Savory Sweet Potato & Kale Pancakes

10 20 323
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 6
Savory Sweet Potato & Kale Pancakes
Health Highlights


2 small potato Sweet potato (wet ingredients)
5 leaves Kale (finely chopped, wet ingredients)
1 large Egg (wet ingredients)
1/2 cup Sunflower oil (wet ingredients)
1 piece, 1-inch Ginger root (peeled, minced, wet ingredients)
1 tbsp Nutmeg, ground
1 tsp Black pepper
1 tsp Sea Salt
1 cup Rice flour, brown
1 tsp Baking powder


1. Wash and grate sweet potatoes.

2. Combine the wet ingredients into a large bowl. Combine dry ingredients into a small bowl. Fold dry ingredients into wet. If too thick, add 1-2 tablespoons of water.

3. Warm a large griddle on the stove and add 1 teaspoon of butter or sunflower oil. Once the oil is hot, place half a ladle full of batter into the pan.

4. Flip the pancake over once it starts to set and small bubbles appear on the top, about 2-3 minutes. Cook for 2-3 minutes more.

5. Repeat steps for the rest of the pancakes.

6. Enjoy warmed as a snack, or as a lunch with a side salad.



is a cruciferous vegetable and high in fiber which helps to promote healthy digestion!

Sweet Potatoes

are a great source of beta carotene which is converted to vitamin A in the body and is important for vision health and immunity!


Nutrition Facts

Per Portion

Calories 323
Calories from fat 190
Calories from saturated fat 22.1
Total Fat 21.1 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 11.1 g
Cholesterol 36 mg
Sodium 449 mg
Potassium 440 mg
Total Carbohydrate 31 g
Dietary Fiber 4.3 g
Sugars 2.1 g
Protein 4.9 g

Dietary servings

Per Portion

Grain 0.3
Vegetables 1.1

Energy sources


Meal Type(s)