Sweet Potato Pancakes with Oats

  • Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 2-4 1x


  • 1 cup (instant) oats
  • 3/4 cup sweet potato puree (ca. 200 g)
  • 2 tbsps applesauce (can be replaced by 1 tbsp of honey)
  • 1 1/2 cups almond milk (organic with only allowed ingredients, or milk of your choice)
  • 2 tsps cinnamon
  • 1 tsp cardamom
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp coconut oil (to cook the pancakes in)
  • 2 cups blueberries (ca. 300 g)
  • 1/4 cup (goat milk) yogurt


  1. Combine the oats, sweet potato puree, applesauce, almond milk, spices, salt, and baking powder together in a blender and combine until smooth.
  2. Heat a griddle or nonstick pan over low/medium heat and add a tsp of coconut oil.
  3. Place about 1-2 tbsp of the batter per pancake onto the griddle and cook until starting to brown a little. Repeat for the rest of the batter. (this should make 12 pancakes)
  4. Cook the blueberries in the pan until a sauce starts to form. Turn off the heat and add the yogurt. Stir a little just to marble the yogurt and then transfer to a serving bowl.
  5. Serve the pancakes with the blueberry sauce and enjoy. The nutritional facts are based one person of four, meaning 3 pancakes and 1/4 of the blueberry sauce. But in all honesty I eat about 5-6 pancakes, when I make this dish.