These Gluten-Free Sweet Potato Pancakes are a fun, healthy breakfast! Sweet potato puree is mixed with warm spices, coconut flour and more to create light, fluffy and moist pancakes.
Plus they’re dairy-free, nut-free and Paleo!
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Why this recipe works
Pumpkin pancakes get all the love but sweet potato pancakes are just as good! Cooked and mashed sweet potato adds earthy sweetness and moisture, which is great for pancakes.
And to make these sweet potato pancakes paleo and gluten-free friendly, the recipe uses coconut flour instead of regular flour. Coconut flour is a very unique ingredient that creates a great texture in baked and cooked foods, and you won’t taste the coconut!
The recipe also adds arrowroot, a starch similar to cornstarch. This helps keep the texture light and fluffy.
Add in your favorite warm spices like cinnamon, ginger and nutmeg, plus a bit of vanilla, and you’ve got incredibly flavorful, and even somewhat healthy sweet potato pancakes.
What you need
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour/starch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom (optional)
- 1 cup cooked, cooled and mashed sweet potato
- 1 cup water, room temperature
- 3 large eggs, room temperature
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar (this is to react with the baking soda to give the pancakes rise – you won’t taste it!)
- 1 teaspoon vanilla extract
- cooking spray, such as olive or avocado oil spray
Equipment:
- a griddle or large nonstick skillet
- a large mixing bowl
- a medium mixing bowl
- measuring spoons
- measuring cups
- a whisk
- a spatula (the kind for stirring)
- another spatula (the kind for flipping)
- 1/4 cup ice cream/cookie scoop
- a baking sheet
How to make Gluten-Free Sweet Potato Pancakes
- Heat the oven to 200 degrees.
- In a large mixing bowl, whisk the coconut flour, arrowroot, cinnamon, baking soda, salt, ginger, nutmeg and cardamom, if using.
3. In a medium mixing bowl, whisk the mashed sweet potato, water, eggs, maple syrup, vinegar and vanilla until well-blended.
4. Use a spatula to stir the wet ingredients into the dry ingredients until fully blended. The batter will be thick and possibly lumpy, which is fine.
5. Heat a griddle or nonstick skillet over medium-low heat.
6. Spray the griddle/skillet with cooking spray.
7. Scoop scant 1/4-cup dollops of batter onto the griddle and use the back of the scoop to spread into a roughly 3-inch circle. Let cook for 4-5 minutes per side.
8. Place the pancakes on the baking sheet, then place in the oven to keep warm while you make the next batches. You might have to adjust the heat as you cook more batches – the griddle might start to get too hot. Recipe yields 10-13 pancakes.
FAQ
– You canNOT substitute anything for coconut flour. It is a very unique ingredient – nothing else is similar to it.
– You can use tapioca flour/starch instead of arrowroot.
– You can add or omit other spices, such as a pinch of ground cloves.
– You can use honey instead of maple syrup.
– You can use lemon juice instead of apple cider vinegar (just like with the vinegar, you won’t taste it)
Yep! Let them cool to room temperature, then store in the fridge for up to 5 days. Reheat on a baking sheet in a low oven.
Yes! Let cool to room temperature. Then place in a single layer on a parchment paper-lined baking sheet and put the sheet in the freezer. Once the pancakes are frozen (about 2-3 hours), transfer them to a freezer-safe container or baggie.
They can be frozen for up to 3 months.
Thaw overnight in the fridge.
Reheat on a baking sheet in a low oven.
Yep! They’re gluten-free, grain-free, dairy-free, refined sugar-free and soy-free, which makes them Paleo.
You might also like:
- Paleo Pumpkin Pancakes
- Paleo Coconut Flour Pancakes
- Paleo Gingerbread Pancakes
- Paleo Sheet Pan Pancakes
- Sweet Potato Protein Smoothie
Gluten-Free Sweet Potato Pancakes (Paleo)
Ingredients
- ½ cup coconut flour
- ½ cup arrowroot flour/starch
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom (optional)
- 1 cup cooked, cooled and mashed sweet potato see notes
- 1 cup water room temperature
- 3 large eggs room temperature (see notes)
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- cooking spray such as olive or avocado oil
Instructions
- Heat the oven to 200°.
- In a large mixing bowl, whisk the coconut flour, arrowroot, cinnamon, baking soda, salt, ginger, nutmeg and cardamom, if using.
- In a medium mixing bowl, whisk the mashed sweet potato, water, eggs, maple syrup, vinegar and vanilla until well-blended.
- Use a spatula to stir the wet ingredients into the dry ingredients until fully blended. The batter will be thick and possibly lumpy, which is fine.
- Heat a griddle or nonstick skillet over medium-low heat.
- Spray the griddle/skillet with cooking spray.
- Scoop scant 1/4-cup dollops of batter onto the griddle and use the back of the scoop to spread into a roughly 3-inch circle. Let cook for 4-5 minutes per side.
- Place the pancakes on the baking sheet, then place in the oven to keep warm while you make the next batches. You might have to adjust the heat as you cook more batches – the griddle might start to get too hot. Recipe yields 10-13 pancakes
Notes
- You canNOT substitute anything for coconut flour. It is a very unique ingredient – nothing else is similar to it.
- You can use tapioca flour/starch instead of arrowroot.
- You can add or omit other spices, such as a pinch of ground cloves.
- You can use honey instead of maple syrup.
- You can use lemon juice instead of apple cider vinegar (just like with the vinegar, you won’t taste it)
They can be frozen for up to 3 months.
Thaw overnight in the fridge.
Reheat on a baking sheet in a low oven.
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