Use up leftover sweet potatoes with these incredibly simple 5-Ingredient Sweet Potato Banana Pancakes. All you need is banana, sweet potato, nut butter, eggs, and cinnamon to make a wholesome, flourless pancake that’s easy to prepare.
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We make pancakes often around here. Usually I reach for a mix, but this time I wanted something flourless and made from ingredients anyone can find. These pancakes are the perfect use for leftover roasted or mashed sweet potato and come together with minimal effort.
5-Ingredient Sweet Potato Banana Pancakes are here!
I’ve been getting a lot of produce delivered lately from a service that sources good, perfectly usable produce that might otherwise go to waste. It’s been great for keeping the kitchen stocked and for using items like oddly shaped sweet potatoes that are perfect once cooked and mashed.
The sweet potato gives these pancakes a lovely moisture and natural sweetness while the mashed banana adds flavor and binding power. Nut butter adds richness and a touch of protein, and eggs help everything come together. A pinch of cinnamon finishes the batter with a warm note.
Even if the sweet potatoes you have are an odd shape or size, once they’re cooked and mashed they blend seamlessly into the batter.
Why I love this recipe:
- Banana pancakes are a longtime favorite and bring natural sweetness without added sugar.
- Nut butter adds flavor, richness, and a bit of protein.
- Sweet potatoes make baked goods and pancakes moist and satisfying.
- Eggs bind the batter so you get tender, well-formed pancakes.
- Cinnamon adds warmth and rounds out the flavors.
And that’s it—simple, wholesome pancakes made with real food ingredients.
More breakfast recipes from Project Meal Plan:
- Make-Ahead Freezer Friendly Breakfast Burritos
- 5 Make-Ahead Fruit & Greek Yogurt Parfait Ideas to Try for Breakfast
- Lemon Poppy Seed Blueberry Protein Pancakes
3 from 5 reviews
5-Ingredient Sweet Potato Banana Pancakes
Recipe by Danielle
Banana, sweet potato, nut butter, eggs and cinnamon are all you need to make these simple, real-food pancakes come together.
- Total Time25 minutes
- Yield6 pancakes
Ingredients
- 2/3 cup sweet potato, cooked and well mashed
- 1 banana, well mashed
- 2 eggs
- 2 tablespoons any nut butter, warmed
- 1/4 teaspoon ground cinnamon
Instructions
- Mix all ingredients in a medium bowl until smooth and without large clumps. If the batter seems too thick, stir in 1–2 tablespoons of water or milk until you reach a pourable pancake batter consistency.
- Heat a large skillet or griddle over medium-low heat. After about 2 minutes, coat the surface lightly with nonstick spray or a bit of oil.
- Spoon roughly 1/3 cup of batter per pancake onto the hot pan. Cook for 3–4 minutes until bubbles form on the surface and the edges are no longer shiny. Flip and cook another 2–3 minutes, until the bottoms are golden brown.
- Repeat, spraying or oiling the pan between batches as needed, until all the batter is used.
- Serve topped with warm nut butter and maple syrup. Store leftovers in a sealed container in the refrigerator for up to 4 days; pancakes freeze well for longer storage.
Notes
Prep: This recipe scales easily—double or triple the batch to meal-prep and freeze pancakes for quick breakfasts. Reheat gently in the microwave or toaster oven.
Nutrition information is an estimate.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 11g
- Fat: 13g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 11g
To make this recipe, I used:
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