Use up your leftover sweet potatoes with these stupidly simple 5-Ingredient Sweet Potato Banana Pancakes! Banana, sweet potato, nut butter, eggs and cinnamon are all you need to make it happen!
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Pancakes are a thing we do often around here. But about 99% of the time, I start with a base of Kodiak Cakes, an ingredient which might not be available to everyone. So this time, I decided to go flourless. Make it all from things anyone can get anywhere. Now for the other 1% of pancakes. Here we go!
5-Ingredient Sweet Potato Banana Pancakes are here!!! (See GIF below ⬇️)
Starting off this one by letting you guys know how I’ve been getting my produce lately. DELIVERY. From Imperfect Produce. Yup. That’s not even my favorite part.
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So technically, maybe the sweet potatoes are a weird shape or size, but once they’re cooked and mashed and mixed into these pancakes, you truly can’t even tell.
Thoughts behind this creation:
- Banana pancakes have always been a love of mine (the Banana Protein Pancakes recipe is actually the most popular pancakes recipe on the whole site).
- Plus PB cause I love it.
- Sweet potatoes are just awesome. They make baked goods moist and delicious (such as these Freezer Friendly Sweet Potato Brownies).
- Combine the two! Brilliant.
- And eggs hold things together. So yeah let’s get a couple of those.
- Cinnamon is ALWAYS my missing ingredient.
and ta da!
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
Prep Time:
Yield:
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Banana, sweet potato, nut butter, eggs and cinnamon are all you need to make these simple, real food pancakes come together!
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
- Mix all ingredients in a medium mixing bowl until well mixed with no large clumps. The consistency should be perfect for pancakes, but if it seems too thick for you, add a couple tablespoons of water or almond milk.
- Heat a large skillet (or griddle) over low-medium heat. Wait about 2 minutes for the pan to heat up and then coat with non-stick cooking spray.
- Spoon approximately 1/3 cup of batter on to skillet or griddle for each pancake. I cook my pancakes two at a time since I don’t have a griddle. Let the pancakes cook for approximately 3-4 minutes. Flip when bubbles form on the surface and do not fill with batter, and the edges are no longer shiny. Cook for another 2-3 minutes, checking the bottom for golden brown color.
- Repeat until your batter is gone, spraying the pan between each set of pancakes.
- Top with warm nut butter and maple syrup. Store in a sealed container in the fridge for up to 4 days.
Notes
Prep: This recipe can easily be made in a double or triple batch. You can meal prep and freeze the pancakes, then pull them out of the freezer and heat them up as you need them.
Nutrition information is estimated with My Fitness Pal.
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 11g
- Fat: 13g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 11g
To make this recipe, I used:
Thanks for checking out 5-Ingredient Sweet Potato Banana Pancakes! Be sure to use #projectmealplan on social media if you make this recipe!
Hey, I'm Danielle. I made Project Meal Plan because being prepared and saving time are my favorite things. It doesn't hurt that I LOVE cooking and photography too. 
These pancakes tasted good but they were impossible to flip. They completely fall apart even though I followed the recipe exactly 🙁
★
I’m so sorry to hear this Kamille. Wish I could have been in the kitchen to see how they turned out. I’ll be retesting this recipe again soon as it has been a while since I’ve made them. I’d like to suggest my Banana Protein Pancakes (https://projectmealplan.com/banana-protein-pancakes/) which I make at least once a month – they have a couple of wonderful reviews from readers. However I totally understand if you don’t want to make any more pancakes from my site lol! Thanks for the feedback. – Danielle
Had no problem. Heated skillet well and used olive oil. Made the pancakes silver-dollar sized because I knew they would be rich. Very good with maple syrup.
★★★
Thanks Christine, glad you enjoyed them! Definitely agree about serving with maple syrup 🙂