Weekend breakfasts around here usually consist of piping hot coffee, a big bowl of fruit, and a plate-full of pancakes.
The tradition of standing over the stove with kitchen smelling like cinnamon is something special to us and any guests that may show up for a Saturday brunch.
Seriously, everyone loves pancakes.
This pancake recipe is one that I love to make over the winter. It is cozy, perfectly spiced, and reminds me of eating pie in the form of pancakes. We get veggies first thing in the morning along with lots of protein.
Let’s make some Gluten Free Sweet Potato Pancakes!
I’ve been making these sweet potato pancakes since I started eating gluten free. They’re so easy, reliable and filling. The almond flour adds protein, while keeping the pancakes extra fluffy, grain free + gluten free!
Next time you’re craving pancakes but also wanting something a little healthier, give these sweet potato pancakes a try—they’re sure to become a favorite!
I hope you love this recipe as much as I do! These Gluten Free Sweet Potato Pancakes are:
Healthy + Satisfying
Packed with Protein
Easy to Make
Sweet + Spiced
& Super Cozy
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
If you’re a fan of this spiced breakfast, you might also enjoy my: gluten free pumpkin bread, gluten free apple cinnamon muffins with cinnamon crumble, or my fluffy coconut yogurt pancakes.
Gluten Free Sweet Potato Pancakes
- 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
- 1/4 tsp nutmeg
- 1 tsp baking powder
- pinch salt
- In a food processor or blender, combine all pancake ingredients.**
- Blend on high until smooth and creamy—about 2 minutes, scraping sides as needed.
- 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.
- 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.
- Keep cooked pancakes on oven-safe pan in oven set to “keep warm” or low until ready to serve.
- Serve pancakes warm with optional toppings. Leftovers will keep refrigerated in airtight container for up to 3 days, though best enjoyed fresh.
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 1/2 of the recipe without toppings