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Three pancakes on a white plate with a light drizzle of maple syrup and a dusting of cinnamon.

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Gluten-Free Sweet Potato Pancakes

Recipe by Veronika Sykorova

These Gluten-Free Sweet Potato Pancakes are easy to make, crispy on the outside, and extra soft and fluffy on the inside! If you've never added sweet potato puree to a pancake batter, you've got to try these! They're very freezer-friendly, so you can enjoy them any day of the week! The recipe is very simple and easy to make dairy-free!

  • Total Time40 minutes
  • Yield3-4 (14-16 pancakes) 1x
  • DietGluten Free

Ingredients

Units Scale
  • 1 1/2 cup Bob’s Red Mill 1:1 gluten-free flour (or your favorite gluten-free flour or regular all-purpose flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice
  • 2 large eggs
  • 1/2 cup sweet potato puree
  • 3 tbsp melted unsalted butter or avocado oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 1 1/2 cup buttermilk
  • Butter or cooking oil for cooking

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, cloves, and allspice. Set aside.
  2. In a large bowl, whisk together eggs, sweet potato puree, avocado oil, maple syrup, vanilla extract, and fine sea salt.
  3. Add buttermilk and whisk again to mix.
  4. Add the dry ingredients in two batches and whisk and fold until just mixed. Don’t overmix.
  5. Heat approx. 1 tbsp of butter in a large pan over medium-high heat.
  6. Spoon the batter into the pan to form pancakes. Don’t overcrowd your pan. I make 3 pancakes in a 12-inch pan.
  7. Cook the pancakes over medium heat for 2-3 minutes on each side. They should be easy to flip when a few bubbles form and the edges set and become dull.
  8. Repeat with the rest of the batter, adding more butter as needed, and wiping any burned butter from the pan carefully with a paper towel.
  9. Serve the pancakes hot with maple syrup and your favorite toppings, and enjoy!

Equipment

Notes

Homemade buttermilk: You can use whole milk or any vegan milk except canned coconut milk. Measure 2 cups of regular or dairy-free milk, remove 2 tablespoons of the milk, and add 2 tablespoons of lemon juice or apple cider vinegar. Gently stir and let it sit for 5-10 minutes. It's ready when it slightly thickens and curdles.

Keep the pancakes warm: Preheat your oven to 200°F and keep your pancakes in the preheated oven on a baking sheet in a single layer while you finish cooking the rest of the batter. Use a baking sheet with a wire rack to keep them crispy on both sides.

Storing: Store them in the fridge for 3-4 days in an airtight container. You can also freeze them in a freezer bag or a freezer-safe container for 2-3 months. Place a piece of parchment paper between the pancakes to avoid them sticking together.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/gluten-free-sweet-potato-pancakes/