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Gluten-Free Sweet Potato Pancakes (Paleo)

Oct 15, 2023 · Leave a Comment

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Gluten-Free Sweet Potato Pancakes stacked in a tower and topped with ghee and maple syrup, and a fork lifting out a stack of bites.
Gluten-Free Sweet Potato Pancakes stacked in a tower and topped with ghee and maple syrup, and a fork lifting out a stack of bites.

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!

Paleo Sweet Potato Pancakes stacked on a white plate topped with ghee and maple syrup, next to cinnamon sticks and bacon.

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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
Grain-free pancakes stacked on a plate with a hand using a fork to lift out a stack of bites.

How to make Gluten-Free Sweet Potato Pancakes

  1. Heat the oven to 200 degrees.
  2. In a large mixing bowl, whisk the coconut flour, arrowroot, cinnamon, baking soda, salt, ginger, nutmeg and cardamom, if using.
A glass bowl with dry ingredients for pancake batter with one hand holding the bowl and another holding a whisk.

3. In a medium mixing bowl, whisk the mashed sweet potato, water, eggs, maple syrup, vinegar and vanilla until well-blended.

One hand holding a glass bowl with wet ingredients for pancake batter and another holding a whisk.

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.

A glass bowl with sweet potato pancake batter and a wooden spatula with a green top.

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

Can I make substitutions?

– 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)

Can I make these Gluten-Free Sweet Potato Pancakes ahead of time?

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.

Can I freeze Gluten-Free Sweet Potato Pancakes?

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.

Are these also Sweet Potato Paleo Pancakes?

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
Paleo Sweet Potato Pancakes stacked on a white plate topped with ghee and maple syrup, next to cinnamon sticks and bacon.

Gluten-Free Sweet Potato Pancakes (Paleo)

Don Baiocchi
These Gluten-Free Sweet Potato Pancakes are a fun, healthy breakfast! They're light, fluffy and moist, full of mashed sweet potatoes and warm spices. And they're dairy-free, nut-free and Paleo friendly.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 247 kcal

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

Note: Cooking time does not include the time to cook and mash the sweet potatoes.
To make mashed sweet potatoes: Poke 1-2 large sweet potatoes all over with a fork. Place on a foil lined-baking sheet and then cover tightly with more foil. Bake at 425 degrees for 60-75 minutes, or until a knife easily slides through. 
Remove top layer of foil (careful of the escaping steam) and then cut the sweet potatoes in half lengthwise so they cool down faster. Once cool, scoop out the flesh and measure 1 cup for the recipe. I like to put it in the medium bowl and then use a fork to mash up any stringy bits.
Save any extra for something else, like soup.
If your eggs aren’t room temperature: Submerge them in very warm water for 5-10 minutes, then proceed with the recipe.
Substitutions
  1. You canNOT substitute anything for coconut flour. It is a very unique ingredient – nothing else is similar to it.
  2. You can use tapioca flour/starch instead of arrowroot.
  3. You can add or omit other spices, such as a pinch of ground cloves.
  4. You can use honey instead of maple syrup.
  5. You can use lemon juice instead of apple cider vinegar (just like with the vinegar, you won’t taste it)
Make ahead
Let the pancakes cool to room temperature, then store in the fridge for up to 5 days. Reheat on a baking sheet in a low oven.
Freezer info
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.

Nutrition

Calories: 247kcalCarbohydrates: 42gProtein: 9gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 123mgSodium: 514mgPotassium: 708mgFiber: 8gSugar: 11gVitamin A: 13632IUVitamin C: 14mgCalcium: 68mgIron: 2mg
Keyword coconut flour pancakes, gluten free pancakes, sweet potato pancakes
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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