Yummy! Sweet Potato, Oatmeal and Buttermilk Pancakes

Love oatmeal for breakfast, love the oatmeal pancakes I make and we love sweet potatoes – so I wanted to find a way to combine them!  After reading Nourishing Traditions I try and soak all my oats and flours before starting the recipe.  If you do not have a copy or know someone who has one – I would highly recommend getting the book out of the library – you will love it and then will want a copy for yourself!  Why should you soak your grains ahead of time – you ask?  Well I don’t want to paraphrase, in case I leave something of importance out – so….

We recommend the use of a variety of whole grains but with an important caveat.  Phosphorus in the bran of whole grains is tied up in a substance called phytic acid.  Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract, blocking their absorption. Whole grains also contain enzyme inhibitors that can interfere with digestion.  Traditional societies usually soak or ferment their grains before eating them, processes that neutralizes phytates and enzyme inhibitors and, in effect, predigest grains so that all their nutrients are more available.  Sprouting, overnight soaking and old-fashioned sour leavening can accomplish this important predigestion process in your own kitchens.  Many people who are allergic to grains will tolerate them well when they are prepared according to these procedures.  Nourishing Traditions by Sally Fallon, page 25.

I of course researched to see if I could find a recipe and I found one, but did not have all the ingredients – so using it as a blueprint I came up with my own, but I am re-stocking on my coconut milk so I can make the recipe I used as a guide (Sweet Potato Oatmeal Pancakes http://ragamuffindiaries.wordpress.com/2011/03/27/ingredients-for-a-perfect-day-sweet-potato-oatmeal-pancakes/)

Sweet Potato, Oatmeal and Buttermilk Pancakes


2 cups whole wheat flour
1 cup oats, not quick
2 cups buttermilk
3 eggs, lightly beaten
1 cup cooked sweet potato, mashed
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon


1. Combine the wheat flour, oats and buttermilk.  Mix well.  Cover and let sit on counter for 12 – 24 hours.

2. Cut up a sweet potato and cook in water until fork tender.  Drain, cool and mash.  Set aside for when you are ready to make the pancakes.  You can also use leftover mashed sweet potatoes, but make sure that they are plain.

Pancake batter after soaking for almost 24 hours

3. Beat the eggs add to flour mixture and mix well.


4. Add all remaining ingredients, mix well.

5. Using butter or coconut oil  – add to the griddle


6. Using a ladle add some batter to the griddle (if batter is too thick you can add some water) – I can usually cook two at a time.  Because the grains were soaked, these pancakes take longer to cook than regular unsoaked pancakes.


These were absolutely delicious and so fluffy!!! This recipe made about 18 pancakes.  I let the pancakes cool and placed them in an airtight container, stuck them in the fridge and then reheat for a quick, healthy, nutritious and hot breakfast!

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7 Responses to Yummy! Sweet Potato, Oatmeal and Buttermilk Pancakes

  1. Candace Coffin says:

    Wow. You did a GREAT job of educating about soaking grains. Love that you tell folks about Nourishing Traditions. I am going to send this blog to Sally Fallon. The pancakes look delicious. If you toasted them you could make “crackers” . : )

  2. Rebekah says:

    thanks for trying my recipe out! glad that they turned out well for you. Also, I only use coconut milk for all my recipes because my boyfriend is very allergic to dairy products, so I’m sure that buttermilk, or even regular raw milk, would be a great substitute.

    • simply0637 says:

      You are most welcome! So glad that I found your recipe and I am now stocked with coconut milk – so will try your recipe. I wish we could get raw milk here – need to start going over the border into CT.

  3. Flo says:

    I made these this morning! Thank yo so much for sharing this recipe. The pancakes were thick and fluffy and just SO yummy! I used pumpkin spice instead of cinnamon (by accident), but they still turned out YUMMY!

    I love new soaked grain recipes! Thank you again. God bless! <

    • simply0637 says:

      I am so glad that you enjoyed the recipe and thank you for commenting! Every Saturday I make a batch of oatmeal pancakes (recipe on blog) for our breakfast for the week – soaking the oats overnight. If you haven’t had a chance check out the book/cookbook Nourishing Traditions – many recipes.

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