Gluten Free Sweet Potato Pancakes
These Gluten-Free Sweet Potato Pancakes are fluffy, naturally sweet and made with mashed sweet potato, gluten-free flour and warm spices. They're dairy-free and easy to make in under 30 minutes and freezer-friendly for quick breakfasts all week!
Servings: 4
Calories: 233kcal
Equipment
- 1 mixing bowl
- 1 pan or griddle
- 1 whisk
- 1 ladle
Ingredients
- 1 cup gluten-free flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 2 tsp flaxseed meal
- 1/2 cup mashed sweet potato
- 1/4 cup honey
- 1 tsp vanilla
- 1 cup dairy-free milk
- 1/4 tsp salt
Instructions
- Gather your ingredients.
- Combine flour, baking powder, cinnamon and flaxseed meal in a bowl.
- Add in wet ingredients and sweet potato.
- Scoop batter onto greased pan and cook over medium heat, flipping after 2-3 minutes.
- Add toppings and enjoy!!
Notes
Troubleshooting tips:
Pancakes are gummy inside: Heat is too high or they were flipped too early. Lower heat and cook slightly longer.
Batter is too thick: Add a splash of milk.
Pancakes are too dense: Make sure your baking powder is fresh.
Pancakes fall apart: The flour blend may lack binding support or you may need to let them cool more.
Too dark on the outside: Reduce heat. Sweet potato browns faster than regular pancakes.
Nutrition
Calories: 233kcal | Carbohydrates: 50g | Protein: 6g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 361mg | Potassium: 273mg | Fiber: 5g | Sugar: 22g | Vitamin A: 6960IU | Vitamin C: 11mg | Calcium: 301mg | Iron: 2mg