Gluten Free Sweet Potato Pancakes
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!
Yield: 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
- 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.
*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 1/2 of the recipe without toppings
Serving: 1g | Sodium: 103mg | Sugar: 11.2g | Fiber: 6.2g | Calories: 291kcal | Saturated Fat: 1.5g | Fat: 19g | Protein: 8.6g | Carbohydrates: 27.5g