Description
Fluffy, golden Gluten-Free Sweet Potato Pancakes made with roasted sweet potato, cinnamon and nutmeg. A warm and simple family breakfast that’s ready in about 30 minutes.
Ingredients
- 2 medium sweet potatoes, roasted and mashed
- 1 cup gluten-free all-purpose flour
- 2 large eggs
- 1 cup milk of choice
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract, optional
- 1–2 tablespoons olive oil or butter, for cooking
- 1/3 cup blueberries, optional
- 1/4 cup chopped pecans or walnuts, optional
- Maple syrup, for serving
- Greek yogurt, for serving
- Fresh berries, for serving
Instructions
1. Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, then roast for 25–30 minutes until completely tender.
2. Allow the roasted sweet potatoes to cool slightly. Mash them thoroughly until smooth.
3. Whisk the eggs and milk together in a large bowl. Add the mashed sweet potato and vanilla extract and whisk until combined.
4. In a separate bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg and salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Add milk one tablespoon at a time if the batter feels too thick. Fold in blueberries or nuts if desired.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
7. Scoop approximately 1/4 cup batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles appear and the edges begin to set. Flip and cook for another 1–2 minutes until golden and cooked through.
8. Keep finished pancakes warm in a 200°F (90°C) oven if needed. Serve with maple syrup, Greek yogurt, berries or toasted nuts.
Notes
- Sweet potato contains natural sugars, so the pancakes can brown faster than traditional pancakes. Reduce the skillet heat if necessary.
- Avoid overmixing the batter. A few small lumps are fine.
- Add milk one tablespoon at a time if your batter becomes too thick.
- Cool leftover pancakes completely before refrigerating.
- Store refrigerated pancakes in an airtight container for up to 3 days.
- Freeze cooled pancakes for up to 2 months for best quality.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280–350
Keywords: Gluten-Free Sweet Potato Pancakes, sweet potato pancakes, gluten-free pancakes, easy breakfast pancakes