These Gluten-free Sweet Potato Pancakes are a delicious, and nutritious way to start the day! This meal contains creamy sweet potato puree and warm spices like cinnamon and nutmeg. Made quick and easy, these fluffy pancakes are perfect for a casual breakfast and holiday mornings. (This recipe is vegan and gluten-free.)

Are you looking for ways to include more sweet potatoes in your diet? Try our fudgy Sweet Potato Brownies and this Sweet Potato Cornbread next!

stack of sweet potato pancakes topped with butter and chopped pecans

Gluten-free sweet potato pancakes are a yummy, healthier twist on traditional pancakes. They are delicious and similar to my Vegan Pumpkin Pancakes but make with sweet potatoes instead.

Sometimes vegan and gluten-free recipes get a bad rep but these homemade pancakes are ten times better than Bisquick or any store-bought mix. With crispy edges and a tender sweet center, you’ll be so happy that you skipped the pancake mix and made a stack from scratch!

Reasons This Sweet Potato Pancakes Recipe Works

  • A Nutritious Breakfast. Sweet potatoes are packed with fiber and are an excellent source of Vitamin A, which is great for skin and eye health. This recipe includes ground flax seeds which are also high in fiber and great for digestion.
  • Diet-Friendly. These healthy sweet potato pancakes are made with no eggs, dairy-based butter, or oil. They are also gluten-free and vegan so everyone at the table can indulge.
  • Great for Holidays! Sweet potatoes are one of my favorite fall foods so, of course, I want to use them in everything! Serve these pancakes the morning of Thanksgiving or Christmas for the perfect seasonal treat.
  • A Delicious Way to Get More Veggies. If you have picky eaters (or you’re the picky eater) this is a great way to sneak in some nutrients and a vegetable serving.
  • The Perfect Way to Use Leftover Sweet Potatoes. Have leftover roasted sweet potatoes after dinner? Clean out the fridge and save them for this recipe!
a stack of plated pancakes

Ingredients You’ll Need

Dry Ingredients

  • Gluten-Free All-Purpose Flour: Be sure to use precise measurements in order to avoid dry pancakes. Make sure your gluten-free flour blend contains xanthan gum.
  • Baking powder: If you like your pancakes light and fluffy, don’t skip this.
  • Brown sugar: I can’t imagine a sweet potato recipe without this!
  • Spices: Cinnamon and nutmeg are the ultimate fall flavors and add a cozy quality to this recipe.

Wet Ingredients

  • Non-dairy milk: You can use almond milk, soy milk, or whichever variety you prefer. If you’d like to make your own dairy-free milk, follow our easy, 5-minute homemade oat milk recipe.
  • Vanilla extract: For added flavor.
  • Sweet Potato Puree: You can use canned sweet potato puree or roast a sweet potato in advance.

Flax Egg

This vegan egg substitute is whipped together in just seconds.

  • Ground Flax
  • Water
a bowl of ingredients that have yet to be mixed and a measuring cup full of flax egg

How to Make Sweet Potato Pancakes

MAKE FLAX EGGS. Combine the ingredients for the flax egg in a small bowl and set aside to thicken.

COMBINE INGREDIENTS. In a large bowl, combine the dry ingredients and whisk together, eliminating any large clumps. Then combine all of the wet ingredients and the flax egg in a medium-sized bowl. Add the wet ingredients to the dry ingredients and stir until fully combined.

COOK YOUR GLUTEN-FREE SWEET POTATO PANCAKES. Over medium-low heat, add ~1/2 tsp of vegan butter or coconut oil to a nonstick frying pan or griddle. Pour approximately 1/4 cup of the batter onto the pan for each pancake. When bubbles begin to rise in the pancakes and the bottom is golden, flip with a spatula and cook until golden (approximately ~2 minutes on each side).

SERVE. Finally, serve or place on an ovenproof plate in a 200F° oven for up to 15 minutes to keep warm.

a 4 step visualization of how to make sweet potato pancakes

Tips To Nail the Recipe

  • If your batter gets too thick, add more non-dairy milk.
  • The pancakes are ready to be flipped over when they start to bubble.
  • Avoid overmixing the batter. In order to prevent this, try to sift out any large clumps in the dry ingredients before adding them to the wet ingredients.
  • Wipe your pan or griddle in between batches to eliminate burnt bits.

Pancake Topping Ideas

You can enjoy sweet potato pancakes plain or kick things up a notch with toppings. I like to add a dollop of coconut yogurt, shredded coconut, and Raspberry Chia Jam or Blueberry Chia Jam! Here are a few more ideas:

  • Maple syrup
  • Nut butter like almond or peanut butter
  • Fruit like blueberries, diced apples, or sliced bananas
  • Toasted pecans
  • Yogurt
  • Chocolate chips
  • Powdered sugar
  • Coconut Whipped Cream
  • Nutella
stack of gluten-free sweet potato pancakes

Substitutions

  • Gluten-Free Flour: If you are not sensitive to gluten, you can substitute gluten-free flour with regular flour in this recipe. 
  • Flax Egg: These sweet potato pancakes are made without eggs. If you would like to use eggs, simply substitute 1 egg for the flax egg.
  • Milk: You can use any regular or non-dairy milk you’d like!
  • Vegan Butter: I like to use Earth Balance Vegan Butter, but you can always use regular butter if you prefer.

FAQs

Can you make sweet potato pancakes ahead of time and reheat?

Yes. Cooked pancakes can be refrigerated or frozen and then reheated. Once the pancakes are cool, place leftovers in an airtight container and store them in the fridge or freezer. They can be reheated in the microwave or oven.

However, I don’t recommend making pancake batter in advance because the baking powder begins to react as soon as it is mixed with the wet ingredients. If you wait too long to cook the pancakes, they’ll be flat and dense.

What makes pancakes fluffy and rise?

Baking powder makes pancakes super fluffy.

Do gluten-free pancakes taste different?

When prepared and cooked right, gluten-free pancakes taste just as good, if not better than regular pancakes!

a stack of sliced pancakes beside a forkful

I Hope You Enjoy This Gluten-Free Sweet Potato Pancakes Recipe!

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on InstagramFacebook, and Pinterest! I love seeing my recipes come to life in your kitchen.

More Gluten-Free Pancake Recipes To Try!

Sweet Potato Pancakes (Gluten-Free)

Gluten-free sweet potato pancakes are a delicious, and nutritious way to start the day! This meal contains creamy sweet potato puree and warm spices like cinnamon and nutmeg. Made quick and easy, these fluffy pancakes are perfect for a casual breakfast and holiday mornings. (This recipe is vegan and gluten-free.)
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American, Dairy-Free, Gluten-Free, Vegan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 239kcal
Author: Capri Lilly

Ingredients

Dry Ingredients

  • 1.5 cup Gluten-Free all purpose flour
  • 2 tsp Baking powder
  • 3 tbsp Brown sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg

Wet Ingredients

  • 1.75 cup Non-dairy milk plus more as needed to thin the batter
  • 1 tsp Vanilla extract
  • 1 cup Sweet Potato Puree

Flax Egg

  • 1 tbsp Ground Flax
  • 2.5 tbsp Water

Instructions

  • Combine the ingredients for the flax egg in a small bowl and set aside to thicken.
  • In a large bowl, combine the dry ingredients and whisk together, eliminating any large clumps.
  • Combine all of the wet ingredients and the flax egg in a medium-sized bowl. Add the wet ingredients to the dry ingredients and stir until fully combined.
  • Over medium-low heat, add ~1/2 tsp of vegan butter or coconut oil to a nonstick frying pan or griddle. Pour approximately 1/4 cup of the batter onto the pan for each pancake. When bubbles begin to rise in the pancakes and the bottom is golden, flip with a spatula and cook until golden (approximately ~2 minutes on each side).
  • Serve, or place on an ovenproof plate in a 200F° oven for up to 15 minutes to keep warm.
  • Top with maple syrup, fruit, yogurt, chocolate chips, or serve plain!

Notes

I’ve made this recipe with Bob’s Red Mills 1:1 Gluten-free flour and King Arthur, Gluten-Free Measure for Measure Flour. Both Options work great. If your gluten-free flour blend does not contain xanthan gum, add 1 tsp xanthan gum. (If you are not sensitive to gluten, feel free to use regular all-purpose flour.)
 
goodfoodbaddie.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used to make the recipe. For more information read our Nutritional Disclaimer.

Nutrition

Serving: 2pancakes | Calories: 239kcal | Carbohydrates: 49.7g | Protein: 5.5g | Fat: 3.4g | Saturated Fat: 0.2g | Sodium: 114mg | Potassium: 400mg | Fiber: 5.5g | Sugar: 13.8g | Calcium: 145mg | Iron: 1mg

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