Sweet Potato Pancakes: 20-Minute Gluten-Free Bliss
Sweet potato pancakes that are gluten free and dairy free, perfect for a healthy breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 cup gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 large egg
- 1 cup almond milk (or any dairy-free milk)
- 1 tbsp maple syrup
- 1 tbsp coconut oil (melted)
- 1 tsp vanilla extract
Instructions
- Preheat a non-stick skillet over medium heat.
- In a bowl, mix mashed sweet potato, egg, almond milk, maple syrup, coconut oil, and vanilla extract.
- In another bowl, whisk together gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
- Combine wet and dry ingredients, stirring until just mixed.
- Lightly grease the skillet with coconut oil.
- Pour 1/4 cup batter for each pancake onto the skillet.
- Cook for 2-3 minutes until bubbles form, then flip and cook for another 2 minutes.
- Serve warm with toppings of your choice.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- Adjust sweetness by adding more or less maple syrup.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg