You are currently viewing Sweet Potato and Chia Pecan Pancakes

These pancakes are packed with sweet potato power, rich in vitamin A, C, fibre and a host of other nutrients. Paired with oats and chia seed, you’ll get extra fibre, roughage and an omega boost.

We’re sure dad would love a stack of these sweet potato and chai pecan pancakes on Father’s Day.  You can try these thick vegan pancakes too or these heart-healthy red velvet pancakes.


Makes: 10 – 12 pancakes

  • B- well cooking Spray
  • 1 large sweet potato, cooked
  • ½ cup rolled oats
  • ½ cup flour (we love whole wheat for extra fiber)
  • ¾ cup unsweetened almond milk
  • 2 tsp chia seed
  • 2 eggs
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 ½ tsp vanilla extract
  • ¼ tsp salt
  • Honey/maple syrup, to drizzle
  • Pecan nuts, roasted

How to make

  1. Combine cooked sweet potato, and oats in a blender. Blend until well combined.
  2. Pour eggs, chia seeds and milk into the blender with the sweet potato and oat base. Blend until well combined.
  3. Add the rest of ingredients. Blend until fully pureed.
  4. Heat the stovetop to medium heat. Spray B-well Canola cooking spray to cover the surface of a non-stick pan. (Remember to spray B-well Canola cooking spray before each batch to prevent sticking and for extra Omega-3 boost)
  5. Using a soup ladle or about ¼ cup, pour some batter into the pan and allow to cook for 2 minutes, or until small bubbles appear on the surface, then flip and repeat until both sides are cooked and golden.
  6. Serve topped with the roasted pecan nuts, drizzled with the honey/maple syrup or with your favourite toppings and sides. Enjoy!