Start your morning with these fluffy, naturally sweet Gluten-Free Sweet Potato Pancakes! They’re high in protein, packed with nutrients from sweet potatoes, and incredibly satisfying. Whether you’re gluten-free, looking for a healthier breakfast option, or just love sweet potatoes, these pancakes deliver big flavor with minimal effort.Why You’ll Love These Sweet Potato Pancakes
- 100% gluten-free
- High-protein thanks to eggs and peanut flour (or your favorite flour)
- Naturally sweetened with just a touch of honey
- Great way to use leftover mashed sweet potatoes
- Kid-friendly and freezer-friendly
1/3 cup/80ml egg beaters or 2 eggs
1/4 cup/60ml peanut flour (you can use any kind of flour you want)
1/8 teaspoon/.5ml baking soda
1/8 teaspoon/.5ml baking powder
1 teaspoon/5ml honey or coconut palm sugar
1/8 teaspoon/.5ml ground cinnamon
1/16 teaspoon salt
optional milk (any type), to thin batter if necessary
DirectionsMix well, make sure all the sweet potato is mashed. The batter is pretty thick so spread it out when I scoop them on the hot skillet. Cook as you would normal pancakes. They don’t “bubble” like normal pancakes, so watch that they are cook thoroughly, but not burned.
Pro Tips
- Make ahead — These freeze beautifully. Layer with parchment paper and store in a freezer bag for up to 2 months. Reheat in the toaster or microwave.
- Flour swap — Almond flour, oat flour, or a gluten-free all-purpose blend all work well.
- Extra nutrition — Add a scoop of protein powder or a handful of blueberries to the batter.
- Texture — For fluffier pancakes, let the batter rest for 5 minutes before cooking.
These sweet potato pancakes are a wholesome, delicious way to power up your day. They’re naturally gluten-free, satisfying, and taste like fall in every bite — even in the middle of summer!What’s your favorite pancake topping? Maple syrup, fruit, or something savory? Drop your ideas in the comments below!
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