These Sweet Potato Spinach Oat Pancakes are naturally sweet, packed with vegetables, and made with wholesome oats. They’re an easy high-fiber breakfast or snack that’s perfect for babies, toddlers, and the whole family.

I created this recipe when searching for healthy pancakes for toddlers. Most recipes call for banana as the natural sweetener, but my daughter has no problem eating her fair share of those anyway! So I tried it out with a roasted Japanese sweet potato instead, which can be just as, if not sweeter, than bananas. Sure, there’s an extra step of cooking the sweet potato. But trust me, it’s so worth it! She GOBBLES these up and I have no problem with it because they are so healthy!

Along with the sweet potato, the spinach practically disappears into the batter while adding color, iron, and nutrition, making this an easy way to incorporate vegetables into breakfast. Oats replace the traditional flour, for a boost of fiber. Since everything comes together in a blender, there’s very little cleanup, making these perfect for meal prep or hectic mornings. They also freeze beautifully for meal prep.

My other healthy take on pancakes is my Almond Flour Cottage Cheese pancakes! These are full of protein and a different nutritional profile. Both are great for kids and adults alike!

Jump to:

• Ingredients
• how to make Sweet Potato Spinach Oat Pancakes
• How do I cook the sweet potato?
• Substitutions and Variations
• Serving Suggestions
• Storage
• Rate this recipe
• Sweet Potato Spinach Oat Pancakes
• To do:

Why You’ll Love This Recipe

• Naturally sweet. Japanese sweet potato adds a rich caramel-like sweetness, so there’s no need for added sugar (not even honey or maple syrup!).
• Packed with wholesome ingredients. Oats, spinach, eggs, and sweet potato create a balanced breakfast or snack full of nutrients.
• Easy blender recipe. Simply blend the ingredients together for a smooth batter with minimal dishes.
• Perfect for meal prep. These pancakes refrigerate and freeze beautifully, making breakfast effortless throughout the week.
• Family-friendly. Soft, fluffy, and naturally sweet, these pancakes are a favorite with babies, toddlers, kids, and adults alike.

Ingredients

• Old-fashioned oats – Blended into oat flour, they create a hearty texture while adding whole-grain flavor, fiber, and lasting energy.
• Kosher salt – Kosher salt has larger flakes than table salt, making it easier to season evenly. If substituting table salt, use slightly less since it’s finer and more concentrated.
• Baking powder – Gives the pancakes lift, helping them cook up light and fluffy.
• Cinnamon – adds warmth and enhances the natural sweetness.
• Japanese or white sweet potato – Naturally sweet with a rich, caramel-like flavor and creamy texture. The yellow flesh makes them sweeter and drier than orange sweet potatoes, though those will work too.
• Fresh spinach – Blends seamlessly into the batter while adding color, fiber, vitamins, and minerals without altering the flavor.
• Milk – Adds moisture to create a smooth batter. Dairy milk or your favorite unsweetened plant-based milk both work well.
• Egg – Helps bind the ingredients together while contributing richness and tenderness.
• Vanilla extract – Adds a boost of flavor. Measure with your heart.
• Oil or butter – Used for greasing the skillet.

See recipe card for quantities.

how to make Sweet Potato Spinach Oat Pancakes

1. Blend the dry ingredients. Add the oats, kosher salt, baking powder, and cinnamon to a high-speed blender. Blend until the oats resemble a fine flour.
2. Make the batter. Add the peeled, cooked sweet potato, spinach, milk, egg, and vanilla extract to the blender. Blend just until a smooth, consistent batter forms.
3. Cook the pancakes. Heat a large nonstick skillet or griddle over medium heat. Once hot, lightly grease the surface with oil or butter. Use a medium cookie scoop or a small measuring cup to transfer the batter to the skillet. Use the back of the cup or spoon to gently spread the batter into an even circle if needed.
4. Flip and finish cooking. Cook for 3–5 minutes, or until the edges appear set and bubbles begin forming on the surface. Carefully flip each pancake and cook for another 2–3 minutes, until golden brown and cooked through.
5. Cool and serve. Allow the pancakes to cool slightly before serving. Enjoy them plain or topped with fresh fruit, nut butter, yogurt, maple syrup, or a sprinkle of cinnamon.

How do I cook the sweet potato?

For this recipe, I recommend cooking the sweet potato whole or just cut in half. I roast a whole sweet potato in the oven at 400°F for about an hour. Allow to cool fully before peeling and roughly chopping, before adding to this recipe.

Alternatively, you can steam or air fry. To steam the sweet potato, peel and cut it into large chunks, then place it in a steamer basket over simmering water. Cover and steam for 15–20 minutes, or until fork tender. To air fry, cook whole sweet potato at 400°F for 35–45 minutes, turning halfway through, until easily pierced with a fork. Let it cool slightly before peeling and using in the recipe.

Substitutions and Variations

This recipe is incredibly flexible, making it easy to adapt based on what you have on hand.

• Use orange sweet potatoes. Japanese sweet potatoes provide a richer, chestnut-like flavor, but orange sweet potatoes work well too if that is all you have.
• Swap the milk. Dairy milk, oat milk, almond milk, soy milk, or whole milk all work well.
• Add extra spices. Try pumpkin pie spice, nutmeg, ginger, or cardamom for additional warmth.
• Mix in seeds. Ground flaxseed or chia seeds increase the fiber content and add healthy fats without changing the flavor.
• Add fruit. Blueberries, mashed banana, or finely diced apples make delicious additions.
• Use oat flour. If you already have oat flour, you can swap it in for the oats. Use a little more than ¾ cup.
• Make them gluten-free. Simply use certified gluten-free oats or oat flour.

Serving Suggestions

These pancakes are delicious on their own, and that is how my family usually eats them. They also pair well with a variety of toppings.

For babies and toddlers:

• Plain
• Unsweetened Greek yogurt
• Thin layer of nut butter (age appropriate)

For kids and adults:

• Maple syrup
• Fresh berries or sliced bananas
• Greek yogurt
• Almond butter or peanut butter
• A sprinkle of cinnamon

To make breakfast even more filling, serve the pancakes alongside scrambled eggs, turkey sausage, cottage cheese, or a smoothie.

Storage

These sweet potato spinach oat pancakes store perfectly and make for a great meal-prep recipe.

In the fridge: store in an airtight container in the fridge for up to 4 days. You can eat the pancakes cold or warm slightly.

In the freezer: store in a freezer-safe bag or container for up to 3 months.

To reheat from frozen: add the frozen pancakes in a single layer to a microwave-safe dish. Microwave for 30 seconds.

Rate this recipe

If you make these Sweet Potato Spinach Oat Pancakes, I’d love to hear what you think! Leave a star rating and review below.