Meatless Monday’s: Sweet Potato Pancakes

If your mornings are anything like mine, you know the struggle—someone wants cereal, another wants eggs, and before you know it, you’re negotiating breakfast like a peace treaty. That’s exactly why these Sweet Potato Pancakes became a staple in our kitchen. They’re crispy on the outside, soft and savory inside, and sneak in a serving of vegetables before 9 a.m.—without a single complaint from the kids.

The first time I made these, I braced myself for the usual “What is that?” from across the table. But instead, I got an enthusiastic, “Ooh, orange pancakes!”—and just like that, breakfast became a win. The natural sweetness of the grated sweet potatoes makes these irresistible, while the hint of garlic and paprika adds a comforting depth that adults love, too.

They’re simple enough to whip up on a busy morning and versatile enough to pair with whatever your family enjoys—whether that’s a little hummus and avocado for a savory twist, or a sprinkle of feta and cherry tomatoes for a colorful, brunch-worthy spread. Best of all? They’re made with wholesome, real ingredients you can feel good about serving.

So grab a grater, get the kids to help crack the eggs, and let’s make breakfast magic—one golden pancake at a time.

Sweet Potato Pancakes

Ingredient List

2 cups (300g) sweet potato, grated
½ small onion, grated
1 clove garlic, crushed
2 eggs
3 heaped tbsp. buckwheat flour
2 tbsp. coconut oil
½ tsp. sweet paprika
Salt and pepper, to taste

Directions

Mix the batter: Place the grated sweet potato and onion in a large bowl. Add the crushed garlic, eggs, and buckwheat flour. Season generously with salt, pepper, and sweet paprika. Stir everything together until well combined.
Cook the pancakes: Heat coconut oil in a large pan over medium heat. Drop in a heaped tablespoon of the batter for each pancake (you’ll get about 16). Fry for about 3 minutes per side until golden and crisp.
Serve and enjoy: Stack them high and serve warm with your favorite toppings.
Makes 4 servings.
Give these toppings a try to mix things up throughout the week:

• Fresh & Creamy: Tomato, a dollop of sour cream, lamb’s lettuce or parsley, and a sprinkle of onion.

• Mediterranean-Inspired: Sliced cherry tomatoes, crumbled feta cheese, rocket, and onion.

• Wholesome & Plant-Based: Hummus, creamy avocado slices, diced tomato, and onion.

Nutrition Facts

Calories per serving: 199
Fats per serving: 9 grams
Protein per serving: 5 grams
Carbohydrates per serving: 25 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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