Sweet Potato Kale Pancakes

Sweet Potato Pancakes

Pancakes are not only for breakfast! Give these savory, fluffy, high fiber, gluten-free flapjacks a try for lunch or dinner with a side salad and my delicious creamy pesto yogurt sauce!

Makes 6-8 pancakes


1/2 onion, chopped finely

1 cup frozen kale

1 tbsp ghee or coconut oil

1 tsp each cumin and turmeric

1/2 tsp kelp

1/2 cup each millet and chickpea flour

1 cup baked sweet potato, peeled

1 cup broth (or water)

2 eggs

1 tsp baking powder

1/2 tsp sea salt

3 tbsp nutritional yeast


  1. In a skillet on medium heat, saute onion with ghee for 3-4 minutes, mixing with a wooden spoon to avoid burning.
  2. Add spices and continue to saute for another few minutes.
  3. Add kale and kelp and saute until kale is cooked and not frozen, a few more minutes and then set aside.
  4. In a food processor, blend sweet potato and eggs.  Add broth/water and mix well.  Transfer to a large bowl.
  5. Add flours, baking powder, sea salt and nutritional yeast and onion and kale mixture.  Mix with a whisk until well blended.
  6. On medium high heat, brush a small or medium skillet with some ghee or coconut oil.  Reduce heat to medium and pour 1/2 cup batter in the centre of the skillet.
  7. Flip pancake when small bubbles start to form on top of it.
  8. For the sauce, take 1/2 cup plain goat/sheep yogurt and add 1 tbsp pesto sauce and mix well.  Use as a topping for your pancakes.