Grain-Free Sweet Potato Pancakes
Prep time
Cook time
Total time
My gluten free sweet potato pancakes are the best breakfast for a cozy, Saturday morning. With only 10 ingredients and 25 minutes, you can have these healthy + satisfying pancakes on your table in no time!
Recipe type: Breakfast
Cuisine: Gluten Free, Dairy Free, Grain Free
Serves: 2 large pancake stacks
  • 1 medium-sized sweet potato, pre-cooked*
  • 3 Tbsp. almond flour
  • 2 Tbsp. nut milk
  • 1 Tbsp. maple syrup
  • 2 eggs
  • 1 Tbsp. nut butter (I used almond butter)
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp baking powder
  • pinch salt
For serving (optional):
  1. In a food processor or blender, combine all pancake ingredients.**
  2. Blend on high until smooth and creamy—about 2 minutes, scraping sides as needed.
  3. Heat a large non-stick skillet over medium heat and lightly grease. Once hot, drop a heaping Tbsp. of pancake batter onto the skillet and gently spread with the back of a spoon.
  4. Cook each pancake for 1-2 minutes, flip, and cook for another 1-2 minutes on the other side. Pancakes should be dark and crisp on the outside, and soft on the inside.
  5. Keep cooked pancakes on oven-safe pan in oven set to “keep warm” or low until ready to serve.
  6. Serve pancakes warm with optional toppings. Leftovers will keep refrigerated in airtight container for up to 3 days, though best enjoyed fresh.
*An easy way to cook a sweet potato fast is to prick it with a fork or knife a few times around the outside. Wrap in dry paper towel and microwave on high for 5-10 minutes, or until soft, flipping halfway through.
Note also that my food processor has a sharp blade so I do not peel my sweet potato. If your food processor is slow or needs the blade replaced, I recommend peeling your potato after microwaving it.

**You can also throw everything in a bowl and mash with a fork—it takes an extra minute but still will taste amazing!

Nutrition information is a rough estimate of ½ of the recipe without toppings
Nutrition Information
Serving size: ½ of the recipe Calories: 291 Fat: 19g Saturated fat: 1.5g Carbohydrates: 27.5g Sugar: 11.2g Sodium: 103mg Fiber: 6.2g Protein: 8.6g Cholesterol: 0mg
Recipe by The Local Sprout at