RecipesBreakfastChocolate Sweet Potato Pancakes

Chocolate Sweet Potato Pancakes

5 min
Prep Time
100 min
Cook Time
105 min
Total Time

Chocolate Sweet Potato Pancakes

5 min
Prep Time
100 min
Cook Time
105 min
Total Time

Who says sweet potato is only for Autumn? Boost your breakfast nutrition with these delicious sweet potato pancakes, topped with crunchy roasted pecans, banana and a healthier chocolate syrup. You’d think you’re having dessert for breakfast!

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Ingredients (8 servings)

1 medium sweet potato
2 eggs
60ml oat milk
130g whole wheat flour
1 tbsp monk fruit erythritol sweetener
1 tsp cinnamon
1/4 tsp allspice
1 tsp baking powder
-Pinch of salt
Chocolate syrup
57g Dutch-processed cocoa powder
120ml water
4 tbsp monk fruit erythritol sweetener
4 tbsp maple syrup
1/4 tsp vanilla extract
-Pinch of salt
Other toppings
-Roasted pecans
-Banana slices

Roast sweet potato

  1. If using leftover sweet potato mash or canned sweet potato puree, omit these steps.
  2. Preheat oven to 190°C / 380°F. Line a baking sheet with parchment paper or use a nonstick silicone baking sheet. 
Wash and dry sweet potato. Using a fork, poke holes all over. Place on baking sheet and bake for 60 minutes or until fork tender and sweet potato looks like it’s collapsed and oozing.
  3. Carefully removed from the oven and let cool completely. You can cut it up into a few large pieces to speed up cooling.

Make chocolate syrup

  1. Add all ingredients for the chocolate syrup in a medium pot.
  2. Cook over medium heat, whisking constantly, until thickened.
  3. Remove from heat and let cool before using. It will continue to thicken as it cools down.

Make pancakes

  1. Scoop out sweet potato flesh and place in a food processor or blender. Discard the skin.
  2. Add all the pancake ingredients except for whole wheat flour. Process until smooth.
  3. Add whole wheat flour and pulse a few times and stop as soon as the flour is incorporated into the batter. Do not overmix.
  4. Heat up a nonstick skillet over medium-low heat. Drop a spoonful of batter onto the skillet. Cook for 2 minutes on each side. Repeat with the rest of the batter.
  5. Plate up your pancakes and top with sliced banana, roasted pecans and a drizzle of sugar-free chocolate syrup. Enjoy!
  • I got about 1 cup (around 300g) of mashed sweet potato from my sweet potato. This recipe is quite forgiving with the amount of sweet potato. Even if you use a bit more, the pancake texture will just be a little bit denser but will still be tasty. Use a bit less if you want a more traditional pancake texture.
  • To save time, you can roast the sweet potato ahead of time up to 3 days beforehand. Alternatively, you may use leftover sweet potato mash or canned sweet potato, although I highly recommend roasting your own sweet potato for the best taste!
  • You can use any milk of choice.
  • Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.
  • If you want, you can make the chocolate syrup completely sugar-free by substituting the maple syrup with another sweetener of choice.
  • These pancakes will keep for 3-5 days in an airtight container in the fridge or up to 3 months in the freezer.
  • Leftover chocolate syrup can be stored in an airtight container in the fridge for 3-4 weeks.