Healthy Sweet potato Oatmeal Pancake

This is another perfect, healthy breakfast pancake recipe. If you wonder, we are all pancake lover’s!!

When I wake up in morning and if there is no dosa batter or bread, immediately I make pancakes.

This idea of sweet potato oats pancake came to me because we all like sweet potato and by mixing oats, I can avoid the addition of any other flour. So this is health packed.

By adding sweet potato, we can reduce the quantity of sugar but kids will definitely need maple syrup or chocolate syrup.

Sweet potatoes are rich in Vitamin A, C and they are rich in fiber. It helps to maintain the blood sugar level. They have cancer fighting properties and support the immune system. Oats on the other hand are also rich in fiber, helps to maintain blood sugar level, lower cholesterol and to control the weight.

Both combined together for the breakfast is really the best idea and it’s yumm too!! When you chew this pancake, you could feel the slight sweetness along with the softness and when you swallow, it’s really yummy!!

Try it out!! Try with any of the toppings- maple syrup, ice cream, chocolate sauce and syrup, caramel sauce and syrup, nutella or even powdered sugar on top.


The below measurements can make 12 pancakes

  • Sweet potato puree- 2 cups
  • Oatmeal- 2 cups ( powdered)
  • Buttermilk- 2 cups
  • Eggs- 2
  • Sugar- 2 tbsp
  • Baking powder- 2 tsp
  • Salt- 1/2 tsp
  • Cinnamon powder- 1 tsp
  • Vegetable oil- 4 tbsp
  • Any essence- 1 tsp


Clean the sweet potatoes well. I used 3 medium sized. Pressure cook them and once it is cool, remove the skin. Mash it with hand till smooth paste and keep it aside.

Take two cups of oats in a mixer, food processor or blender. Powder them.
Now mix all the wet ingredients( eggs, oil, buttermilk, essence) in a big bowl with a whisk or fork.
Mix all the dry( powdered oats, sugar, baking powder, salt, cinnamon powder) ingredients in a mixer or blender or food processor. Give one grind.
Mix all the wet ingredients to the dry one’s along with sweet potato puree and mix with spoon a little and mix them in a mixer or food processor or blender to smooth paste. This mixing can be done by whisking with hand too.
Transfer to the bowl. Small fine lumps are fine.
Batter ready.
Heat an iron cast or non-stick pan. Keep the flame in low to medium. Grease the pan or iron cast with butter. It should be greased with butter in between every pancakes.
Pour one scoop of batter and spread it. Cook in low to medium flame. You will not see the bubbles on top but you can see the edges getting dried. Wait for it to cook. Check the edges and flip it other side with care.
It should be cooked in other side too. Keep the flame in low to medium.
You could see good golden brown colour both sides. It’s ready to be taken out of the iron cast or non-stick pan.
Served with maple syrup, chocolate sauce and with nuts on top.


  • Don’t worry about the first pancake. It is normally not good because the pan or iron cast takes time to adjust the temperature.
  • The pancakes can be made and stored in refrigerator too for later use. Reheat them again.