Gluten-Free Sweet Potato Pancakes (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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Gluten-Free Sweet Potato Pancakes (Paleo)

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.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 247kcal

Author: Don Baiocchi

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

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)

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