Sweet Potato Pancakes

Veggie Packed Pancake

Prep: 10 Min | Cook: 6 Min

Try these latkes with sweet potatoes and butternut squash for added vitamin A and plant-based protein from chickpeas!



1 tsp Olive Oil
1 Small Onion, Chopped
1/2 Small Sweet Potato, Diced

1 cup Cooked Butternut Squash
1/2 cup  Cooked Chickpeas
1/2 tsp Cumin

1/2 tsp Salt
Dash Tumeric
1 TBSP Gluten-free Oats


  1. Pre-heat oven to 400°F.
  2. Sautè the onion over medium heat. When it starts to soften, add the sweet potato and continue to cook until softened.
  3. Add the chickpeas, squash, salt, and spices to a food processor and combine until mashed together.
  4. When the onion mixture is ready, add it to the mash. Stir in the oats.
  5. Lightly coat a baking sheet with oil. Form the potato mixture into four even patties, flattening them with your palm.
  6. Bake for about 10 minutes, then carefully flip each pancake and bake for 10 minutes more.
  7. Option to serve with a dollop of Greek yogurt.

Nutrition Facts

Servings: 2

Amount per Serving

Calories: 182

Total Fat: 4 g

Cholesterol: 0 g

Sodium: 617 mg

Total Carbohydrate: 34 g

- Dietary Fiber: 8 g

- Sugars: 7 g

Protein: 6 g

Vitamin A: 321 %

Vitamin C: 32 %

Thiamin: 12 %

Vitamin B6: 15 %

Folate: 25 %

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.