Start your day on a deliciously wholesome note with these Gluten Free Sweet Potato Pancakes! Bursting with the natural sweetness of sweet potatoes and a hint of cinnamon, these pancakes are not only a treat for your taste buds but also a nourishing option for those seeking gluten-free alternatives. With just 25 minutes from prep to plate, you can indulge in a stack of fluffy pancakes that will leave you craving more. Ready to elevate your breakfast game? Let’s dive into this simple yet scrumptious recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 pancakes
Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup gluten-free flour
- 2 eggs
- 1/4 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- Oil for cooking
Instructions
- In a large mixing bowl, combine the mashed sweet potatoes, gluten-free flour, eggs, almond milk, maple syrup, and cinnamon. Whisk thoroughly until the mixture is smooth and well-incorporated, ensuring no lumps remain.
- Let the pancake batter rest for 5 minutes to allow the gluten-free flour to absorb the liquid and create a more consistent texture.
- Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking oil to prevent sticking.
- Using a 1/4 cup measuring cup, scoop the batter onto the heated surface. Spread the batter gently with the back of the measuring cup to create a circular pancake shape.
- Cook each pancake for approximately 2-3 minutes on the first side, or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm. Repeat the cooking process with the remaining batter.
- Serve warm with additional maple syrup, a sprinkle of cinnamon, or your favorite pancake toppings like fresh berries or whipped cream.
Tips
- Choose the Right Sweet Potatoes: For the best flavor, use sweet potatoes that are firm and have a vibrant orange color. Roasting them beforehand enhances their natural sweetness.
- Rest the Batter: Allowing the pancake batter to rest for 5 minutes is crucial. This step helps the gluten-free flour absorb the liquid, resulting in a smoother and fluffier pancake.
- Control the Heat: Keep your skillet at medium heat. If it's too hot, the pancakes may burn on the outside while remaining raw on the inside. Adjust the heat as needed for even cooking.
- Use a Non-Stick Surface: A well-greased non-stick skillet or griddle ensures your pancakes release easily and have a beautiful golden-brown color.
- Experiment with Toppings: While maple syrup and cinnamon are classic choices, don’t hesitate to get creative! Fresh berries, sliced bananas, or a dollop of yogurt can take your pancakes to the next level.
- Make Ahead and Freeze: These pancakes freeze beautifully! Make a double batch and freeze extras for quick breakfasts on busy mornings. Just pop them in the toaster or microwave to reheat.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 4g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 55mg
