Persimmon and Pistachio Sweet Potato Pancakes

Out the box variation of sweet potato pancakes, ideal for the winter season.

Prep Time: 10 minutes
Serves 2


1 egg
½ medium sized sweet potato, cooked*
½ cup 100% whole wheat pancake mix (Kodiak Cakes Brand for extra protein)
½ cup water
All natural Maple Syrup for drizzling on top
2 Tbsp salted pistachios, chopped
½ persimmon


1. In a food processor or blender, add you egg and blend on high for 30 seconds.
2. Add the sweet potato and blend for 1 minute.
3. Add the pancake mix and water and blend until it reaches the consistency of batter, adding more water if necessary.
4. Add batter to greased, preheated griddle and cook both sides for approximately 2 minutes or until golden brown.
5. Top with persimmon, pistachios, and a light drizzle of maple syrup!

*if you don’t have a baked sweet potato on hand, simply poke holes in the skin of a sweet potato with a fork and microwave for 7 minutes.

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Persimmon and Pistachio Sweet Potato Pancakes
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Hayley is a Registered Dietician Nutritionist, a part-time yoga teacher, and full-time mother. She is passionate about health, nature, and empowering others to reach their full health potential. She works as a health coach, nutrition writer, recipe developer and group fitness instructor. She is energetic and passionate about delicious food and promoting health of the body, mind, and spirit. She hopes to inspire others to eat closely to the way that nature intended, capitalizing on the amazing benefits of whole, unprocessed foods. Follow her posts for nutrition advice and delicious recipes!

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