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Sweet Potato Greek Yogurt Pancakes

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5 from 5 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 15 mins
  • Yield: 1 serving, 7 - 8 pancakes 1x


  • 1/4 cup (60 g) plain Greek yogurt
  • 1/2 cup (40 g) rolled oats*
  • 1/4 cup (60 g) mashed sweet potato
  • 2 egg whites 1 large egg
  • 12 Tbsp (1530 ml) unsweetened almond milk**
  • 1 1/2 tsp maple syrup
  • 1/2 tsp ground cinnamon
  • pinch of cloves, nutmeg, or allspice
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder


  1. Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that both are very hot before you start cooking your pancakes.
  2. Add the ingredients to a blender in the order listed and process until the oats are fully broken down and the batter is smooth and frothy.
  3. Pour the batter straight from the blender onto your skillet until desired size of pancakes is reached.*** Cook them until the edges have set and bubbles begin to form on the tops, about 2 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch.


* Make sure to use certified gluten-free oats if you need these to be gluten-free. ** Start with 1 Tbsp (15 ml) of almond milk and only add a second if you feel the batter is too thick. *** I try not to make mine too thick or I find they’re more likely to burn on the outside without fully cooking on the inside. There should be enough batter to make 7-8 palm-sized pancakes.

  • Prep Time: 5 mins
  • Cook Time: 10 mins