These easy gluten-free sweet potato pancakes are protein-packed and will keep you full for longer! Top them with a generous drizzle of honey and a sprinkle of nuts for a healthy breakfast or dessert the whole family will love! Totally dairy-free too.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Jump to:
- Pancakes for Breakfast
- Sweet Potato Pancakes
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Sweet Potato Pancakes (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Gluten-Free Sweet Potato Recipes You’ll Love:
- Other Gluten-Free Breakfast Recipes to Enjoy:
- Gluten-Free Sweet Potato Pancakes (Dairy-Free)
Pancakes for Breakfast
A big stack of pancakes a great way to to kick off the day. We definitely think so!
Some of our favorite pancakes include:
Sweet Potato Pancakes
Now that it’s the fall season and we’re making everything with sweet potatoes (from sweet potato bread, sweet potato casserole, sweet potato pie and sweet potato gnocchi), I figured it was also time to make these healthy sweet potato pancakes!
If you’re a huge sweet potato fan, you’re going to love these!
Why This Recipe Works:
- Simple Ingredients: The ingredients for this gluten-free sweet potato pancakes are easily accessible at the local grocery store.
- Perfect for Using Leftover Sweet Potatoes: If you’ve got plenty of sweet potatoes or sweet potato mash leftover, use them to make a batch of these healthy pancakes!
- No Added Sugar or Flour: Since the sweet potatoes are already naturally sweet, there is no added sugar in the pancakes! Plus, unlike traditional pancakes, we’re not using any regular flour at all!
- Easy to Make: All you need to do is to blend the dry ingredients with the wet ingredients to get the pancake batter, then cook the batter in a skillet!
- Totally Gluten-Free & Dairy-Free: The best part is that these sweet potato pancakes are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can also enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free sweet potato pancake recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Mashed Sweet Potatoes: Since this is a recipe for gluten-free sweet potato pancakes, mashed sweet potato puree is a key ingredients. However, you may also use pumpkin puree (NOT pumpkin pie filling) if you prefer.
- Egg Whites: I used 8 egg whites for more protein, but you may also use 4 whole eggs if you prefer.
- Protein Powder: I added protein powder to this sweet potato pancake recipe to give it a boost of protein. However, you may swap it out with blanched almond flour if you prefer.
- Cinnamon: I like adding a pinch of ground cinnamon for the flavor, as it goes very well with the taste of sweet potatoes.
- Baking Powder: Baking powder is the only leavening agent to help the pancake batter rise and make it fluffy, so be sure to add it in! If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Flaxseed Meal: I’ve added brown flaxseed meal to give these pancakes more fibre (golden flaxseed meal will work too).
- Vanilla Extract: Vanilla extract adds a nice flavor to these sweet potato pancakes, so I definitely recommend adding it in.
- Oil: I used sunflower oil because I always have a bottle of sunflower oil on hand. However, you may use another vegetable oil (such as olive oil, canola oil, avocado oil, or coconut oil if you prefer). You may also use vegan butter if you like. Alternatively, if you are not lactose-intolerant, go ahead and use normal butter instead.
- Honey: I like adding a drizzle of honey over the pancakes for a touch of extra sweetness, but you can also use maple syrup or agave nectar if you prefer.
- Walnuts: A sprinkle of chopped walnuts adds a nice crunchy texture to these pancakes. However, feel free to use any other nuts of choice, such as almonds, hazelnuts, or cashew nuts.
- Fresh Berries: These pancakes go great garnished with fresh berries (such as strawberries, blueberries, raspberries etc).
How to Make Gluten-Free Sweet Potato Pancakes (Step by Step):
1. Combine Ingredients
In the bowl of a high speed blender or food processor, combine the mashed sweet potatoes, egg whites, protein powder, ground cinnamon, salt, baking powder, flaxseed meal, and vanilla extract.
2. Blend Until Smooth
Process the ingredients until you get a smooth and homogeneous pancake batter.
3. Cook Pancakes
Heat up a little oil in a large skillet or frying pan over medium-high heat. Pour 1/2 cup of the pancake batter in the greased skillet and cook for about 1-2 minutes until bubbles rise to the surface.
When the top is no longer shiny, and the pancake is golden brown on the bottom, flip the pancake over and cook for another 1 minute. Repeat until all the pancake batter is used up.
4. Serve and Enjoy
Top these gluten-free sweet potato pancakes with fresh berries, a generous drizzle of pure maple syrup and a sprinkle of chopped walnuts.
Dish by Dish Tips/Tricks:
- Substitute Sweet Potato Puree: Instead of sweet potato puree, you may also use pumpkin puree (NOT pumpkin pie filling) or butternut squash puree if you prefer.
- Make Smaller or Bigger Pancakes: This recipes makes 8 medium pancakes, but you can always makes larger pancakes or smaller pancakes by changing the amount of batter used per pancake!
- Double the Recipe: If you like, go ahead and make a double batch to freeze so you can enjoy homemade pancakes anytime!
- Optional Toppings: Feel free to top these pancakes with a scoop of peanut butter or almond butter for extra protein!
Recipe FAQs:
To store, place these gf sweet potato pancakes in an airtight container or wrap them in plastic wrap and store in the refrigerator for up to 3 days. Reheat them in the skillet, microwave or toaster oven before eating.
Yes, you can easily freeze these pancake by separating them with plastic sheets and then placing them in a freezer-safe container or freezer bags, and freeze for up to 2 months! Reheat them in the skillet, microwave or toaster oven before eating.
Gluten-Free Sweet Potato Recipes You’ll Love:
- Moist Sweet Potato Bread (Gluten-Free, Dairy-Free)
- Sweet Potato Casserole (Gluten-Free, Dairy-Free)
- Sweet Potato Pie (Gluten-Free, Dairy-Free)
- Sweet Potato Gnocchi (Gluten-Free, Vegan)
- Cinnamon Sweet Potato Wedges (Gluten-Free, Vegan)
Other Gluten-Free Breakfast Recipes to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Sweet Potato Pancakes (Dairy-Free)
- Total Time: 35 minutes
- Yield: 8 pancakes 1x
- Diet: Gluten Free
Description
These easy gluten-free sweet potato pancakes are protein-packed and will keep you full for longer! Top them with a generous drizzle of honey and a sprinkle of nuts for the perfect breakfast or dessert! Totally dairy-free too.
Ingredients
- 2 cups mashed sweet potatoes
- 1 cup egg whites (8 egg whites)
- 1/3 cup protein powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup flaxseed meal
- 1 teaspoon vanilla extract
- 1 tablespoon oil
- 2 tablespoons honey
- 3 tablespoons walnuts
- Fresh berries, for accompanying (optional)
Instructions
- Combine Ingredients: In the bowl of a high-speed blender or food processor, combine the mashed sweet potatoes, egg whites, protein powder, ground cinnamon, salt, baking powder, flaxseed meal, and vanilla extract.
- Blend Until Smooth: Process the ingredients until you get a smooth and homogeneous orange pancake batter.
- Cook Pancakes: Heat up a little oil in a non-stick skillet over medium heat. Pour 1/2 cup of the pancake batter in the greased skillet and cook for about 1-2 minutes until bubbles rise to the surface. When the top is no longer shiny, flip the pancake over and cook for another 1 minute. Repeat until all the pancake batter is used up.
- Serve and Enjoy! Top these gluten-free sweet potato pancakes with fresh berries, a generous drizzle of maple syrup and a sprinkle of chopped walnuts.
Notes
Mashed Sweet Potatoes: Since this is a recipe for gluten-free sweet potato pancakes, mashed sweet potatoes are a key ingredients. However, you may also use pumpkin puree (NOT pumpkin pie filling) if you prefer.
Egg Whites: I used 8 egg whites for more protein, but you may also use 4 whole eggs if you prefer.
Protein Powder: I added protein powder to this sweet potato pancake recipe to give it a boost of protein. However, you may swap it out with blanched almond flour if you prefer.
Cinnamon: I like adding a pinch of ground cinnamon for the flavor, as it goes very well with the taste of sweet potatoes.
Baking Powder: Baking powder is the only leavening agent to help the pancake batter rise and make it fluffy, so be sure to add it in! If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Flaxseed Meal: I’ve added brown flaxseed meal to give these pancakes more fibre (golden flaxseed meal will work too).
Vanilla Extract: Vanilla extract adds a nice flavor to these sweet potato pancakes, so I definitely recommend adding it in.
Oil: I used sunflower oil because I always have a bottle of sunflower oil on hand. However, you may use another vegetable oil (such as olive oil, canola oil, avocado oil, or coconut oil if you prefer). You may also use vegan butter if you like. Alternatively, if you are not lactose-intolerant, go ahead and use normal butter instead.
Honey: I like adding a drizzle of honey over the pancakes for a touch of extra sweetness, but you can also use maple syrup or agave nectar if you prefer.
Walnuts: A sprinkle of chopped walnuts adds a nice crunchy texture to these pancakes. However, feel free to use any other nuts of choice, such as almonds, hazelnuts, or cashew nuts.
Fresh Berries: These pancakes go great garnished with fresh berries (such as strawberries, blueberries, raspberries etc).
Storing: To store, place these sweet potato pancakes in an airtight container or wrap them in plastic wrap and store in the refrigerator for up to 3 days. Reheat them in the skillet or microwave before eating.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Leave a Reply