There’s something magical about the smell of pancakes sizzling on a Sunday morning, isn’t there? I remember the first time I tried sweet potato pancakes.
It was like biting into a warm hug, comforting and familiar yet excitingly different. These pancakes aren’t just a treat; they’re a delightful surprise for your taste buds.
For anyone who’s had to skip pancakes because of gluten, these gluten-free sweet potato pancakes are a game-changer.
I love how they bring a touch of sweetness and a whole lot of heartiness to the table. Plus, they’re a great way to sneak in some extra veggies without anyone noticing!
Ingredients
I’ve got all you need right here:
- 2 medium sweet potatoes, peeled and grated
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup milk (any kind works)
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- A pinch of salt
- Butter or oil for cooking
Equipment Needed
To whip up these tasty gluten-free sweet potato pancakes you don’t need much! You’ll need a mixing bowl for combining all the ingredients.
A whisk will come in handy for mixing everything smoothly.
A measuring cup and spoons will help you get the amounts just right.
Don’t forget a spatula to flip those pancakes without breaking them apart.
And finally, a non-stick pan or griddle is a must for cooking the perfect pancakes.
Directions
Let’s turn these simple ingredients into delicious gluten-free sweet potato pancakes.
Prep The Sweet Potatoes
First peel the sweet potatoes.
Boil them until tender, about 15 minutes.
Mash until smooth and set aside.
Mix The Batter
In a large bowl, whisk eggs till frothy.
Add almond flour, milk, honey, and vanilla.
Stir in cinnamon, baking soda, and salt.
Mix well until smooth.
Fold in mashed sweet potatoes gently.
Cook The Pancakes
- Heat a non-stick pan over medium heat
- Add a little butter or oil
- Pour a 1/4 cup of batter onto the pan
- Cook until bubbles form on top
- Flip and cook until golden brown
- Repeat with remaining batter
Tips For Perfect Gluten Free Sweet Potato Pancakes
I love making these pancakes on chilly mornings. Use fresh sweet potatoes for the best flavor. They bring such warmth with their natural sweetness.
Don’t skip mashing them well. You want a smooth batter so the pancakes cook evenly.
Almond flour is key here. It keeps things gluten-free and adds a nice nutty taste. Make sure it’s finely ground for a better texture.
When mixing, whisk the wet ingredients first. Then fold in the dry items. This helps prevent clumps.
Cooking on medium heat is important. Too high and they’ll burn before cooking through. Keep an eye on the color as they cook.
I find using a non-stick pan with a little butter gives them that crispy edge. So delicious!
Keep the first batch warm in the oven while you finish cooking. Then everyone can enjoy them hot.
Serving Suggestions
When it’s time to serve these delightful pancakes, I love to add a few extras to make them even more scrumptious.
Try topping them with a dollop of Greek yogurt and a drizzle of maple syrup.
Fresh berries, like blueberries or raspberries, add a juicy pop of color.
Sometimes, I sprinkle a little powdered sugar for a sweet touch.
For a nutty twist, chopped pecans or walnuts work wonders.
Feeling adventurous? Add a bit of whipped cream and a sprinkle of cinnamon.
Conclusion
I hope you’re as excited as I am to try these delicious gluten-free sweet potato pancakes. They’re a wonderful way to enjoy a cozy breakfast while sneaking in some extra veggies.
Whether you’re gluten intolerant or just looking for a tasty new recipe, these pancakes are sure to impress.
With the right toppings, they can be as simple or as indulgent as you like. So grab your ingredients and whip up a batch. I promise you won’t regret it.
Happy cooking and even happier eating!
Ingredients
- 1 cup mashed sweet potatoes
- 2 large eggs
- ½ cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup milk (dairy or non-dairy)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large bowl, combine mashed sweet potatoes and eggs; mix until smooth.
- Add gluten-free flour, baking powder, cinnamon, nutmeg, and salt; stir to combine.
- Pour in milk, maple syrup, and vanilla extract; mix until batter is smooth.
- Heat a non-stick skillet over medium heat; lightly grease with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
- For a dairy-free option, use non-dairy milk and oil instead of butter.
- Adjust the amount of milk to achieve desired batter consistency.
