|October 12, 2020

Paleo Sweet Potato Pancakes With Whipped Coconut Cream

By Bulletproof Staff
Reviewed for Scientific Accuracy

Paleo Sweet Potato Pancakes With Whipped Coconut Cream

Sweet potato pancakes recipe and content provided by Sheridan Austin

For a power-packed breakfast with a touch of class, try these sweet potato pancakes. Starchy sweet potatoes and a touch of vanilla create a perfectly sweet and tender hotcake, while a dollop of whipped coconut cream adds a silky finish that will have you forgetting all about pancake syrup.

Related: Savory Sweet Potato Waffles

Sweet potato pancakes make the most of everyone’s favorite orange tuber. Sweet potatoes contain slow-burning carbs, prebiotic fiber, and low-fructose sugars, among other benefits. Translation: Sweet potato pancakes will give you a satisfying breakfast without the carb coma.

Serve your sweet potato pancakes with other low-carb breakfast treats like keto chocolate muffins and coffee panna cottas for a brunch that will wow all your guests.

With natural sweetness and gut-loving resistant starch, these paleo sweet potato pancakes make the perfect low-carb way to enjoy a decadent breakfast.

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Paleo Sweet Potato Pancakes With Whipped Coconut Cream


Start to Finish: 30 minutes


  • 3 eggs
  • 1 medium sweet potato (about 4 ounces), boiled and fully cooled
  • 2 tablespoons green banana flour
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon Ceylon cinnamon (optional)
  • 1/2 tablespoon erythritol monk fruit blend, such as Lakanto (optional)
  • 1 tablespoon Grass-Fed Ghee or coconut oil for cooking

Whipped coconut cream ingredients:

  • One 14-ounce can coconut milk, chilled overnight
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon erythritol monk fruit blend, such as Lakanto, or liquid stevia to taste


  1. Prepare sweet potato pancakes first. Using a blender or a mixing bowl and whisk, blend all ingredients together until well combined.
  2. Heat a skillet on medium heat, and add a little coconut oil or ghee,. When the pan has heated, add about 1/4 cup of batter to the pan to form a pancake. Repeat until you have 2-3 pancakes in the pan.
  3. Allow pancakes to cook until lightly browned on one side and release easily from the pan. Flip, the continue cooking on the other side.
  4. Remove cooked pancakes and repeat the process until no batter remains (about 8-10 pancakes total).
  5. Prepare whipped coconut cream. Carefully remove your coconut milk can from the fridge and scoop out the solid portion that has separated into a medium mixing bowl. Discard the watery portion or save it for a smoothie.
  6. Using a whisk, add in the remaining whipped cream ingredients and whisk until it is light and fluffy. You can also do this step in a blender: Combine everything on low speed for about 30 seconds, or until the mix creates a whipped cream consistency.
  7. Serve sweet potato pancakes immediately with a dollop of whipped cream.

Makes: Serves 4-5

Nutritional Information (Per Pancake):

  • Calories: 154
  • Fat: 10.5g
  • Salt: 195mg
  • Carbs: 12.2g
  • Fiber: 2.1g
  • Sugar: 2.9g
  • Sugar Alcohols: 0g
  • Net Carbs: 10.1g
  • Protein: 3.5g
  • Cholesterol: 61mg
  • Potassium: 223mg
  • Vitamin D: 6mcg
  • Calcium: 17mg
  • Iron: 2mg
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