Enjoy the delicious mix of flavours with these savory sweet potato pancakes, topped with smoked salmon, cucumber, and herby mayonnaise. They’re packed with nutrients and perfect for various diets like Paleo, dairy-free and Whole30. Originally a hit in my Paleo reset program, now they’re here for you to enjoy!
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For a healthy and delicious breakfast or bunch, these savory sweet potato pancakes with smoked salmon, cucumber and herby mayonnaise definitely hit the spot. Here is what you need to know:
- I love the balance of flavours between sweet potato pancakes and salty smoked salmon. Cucumber and herby mayonnaise tie it all together into a gorgeous meal.
- The pancakes are savoury, although they are subtly sweet from the potatoes. Their texture is fluffy, soft and a little moist compared to regular flour pancakes.
- It’s nutritious with vitamin and fibre-packed sweet potatoes, protein-rich eggs and almond meal, and healthy fats from smoked salmon. There is a good balance of carbs, fats and protein.
- This recipe is gluten-free, grain-free, dairy-free, and Paleo-friendly. As these pancakes are savoury, I’d say they are Whole30 compliant as well. Vegetarian too, if served with mushrooms or halloumi cheese instead of smoked salmon.
- This recipe was originally in my Paleo reset program and was very popular with the participants. I am happy to have it on the blog now as well
I made a couple of small modifications over the years so this is an improved version, that makes enough pancakes for 4 servings. Feel free to adjust the amounts to make a smaller batch.
What You’ll Need
Here is what you’ll need for savoury sweet potato pancakes recipe. Find the full measurements in the recipe card below.
- Sweet potatoes – this is cooked first and then added to the batter.
- Eggs – 4 large eggs, add protein, healthy fats and bind everything together
- Flour – we are using almond meal and a little bit of additional flour like tapioca starch or cassava flour, you can also add plain gluten-free flour; for a nut-free version (but not Paleo), use all gluten-free flour.
- Green onions – these go into the pancake batter (inspired by the scallion/green onion pancakes) and as a garnish
- Smoked salmon – healthy fats, protein and delicious salty flavour to balance out the sweetness of the pancakes
- Cucumbers – add a little freshness to the meal; you can swap out with cherry tomatoes, grilled asparagus, radishes, avocado etc.
- Mayo sauce – mayonnaise, fresh herbs like coriander/cilantro or dill and lemon juice, super simple! If you don’t like mayonnaise, serve these with salsa or garlicky herby yoghurt.
How To Make Sweet Potato Pancakes With Salmon
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Boil sweet potatoes in salted water for 8-9 minutes until soft, then strain and cool.
- Blend cooked sweet potatoes with eggs, salt, and pepper until smooth; alternatively, mash and whisk by hand.
- Mix in almond meal, flour, and onions until well combined.
- Heat olive oil in a skillet, spoon small portions of pancake mixture, flatten slightly, and cook for 3 minutes on each side.
- Combine mayonnaise, coriander or dill, and lemon juice; set aside.
- Serve pancakes with mayonnaise mixture, cucumber, and salmon, garnished with green onion.
Recipe Tips
- Make sure to cool the sweet potatoes until they are warm or cooler.
- The size and texture of sweet potatoes differ as do the size of the eggs. If the mixture feels too runny or the pancakes are too hard to flip when you fry the first batch, add extra almond meal and tapioca/cassava flour to the batter.
- For a nut-free version, use 2/3 cup of regular gluten-free flour instead of using almond meal and additional flour. You can also make these with plain flour.
- Keep the pancakes small as they are easier to flip. They need to cook through well enough on the first side before you flip them, look out for little bubbles in the pancake batter, which is usually a good sign they are ready to flip. Remember, the pan will get hotter as you cook, so the second and third batch of pancakes will cook faster and you may need to reduce the heat slightly.
Serving Suggestions
For this particular recipe, I serve these savoury pancakes with smoked salmon. I love the contrast of sweet potatoes and salty salmon but you could achieve a similar flavour balance by serving them with crispy bacon, well-seasoned mushrooms, or grilled halloumi cheese.
These are great with poached or fried eggs on top and a side of avocado smash.
Another great way to use these sweet potato pancakes is as an appetizer or finger food. Top them with horseradish cream and salmon (or even a little caviar), or just a dollop of mayonnaise with chopped chives and pickles.
Other recommended sauces: my homemade tartar sauce, sun-dried tomato aioli, rosemary chili aioli, or Romesco sauce.
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Savory Sweet Potato Pancakes With Smoked Salmon & Herby Mayo
Ingredients
For the pancakes
- 1 sweet potato medium, about 150 g/5 oz, peeled and diced
- 1 tsp salt
- 1/2 tsp pepper
- 4 eggs
- 2/3 cup almond meal
- 1/4 cup tapioca flour or cassava flour, or regular gluten-free flour
- 1/2 tsp baking powder
- 1/3 cup green onion chopped, well packed
- 2 tbsp olive oil for cooking
For the sides
- 150-180 g smoked salmon 5-6 oz.
- 2 cucumbers medium, peeled into ribbons or sliced
For the herby mayo sauce
- 1/3 cup mayonnaise
- 1-2 tbsp coriander finely chopped, or dill
- 1 tbsp lemon juice
- Extra green onions for garnish
Instructions
- Place sweet potatoes in a pot and cover with water. Add 1 teaspoon of salt and bring to a boil. Cook for 8-9 minutes, until soft. Strain and leave in the strainer to cool down. Put it outside if it is cold, to cool faster.
- Add the cooked and cooled sweet potato to a food processor or a blender. Add the eggs and another pinch of salt and some pepper. Whiz for 20-30 seconds, until smooth. If you don’t have a blender or a food processor, mash the potatoes and whisk with the eggs by hand.
- Transfer this mixture to a bowl. Add the almond meal, flour and baking powder and combine until smooth, thick and well incorporated. Add the onions and fold through.
- Heat 1 tablespoon of olive oil in a large frying pan/skillet until medium-hot. Adding a heaped tablespoon of pancake mixture at a time, fill the pan with small pancakes. Keeping them small is important as they are are easier to flip. Flatten slightly with the back of the spoon, but not too much as we want to keep them thick and fluffy. Cook for 3 minutes, flip over carefully using a spatula, and cook for 3 minutes on the other side. Add more olive oil to the pan and add the remaining mixture.
- In the meantime, combine mayonnaise with coriander or dill and lemon juice in a ramekin and set aside. Prepare cucumber and salmon. Serve with the pancakes and extra green onion sprinkled over the top.
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