Description
Delicious and fluffy sweet potato pancakes made gluten-free, perfect for breakfast or brunch, bringing warmth and comfort to your table.
Ingredients
Scale
- 2 cups sweet potatoes, cooked and mashed
- 1 cup gluten-free flour (almond flour or oat flour)
- 2 large eggs
- 1 cup milk (almond or oat milk)
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Maple syrup, for serving
Instructions
- Prepare Your Sweet Potatoes: Cook sweet potatoes until fork-tender, then mash until smooth.
- Combine Dry Ingredients: In a bowl, whisk together gluten-free flour, baking powder, cinnamon, and nutmeg.
- Mix Wet Ingredients: In another bowl, combine mashed sweet potatoes, milk, and eggs.
- Combine Dry and Wet: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
- Heat the Pan: Preheat a skillet over medium heat and lightly grease it with oil or butter.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet; cook until bubbles form, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Serve Warm: Plate and serve with your favorite toppings such as berries, yogurt, or maple syrup.
Notes
For a vegan version, substitute flax eggs for the eggs and use plant-based milk. Store leftovers in an airtight container for up to three days in the fridge or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
Keywords: sweet potato pancakes, gluten-free pancakes, healthy breakfast