RecipeCinnamon Sweet Potato Quinoa Pancakes

Nutrition Facts
Amount per Serving
  • Calories: 40
  • Protein: 2 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 7 g
  • Dietary Fiber: 1 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 135 mg

These pancakes are not only flour-free but they’re also free of added sugar. They get their sweetness from a clever combo of seasonings—nutmeg, cinnamon and vanilla extract—so there’s no need to add any maple syrup or honey. They are delicious served with fresh fruit and a side of Greek yogurt or unsweetened natural apple sauce.

  • Prep time
  • Total Time
This recipe makes about 18 pancakes
  • 2 cups grated sweet potato (about 1 to 2 sweet potatoes, depending on the size) using the largest grater hole, drained of excess moisture using paper towels
  • 1 small grated zucchini or ½ large (1 cup total, using largest grater hole), drained of excess moisture using paper towels
  • 1¾ cups of cooked plain quinoa
  • 1 cup egg whites
  • 2 teaspoons vanilla extract
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon kosher salt

Gently combine all ingredients in a large bowl to make batter. Be sure to drain excess water out of the sweet potatoes and zucchini first.

Liberally coat a large skillet with oil spray. Heat skillet over medium to medium-low heat. Spoon out very scant ¼-cup scoops (about 2 tablespoons’ worth) batter onto skillet and cook for about 3 minutes on each side. While pancakes are cooking, gently flatten with spatula or back of spoon on each side. Be sure to spray skillet with oil spray to prevent pancakes from sticking between batches. Serve with Greek yogurt, light sour cream, natural unsweetened applesauce and/or fresh fruit.

Nutrition information per pancake.

Nutrition analysis courtesy of Genesis® R&D