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  • Writer's pictureNutured Birth Ottawa

Sweet Potato Pregnancy Pancakes


A stack of sweet potato pancakes dripping with maple syrup.
In search of a nutrient dense, comforting breakfast recipe that is suitable for any trimester? You will LOVE my recipe for Sweet Potato Pregnancy Pancakes!

Why sweet potatoes? Because they are such an amazing food for pregnancy! Sweet potatoes are a rich source of beta carotene. Beta carotene is the precursor to vitamin A. While high doses of preformed vitamin A are not recommended in pregnancy due to the risk of birth defects, beta carotene is generally considered safe, especially when it comes from food! This vitamin is important for fetal development of the organs, eyes, and circulatory system. Beta carotene is also supportive for immunity, making it a helpful nutrient during the cold and flu season. Finally, beta carotene is beneficial for tissue healing which especially important for the postpartum period and recovery from childbirth!


Why else do I love and recommend sweet potatoes for pregnancy? They are an incredible source of fibre! Fibre is important for keeping us feeling full, feeding the microbiome, and for preventing constipation which is a common pregnancy complaint.


Any way you look at it, when it comes to pregnancy nutrition, sweet potatoes are an amazing food! This recipe pairs them with eggs which are a wonderful source of pregnancy protein.


Prenatal nutrition tip: make a double batch, freeze them, and then pop them in your toaster in the morning for a quick and nutritious breakfast!


Sweet Potato Pregnancy Pancakes

  • 2 Sweet Potato (small)

  • 4 Eggs (whisked)

  • 1 tbsp Coconut Oil

  • 1/2 tsp Cinnamon

  • 2 tbsps Maple Syrup

  1. Peel sweet potato and dice into small cubes. Fill a saucepan with 2 inches of water and bring to a boil. Drop the sweet potato in and steam for 7 minutes or until tender when pierced with a fork. Drain off the liquid and transfer the steamed sweet potato to a bowl and mash with a fork.

  2. Measure out about 1/2 cup of mashed sweet potato per serving and add it to a bowl. Add in the eggs and mix well.

  3. Melt coconut oil in a large skillet over medium heat. Once hot, pour pancakes in the skillet, no more than 1/8-1/4 cup of batter at a time. Cook each side about 3-5 minutes or until browned. Divide pancakes onto plates and top with cinnamon and maple syrup. Enjoy!

This recipe was created by Ottawa Doula, and Ottawa Prenatal Nutritionist, Julia Davie. Her approach to birth work is heart centered, holistic and inclusive. She is honored to support families in Ottawa, Gatineau, and the surrounding areas. Interested in scheduling in for a prenatal nutrition consultation? Please contact us to schedule!



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