These hearty oat based sweet potato chocolate chip pancakes are the perfect balance of a healthy and decadent breakfast!

These hearty oat based sweet potato chocolate chip pancakes are the perfect balance of a healthy and decadent breakfast!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Lazy Sunday mornings are probably my favorite time of the entire week; sleeping in until at least 9am (ok, more like 10), moseying downstairs in pajamas, getting the pot of coffee brewing, starting on a breakfast that weekdays don’t afford the time for and hopping under a blanket on the couch after breakfast to sip coffee and read/peruse social media/play words with friends.

I am not that person that wakes up early to cram more hours into their weekend day to enjoy.

I can’t even pretend to understand those people and their crazy early morning antics.

6am wake-ups on a weekend are just wrong.

Very, very wrong.

Even Ginger gets it and doesn’t get up until she hears us moving around on a weekend morning.

So this is all well and good except for the fact that in 3 weeks we’ll be moving in with the epitome of “morning people”: my parents.

They are those crazies that habitually get up before the sun and with 3 dogs that follow suit. On an average of 4 or 5 times a week, there will be multiple text messages on my phone from my mom before I even wake up.

And now I’m about to be 2 bedrooms away from her instead of a 30 minute drive which means one thing…

Hearty sweet potato pancakes with chocolate chips make a great weekend morning breakfast.

No more lazy Sunday mornings for awhile.

I do have one thing in my back pocket though, bribery with sweet potato chocolate chip pancakes. I’m thinking she might just let me sleep in if I play that card.

My love of pancakes is well documented on this site (click that link to see all the recipes – there’s over 25 of them!) so if I make one recipe a weekend I should be able to buy myself half a years worth of weekend sleep-ins.

Definitely going to try these orange basil ricotta pancakes, these banana nutmeg pancakes and these oatmeal pumpkin pancakes first as I know mom will love those.

Dad will be more into the peanut butter chocolate chip pancakes or the savory Canadian bacon pancakes.

And then there’s me, who prefers the classic protein pancake or the pumpkin counterpart – pumpkin protein pancakes because those recipes keep me full until lunch!

I love to batch cook sweet potatoes, peel them and then freeze them in a freezer safe bag for baked goods.

That way, when I want to make recipes like these sweet potato chocolate chip pancakes, these sweet potato bars, this sweet potato raisin bread or whole wheat sweet potato banana muffins I’m ready to go and don’t have to add in the prep time of cooking the sweet potato.

It’s an easy tip that’ll save you a ton of time because no one wants to prolong the wait between you and a stack of these delicious sweet potato pancakes on a lazy weekend morning!

I have to say, breakfast plans are looking good for the next few months!

5 from 1 vote

Sweet Potato Chocolate Chip Pancakes

Servings: 2 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
These hearty oat based pancakes are the perfect balance of healthy and decadent with both sweet potatoes and chocolate chips!


  • 1/2 cup cooked sweet potato
  • 3/4 cup milk
  • 1 egg
  • 2 tablespoons applesauce, I used homemade applesauce that was sweetened, if using unsweetened, you might want to increase the brown sugar amount
  • 1/2 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • 3/4 cup oat flour
  • 1/4 cup white whole wheat flour
  • 1 tablespoon brown sugar
  • pinch of salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 cup dark chocolate chips


  • Combine all the wet ingredients in a medium bowl and whisk together.
  • Combine all the dry ingredients except the chocolate chips in a large bowl.
  • Add the wet to the dry ingredients and mix until fully incorporated.
  • Fold in the chocolate chips. The batter will be a little thick and might need some “help” pouring.
  • Grease a griddle pan over medium heat and pour the batter to form a pancakes about 5 inches in diameter.
  • Cook for about 2 minutes and then flip and cook about 1 minute on the other side.


*you could substitute pumpkin puree for the sweet potato in this recipe just cut back the milk to 1/2 cup.


Serving: 1SERVINGCalories: 533kcalCarbohydrates: 72gProtein: 17gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 93mgSodium: 393mgPotassium: 630mgFiber: 7gSugar: 21gVitamin A: 4992IUVitamin C: 1mgCalcium: 249mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. i think i need a little help.
    These are delicious, but my cooking of them is an issue – they are staying raw in the middle, and burning slightly on the outside. Ive tried turning up and down the heat, still takes a really long time to cook, and when i try to flip them they are mushing up and smearing across the pan.
    I’m sure its me, a novice, impatient cook. I may also have put in slightly too much coconut oil – 1 1/2 T.
    Thank you!

    1. A couple things… First, follow the recipe as written and use 1/2 tablespoon of coconut oil, not more. Also, make sure the pan is preheated well and greased well. The temperature should be about medium, not too hot, not too cold but it must be preheated well when you first put the batter on. Since the batter is thick, make sure you’re spreading it with a spoon or spatula into an even pancake shape and not leaving it too thick. Let them cook thoroughly on one side before flipping.

  2. Sweet potatoes and chocolate?! Two of my favorite things! These looks like a perfect weekend breakfast!

  3. I just stumbled across your blog and love it! I love putting sweet potatoes in baked goods! I will be making this recipe next time I make pancakes – they look amazing! :D