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Sweet Potato Pancakes

Full of savory flavors and fiber, these sweet potato pancakes will satisfy everyone. Imagine the smile on the faces of your family when they wake up and smell these pancakes cooking in the kitchen! We'd love to see those smiles over on Instagram, where you can tag Go2Kitchens in your breakfast photos and don't forget to check out my feed to see lots of beautiful food photos! We love being active on social media with the Go2Kitchens nation! 

Course Breakfast
Cuisine Vegetarian
Keyword pancakes, sweetpotato
Servings 4


  • 2 sweet potatoes, peeled and grated
  • 2 potatoes, peeled and grated
  • 2 carrots, grated
  • 1 tbsp green onion, chopped (save green tops for garnish)
  • 1 clove of garlic, minced
  • 1/4 cup parsley, chopped
  • 4 pasture raised eggs, beaten
  • 1/3 cup gluten free 1:1 flour
  • zest of 1 lemon
  • juice of 1 lemon
  • dash sea salt and pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 tbs pasture raised butter
  • 1/2 cup nut milk yogurt
  • green onion tops


  1. Place both sweet potatoes and regular potatoes in a colander over a bowl or in the sink.  Sprinkle with salt and let stand for 15 mins.  Rinse and then squeeze all the water out with your hands. 

  2. Mix the potatoes, carrots, onions, garlic, parsley, eggs, flour, lemon juice, lemon zest and all the seasonings in a bowl.  

  3. If the mixture is too thick you can add some nut milk a tablespoon at a time to thin it.

  4. Heat skillet and add butter, careful not burn.  Drop large tablespoons of batter into the skillet. Fry the pancakes until brown and crisp.  

  5. Serve with a dollop of yogurt and top with green onion tops.