Sweet Potato Pancakes (Gluten-Free)

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.)

4.75 from 8 votes

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Course: Breakfast

Cuisine: American, Dairy-Free, Gluten-Free, Vegan

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

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.)

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