Chai Sweet Potato Pancakes

So it’s pretty gloomy here in SoCal and for May, that feels unusual. This time last year it was 100 degrees and we were worried about our home burning down from the Carlsbad fires. Sort of crazy to think about the extreme temperature difference (40 degrees)! I won’t lie though. The gloom and oncoming storm are welcome by my account. The rain is much needed on our end of the state.

So it’s gloomy out and it’s rest day. What a better reason to wake up and make pancakes? I’m in. I really enjoy making different flavors and types of pancakes. These are especially yummy with the heartiness of the sweet potato and full flavor of the chai and spices. It’s the next best thing to a chai spiced drink! Top them with syrup, coconut, bananas or (gasp!) chocolate. Enjoy!

Chai Sweet Potato Pancakes

Serves 4


Mix dry ingredient together in a large bowl.

Mix wet ingredients together, including mashed sweet potato.

Pour wet mix into dry and mix. Batter will be thick and lumpy. If it's too thick to pour, add a few tbsp of milk until the desired consistency is reached.

Pour ¼ c of batter onto greased pan at medium heat. Flip when bubbles on pancakes have burst. Be careful not to heat your pan too hot or smoke it or else the pancakes will burn.

Top with bananas, grass-fed butter and maple syrup. Coconut flakes or chocolate drizzle would also be a great addition!


1¼ cups gluten free flour (I used Pamela's GF baking and pancake mix)

½ cup Bubs Collagen (optional for added protein)

2 teaspoons baking powder

¼ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon cardamom

¼ teaspoon ginger

pinch of cloves

1¼ cups unsweetened almond milk (coconut or whole milk would work too)

1 egg

½ tablespoon coconut oil

1 tablespoon maple syrup

1 teaspoon vanilla

¾ cup mashed, cooked sweet potato (about 2 medium sweet potatoes)

BreakfastSara Nelson