients.
- Eggs bind the batter so the pancakes hold together.
- Cinnamon enhances the warmth and depth of the flavors.
And that’s it — simple, wholesome pancakes you can make anytime.
More breakfast recipes from Project Meal Plan:
- Make-Ahead Freezer Friendly Breakfast Burritos
- 5 Make-Ahead Fruit & Greek Yogurt Parfait Ideas to Try for Breakfast
- Lemon Poppy Seed Blueberry Protein Pancakes
3 from 5 reviews
5-Ingredient Sweet Potato Banana Pancakes
Recipe by Danielle
Banana, sweet potato, nut butter, eggs and cinnamon are all you need to make these simple, real-food pancakes.
- Total Time25 minutes
- Yield6 pancakes
Ingredients
- 2/3 cup sweet potato, cooked and well mashed
- 1 banana, well mashed
- 2 eggs
- 2 tablespoons any nut butter, warmed
- 1/4 teaspoon ground cinnamon
Instructions
- In a medium bowl, mix the mashed sweet potato, mashed banana, eggs, warmed nut butter and cinnamon until smooth and free of large clumps. If the batter seems too thick, stir in 1–2 tablespoons of water or milk to reach pancake-batter consistency.
- Heat a large skillet or griddle over low–medium heat. After about 2 minutes, coat the pan lightly with non-stick cooking spray or a little oil.
- Spoon roughly 1/3 cup of batter onto the pan for each pancake. Cook 3–4 minutes, until bubbles form across the surface and the edges are no longer shiny. Flip and cook another 2–3 minutes until golden brown.
- Repeat, spraying the pan between batches, until all batter is used.
- Serve with warm nut butter and maple syrup if desired. Store leftovers in a sealed container in the refrigerator for up to 4 days.
Notes
Prep: This recipe scales easily for larger batches. Pancakes freeze well — cook, cool, and freeze flat in a single layer, then reheat from frozen.
Nutrition information is an estimate and may vary based on ingredients and portion sizes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 11g
- Fat: 13g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 11g
To make this recipe, I used:
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