A bowl of sweet potato pancakes with orange & grapefruit

Sweet potato pancakes with orange & grapefruit

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(17 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

Try a healthy take on breakfast pancakes. These are made with nutrient-packed sweet potatoes, oranges and grapefuit, and are a great choice if you're gluten free

Nutrition and extra info

  • Gluten-free
  • Vegetarian


  • kcal228
  • fat9g
  • saturates4g
  • carbs24g
  • sugars16g
  • fibre4g
  • protein10g
  • salt0.4g
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  • 325g sweet potatoes, peeled and coarsely grated
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • ½ tsp vanilla extract
  • 2 oranges, 1 zested, both cut into segments



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 150g ricotta or bio yogurt



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 grapefruits, cut into segments
  • small handful mint leaves


  1. Put the sweet potato in a bowl, cover with cling film and cook in the microwave on high for 5 mins (or steam them). Mash the potato with a fork. When cooled a little, beat in the vanilla, orange zest, ricotta, eggs and baking powder to make a batter.

  2. Heat the oil in a non-stick frying pan and fry spoonfuls of the batter for a few mins. Carefully flip the pancakes to cook the other side. When done, set aside on a plate and cook the remaining batter, aiming for eight pancakes in total.

  3. If you are following our Healthy Diet Plan, you should serve four on the first day and set aside four for another day – keep in the fridge and reheat in a microwave or in a pan. Alternatively, cook half the batter now, reserving the rest for another day – but you will need to add ¼ tsp baking powder to the mixture before using it.

  4. Mix the grapefruit and orange segments with mint and serve with the pancakes.

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Comments, questions and tips

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26th Jul, 2017
Delicious! An unexpectedly lovely mixture of flavours and textures. I cooked them for much longer, and on a lower light, than I would for most pancakes, which seemed to help them stay together - I had no problem flipping them.
12th Jun, 2017
Had the same issues as some of the other people here in that they didn't really hold their shape which made flipping them tricky. Ended up making much smaller pancakes and using more oil to get them to work. They tasted lovely though! Also, my other half can't eat grapefruit so used up some pomegranate seeds leftover from another day of the healthy eating diet plan.
Abena's picture
11th Jun, 2017
So.Good. Even my 4yo liked them. Held together just fine with carefully flipping. Would probably make more pancake next time.
8th Jun, 2017
Really enjoyed this - first morning of the Summer 2017 healthy eating menu, and this was a top beginning! Was seriously dubious, and had to look for tips on segmenting orange/grapefruit (youtube is your friend), but it came out beautifully. Coconut oil and a fab non stick pan - no issues with falling apart.
6th Jun, 2017
Really tasty and kept me full til lunch. I kept them small and used a large fish slice to flip them. I managed to keep them mostly together but it's not easy. They're not like any pancakes I've ever had before.. more like a potato rosti!
4th Jun, 2017
The batter didn't hold well so the first half of my batch was scrambled. Later I figured out that if you make really small pancakes and use two spatulas to flip them they sort of hold. That said, they were very yummy and fresh!
4th Jun, 2017
Delicious, turned out just like the photo. Fried them in coconut oil which I got really hot and the pancakes held their shape well. Also added half a scoop of protein powder, as I'm trying to increase my protein intake. That may have helped the mixture hold together better.
28th May, 2017
Batter would not hold together to make pancakes.
1st Mar, 2018
You don't say how hot the pan should be, but mine didn't look anyhting like your picture. I've cooked them twice now, the first they destroyed my pan (and became scrambled messes - even if I'd managed to keep it together in the pan, it fell apart on the plate), the second time I made them smaller but the outcome was the same. Not sure if you've missed some steps or ingredients? Why don't they stay together?
goodfoodteam's picture
7th Mar, 2018
We're sorry to hear you had problems with the recipe. We'd recommend cooking then on a medium-high heat and making sure they are set and brown before flipping to cook the other side. Make sure you use large eggs too. Hope this helps!
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