Gluten-free pancake recipes often fall short in flavor or texture, but not these! These healthy, gluten free sweet potato pancakes recipe uses mashed sweet potato and almond flour — all without gluten which make them lighter and perfect for those who are sticking to a paleo diet.
The pancakes have a light texture and taste like fall. You’ll love them with drizzled with maple syrup and sprinkled with some pecans or cinnamon. Hope you enjoy!
Ingredients Used to Make These Paleo / Gluten Free Sweet Potato Pancakes
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Almond Flour – I used blanched almond flour. But you can also make your own by blending raw or blanched, slivered almonds in the food processor and sifting them through a sieve.
- Tapioca flour (flour but also called tapioca starch) – Arrowroot starch and Potato starch can also be used instead. I can’t recommend using cornstarch for this.
- Sugar – You can use any granulated sugar of your choice, but to keep this recipe paleo, you can use coconut, date, and maple sugars. For a sugar-free option, stevia powder works well (but be sure to convert the amount of stevia according to package directions)
- Baking Powder – like this one
- Eggs – I used large eggs for this recipe
- Light olive oil – or other neutral flavored oils. If you don’t have olive oil, you can use canola oil or avocado oil here if you’d like. Coconut oil is also a great alternative in this recipe.Baking Powder
- Sweet Potato – You’ll need mashed sweet potatoes for this recipe. You can steam, bake or boil them until soft but here’s the easy method: Wash and wrap a whole sweet potato in a microwave-safe silicone bag (like this one) or in a plastic wrap, then microwave on high for 6-7 minutes (or more depending on the size of the potato). You can make sure it’s cooked by sticking a fork or toothpick into the center. Let them cool somewhat before handling and mash it with a fork.
More Sweet Potato Recipes (HERE)
Step by Step Guide
How to Make Gluten Free Sweet Potato Pancakes
Microwave, steam or bake one sweet potato and mash with a fork. Set aside.
In a clean bowl, mix all the dry ingredients together (the flours, sugar, baking powder, cinnamon).
Add the wet ingredients (eggs, oil, mashed sweet potato) and mix until smooth.
The batter will be slightly thick and lumpy
Cook pancakes over low-medium heat (full directions in the recipe card)
Repeat with the remaining batter, and stack ’em up!
Recipe Variations and Optional Add Ins for Gluten Free Sweet Potato Pancakes
- You don’t have to keep this pancake batter plain. Feel free to add some chopped nuts, berries or chocolate chips to keep this recipe interesting.
How to Make this Pancake Recipe Healthier
- Make these pancakes even healthier by adding a tablespoon of nuts, seeds into the batter to add texture and nutrition.
- You can also reduce the sugar by half (this would make this less sweet), or substitute the sugar with a sugar-free substitute.
How to Store Gluten Free Sweet Potato Pancakes
- It’s best to eat these pancakes immediately and within 2-3 hours, but you can also store them covered in the fridge for up to 3 days and reheat them over a lightly greased skillet until warm.
- These pancakes can also be frozen up to 4 months. Make sure to freeze them in a single layer, or in between sheets of parchment paper, so that they aren’t frozen in one big stack.
- Stay with medium-low heat! It’s the secret to having evenly cooked pancakes without burning them.
- Use lid to cook slowly.
- Use a cookie scoop to dispense even amounts of batter onto your skillet. Also helps you get perfectly round shapes, not to mention how easier it is to place the batter at the exact spot you want it so that they’re spaced apart.
- Preheat the skillet/ pan first, and don’t forget to lightly oil your pan to prevent sticking.
More Pancake Recipes (HERE)
Fluffy Gluten Free Sweet Potato Pancakes
- In a clean bowl, mix all the dry ingredients together (the flours, sugar, baking powder, cinnamon).
- Add the wet ingredients (eggs, oil, mashed sweet potato) and mix until smooth. The batter will be slightly thick.
- To cook pancakes, heat a skillet, or griddle over medium low heat**
- Lightly grease the pan with olive oil, butter, or spray oil.
- Using a 1/3 cup measuring cup or a portion scoop (i.e. cookie scoop), drop 2-3 rounds of batter onto the skillet, with some space in between for the pancake batter to spread.
- For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top.
- Flip the pancakes carefully using a thin and flexible spatula. Press down lightly with a spatula if the pancakes have not spread much
- Cook for a couple more minutes until the center of the pancakes are cooked through
- Repeat with the remaining batter.
1. Stay with medium-low heat! It’s the secret to having evenly cooked pancakes without burning them.
2. Use lid to cook slowly.
3. Use a cookie scoop to dispense even amounts of batter onto your skillet. Also helps you get perfectly round shapes, not to mention how easier it is to place the batter at the exact spot you want it so that they’re spaced apart.
4. Preheat frying pan first, and don’t forget to lightly oil your pan to prevent sticking.