Description
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!
Ingredients
- 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
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, cloves, and allspice. Set aside.
- In a large bowl, whisk together eggs, sweet potato puree, avocado oil, maple syrup, vanilla extract, and fine sea salt.
- Add buttermilk and whisk again to mix.
- Add the dry ingredients in two batches and whisk and fold until just mixed. Don’t overmix.
- Heat approx. 1 tbsp of butter in a large pan over medium-high heat.
- Spoon the batter into the pan to form pancakes. Don’t overcrowd your pan. I make 3 pancakes in a 12-inch pan.
- 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.
- 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.
- Serve the pancakes hot with maple syrup and your favorite toppings, and enjoy!
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.