Mini Sweet Potato Blender Pancakes (GF, DF, Kid-friendly)

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Oh my GOODNESS, I have been waiting to share these nothing short of amazing Sweet Potato Mini Blender Pancakes with you all for forever and a day! I’ve tested this recipe too many darn times to remember, just to make sure they’re perfect for you and your littles.

Packed with nutrition in every bite, made with one of my favorite vegetables of all time (who doesn’t love sweet potatoes anyway!?) and the perfect breakfast or even school lunch packable.

Make a big batch of them like I did and freeze the extras for easy veggie loaded snacking or lunchbox packing throughout the week. This recipe makes ALOT of mini sweet potato pancakes so you should have left overs, unless your kids devour every last one (very possible!)

They’re gluten-free, dairy free, and absolutely delicious and kid friendly. We like to top ours with our favorite grass-fed ghee and agave syrup and pair it with some of our favorite fruits for the perfect lazy Saturday or Sunday breakfast goodness.

Did I mention that you make them in your blender and then pour!? What could be easier than that? I highly recommend getting the kids involved helping you make this one because they’re so easy and fun.

Simple save your leftover sweet potatoes from dinner the night before (you’ll need about one cup cooked sweet potato) or you could even cook up a few sweet potatoes in just a few minutes in the Instant Pot and you’re ready to blend!

Scroll down below to find out how to make them.

Mini Sweet Potato Blender Pancakes (GF, DF, Kid-friendly)

Time: 20-30 minutes
Serves: Makes 25-30 mini pancakes

INGREDIENTS:

• 1 cup cooked sweet potatoes

• 1 ripe banana

• 3 large eggs (room temperature)

• 3 tbsp melted coconut oil

• 2-3 tbsp apple cider vinegar

• 3 tbsp agave

• 2 tsp cinnamon

• 2 + 1/2 nut milk

• 1 cup gluten free flour (I used this cassava flour)

• 3 tsp baking soda

• pinch of sea salt

• coconut oil spray for cooking

INSTRUCTIONS:

1. Prepare your sweet potatoes the night before or quickly cook them in an instant pot. They should be completely cooked and soft. Remove the skin.

2. Place the sweet poato, banana, 3 eggs, melted coconut oil, apple cider vinegar, agave, cinnamon, sea salt and nut milk in the blender and blend all the ingredients together thoghoughly.

3. Add in 1 cup of cassava flour (or other gluten free flour) and blend thoghoughly until you have a nice, thin pancake batter consistency.

4. Heat a cast iron or stainless steel skillet over medium heat and spray with coconut oil spray.

5. Pour mini-sized pancake dollop rounds and cook for about 5 minutes on each side (when you see lots of bubbles forming) before flipping them onto the other side.

6. Top with your favorite toppings and enjoy!

Pro recipe note: Be mindful of the consistency of the batter before you pour them onto the skillet. If the batter is slighlty too thick, you may want to adjust the recipe and add 1/4 cup water or nut milk at a time until you have a thinner, pancake batter consistency.

-ASHLEY