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Fluffy LCHF Sweet Potato Pancakes / Waffles

Makes 12  pancakes or 6-8 waffles

Griddle or waffle maker

Prep Time 10 minutes

Cook Time 15 minutes



1 1/2 cup steamed sweet potatoes (with skin on) or pumpkin. You can also use roasted

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

1/2 cup coconut flour

1 scoop protein powder. I use Bulletproof collagen powder

4 eggs

1 teaspoon baking soda

1 teaspoon baking powder

2 tsp raw unfiltered apple cider vinegar


2 Tbsp Bulletproof Brain Octane Oil,  MCT Oil, coconut oil or ghee

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

1 tsp. sea salt

1-1/2 cup nut (or other) milk of choice


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

Serve with additional ghee or butter 

Dark amber maple syrup for drizzling


*You can substitute over ripe bananas in place of pumpkin or sweet potato, yum! 

*For Pumpkin-

1 tsp. ceylon cinnamon, 1/2 tsp. grated nutmeg, 1/2 tsp. ground ginger, 1/8 tsp. ground clove

*For Banana or blueberry

1 tsp.ceylon cinnamon, 1/2 tsp. grated nutmeg, 1/2 tsp. ground cardamom



  1. Turn on griddle or waffle maker

  2. Place all ingredients (unless you are making blueberry or chocolate chip) in high speed blender, such as Vitamix, 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. *Optional variations- nuts, chocolate chips or berries

    1. 2/3 cups berries, nuts or chocolate chips-After pouring batter, sprinkle with toppings.  

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

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

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

  10. Serve immediately

  11. You can freeze or refrigerate leftovers to reheat.

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