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Squash or Sweet Potato Pancakes

Makes 6 large pancakes or 4 - 5 waffles

Griddle or waffle maker

Prep Time 10 minutes

Cook Time 15 minutes



2/3 cup steamed sweet potatoes (with skin on) or squash. You can also use roasted

1/2 cup almond flour (I use Anthony’s Brand)

4 eggs

1/2 teaspoon baking soda

1 tsp. ceylon cinnamon

2 Tbsp Bulletproof Brain Octane Oil OR MCT Oil

1/2 tsp. vanilla bean powder  ( I use Wilderness Poet’s or Heilala Brand)

1/4 tsp. sea salt

1/4-1/2 cup liquid (almond, coconut or other nut milk, or water)


ghee for buttering griddle/waffle iron and for topping waffles or pancakes

Dark amber maple syrup for drizzling


*You can substitute over ripe bananas in place of squash/sweet potato, yum!



  1. Turn on griddle or waffle maker

  2. Place all ingredients except nut milk

  3. Blend on medium for a few seconds until all ingredients are incorporated and well blended. 

  4. Add liquid to thin batter, as necessary.

  5. Pour 1/3 -1/2 cup per pancake and waffle. 

  6. Remove from waffle maker when it indicates waffle is done.

  7. For pancakes flip when bubbles appear (approx 3-5 min)

  8. Allow to cook through (another 3-5 min).

  9. Serve immediately

  10. You can freeze or refrigerate leftovers to reheat.

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