Recipes » Main Dish » Kale and Sweet Potato Pancakes
T. Colin Campbell Center for Nutrition Studies


  • 2 cups sweet potatoes, peeled and diced
  • 1 cup rolled oats
  • 1 Tbsp ground flaxseed
  • 1 Tbsp baking powder
  • ½ tsp garlic powder
  • ⅓ cup onion, peeled and finely diced
  • 1 cup chopped kale leaves
  • ½ to 1 tsp dried thyme
  • 1 ½ cup almond milk or other non-dairy milk
  • Couple of drops of Tabasco Sauce (optional)


  • 1. Cover potatoes with water and simmer in saucepan until fork tender. Drain, reserving ¼ cup of the water. Let cool.
  • 2. Add diced onion to a non-stick skillet, add reserved sweet potato water, sprinkle chopped kale on top. Bring to a slow simmer, cover, stirring occasionally, until kale is wilted and onions are soft. Let cool.
  • 3. Blend oats into oat flour using a blender or food processor.
  • 4. Mix together all dry ingredients and seasonings with a large spoon in a medium-sized bowl.
  • 5. Blend cooked potatoes (add a little water if too sticky) in blender and spoon into dry mix.
  • 6. Add cooked onions and kale to mix.
  • 7. Add almond milk and stir until you get a thick pancake-like batter (adjust liquid if need be). Add Tabasco Sauce, and stir into the batter.
  • 8. Heat a non-stick skillet until when you sprinkle water droplets on it, they “dance” across the surface.
  • 9. Using a ladle, scoop desired amount of batter out of bowl and pour into the center of the skillet, using the back of the ladle if need be, in a circular motion, to spread the batter out.
  • 10. Cook until bubbles appear on the surface, using a plastic spatula, flip the pancake over and cook until done (may 5 minutes or so, depends upon your range type, setting, and skillet).

Cooking Tips

  • 1. White yams or any type of yam or sweet potato will work in this recipe.
  • 2. Other types of chopped greens can be used, as well a chopped fresh herb(s) of choice instead of dried thyme.

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