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These gluten-free Chocolate Sweet Potato Oatmeal pancakes are a great naturally-sweetened breakfast made from whole foods!
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These pancakes are not paleo since they contain oats, but they are gluten free and delicious, and made with natural, whole foods. I still eat grains and rice, and David and I are trying to get in more carbs, so these pancakes were a good source of healthy, complex carbs. And they were tasty without having to add a bunch of artificial sweeteners or refined sugars. These are sweetened naturally with honey.
I kept this photo because if you look, you can see Wallowitz’s little head in the background on the right 🙂
Top it off with natural, pure maple syrup if you would like a little extra sweetness! Although I ate mine on their own and they tasted great without too!
Disclosure: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
- 1/2 cup sweet potato cooked and mashed
- 1 cup rolled oats
- 1 cup almond milk
- 2 eggs
- 3 Tbsp honey
- 3 Tbsp cacao powder
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3 Tbsp tapioca flour
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Combine the oats and almond milk in a large mixing bowl and stir. Let sit for about 5 minutes to let the oats soften a bit.
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Add the remaining ingredients to the bowl, and mix well with a mixer until everything is thoroughly combined.
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Heat butter or oil in a skillet over medium heat. Drop the batter by 1/4 cup into the skillet and cook for about 1 1/2 minutes on each side, flipping when the edges are dry and cooked, and you see air bubbles releasing through the tops.
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Serve with desired topping (I like to use sliced bananas or pure maple syrup) or eat plain. Enjoy!
Hope you enjoy!
