Golden brown, sweet potato flavored, cinnamon scented, syrup smothered Sweet Potato Pancakes - a gluten free, paleo, and vegan dream.
Pancakes or waffles? Am I allowed to say both?
But if these golden brown, sweet potato flavored, cinnamon scented, syrup smothered pancakes are on the menu, the answer is pancakes. Always pancakes.
When hot off the stove they are pure breakfast heaven with their light and fluffy texture that is cakey without being too dense. They have a delicate nuttiness that is reminiscent of a whole wheat pancake (only without the grains!) and a subtle natural sweetness to balance the flavors perfectly.
Oh and did I mention they are grain free, gluten free, vegan, and paleo?! Which was actually not planned, but was a happy little surprise thanks to the sweet potato flour that gives this stack their awesome flavor.
Yes. Sweet. Potato. Flour. As in the best tuber on the planet was turned into a sweet, nutty, grain free flour that is light and versatile and utter perfection. This is not a dream. I repeat. Not a dream. You are awake. Sweet potato flour is real.
How do you make Sweet Potato Pancakes?
Round up your short list of ingredients: sweet potato flour, coconut sugar, cinnamon and baking powder for the dry. Applesauce, almond milk, coconut oil, ACV, and vanilla extract for the wet.
Add the dry to a bowl and whisk. Add in the wet ingredients, stir and done. One bowl pancakes coming atcha!
Preheat your pan for 2 minutes on medium-low - this ensures perfectly golden pancakes, even on the first batch.
Add a dollop of the batter to the pan and use the back of a spoon to press it into a circle. Let it cook until the whole pancake darkens in color (great example of this in the video!). Flip and she's finished when the second side is equally golden brown.
Grain Free Sweet Potato Pancakes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6-8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Golden brown, sweet potato flavored, cinnamon scented, syrup smothered Sweet Potato Pancakes - a gluten free, paleo, and vegan dream.
Ingredients
- 1 cup sweet potato flour
- ¼ cup coconut sugar
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ¾ cup almond milk
- ¼ cup unsweetened applesauce
- 2 tablespoons melted coconut oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Add all the ingredients to a bowl and stir to combine. Set the batter aside for 5 minutes to let the flour hydrate.
- Heat a nonstick skillet on medium-low heat for 2 minutes to preheat the pan. Spray the pan with nonstick cooking oil.
- Add ⅓ cup of the batter into the skillet and use the back of a spoon to smooth it out into a circle, about 4 inches in diameter.
- Cook until the underside is browned and the edges of the pancake begin to set and darken in color. This should take about 4 minutes when the pan is at the proper temperature. If the pancake browns (or even blackens) too quickly, turn the heat down.
- Flip the pancake and cook for another 2-4 minutes or until the second side is browned and the center of the pancake feels firm, not doughy, to the touch.
- Repeat with the remaining batter. Serve with fruit and maple syrup, if desired!
Hi. Is sweet potato flour the same as sweet potato starch? I have some to make gluten free shao mai wrappers! And I'd love to find another use for it.
Hi Alene, Gluten free shao mai sound amazing! I may need to snag that recipe from you :) Gluten free sweet potato flour is different than sweet potato starch. I am a big fan of this sweet potato flour if you are looking to get some. Happy cooking!
What are your thoughts about subbing Maple Syrup for the coconut sugar? Wonder if it would mess with the consistency of the batter and pancake?
Hi Joey, some other readers have found this recipe bit temperamental. I would stick with the maple syrup, or other liquid sweetener, if possible. Happy cooking!
I have trouble with all kids of milk (dairy, nut and coconut). Can I use water in place of almond milk?