Marry This Sweet Potato Pancakes recipe is a fluffy and healthy recipe, which is made with sweet potato puree and almond flour. It’s a great gluten-free breakfast option, ready in about 30 minutes.
Jump to RecipeSweet Potato Pancakes Ingredients
A wholesome, paleo-friendly mix for a delicious breakfast.
- 2 cups Blanched Almond Flour
- 2 cups Tapioca Flour
- 2 tsp. Baking Soda
- 2 tsp. Pumpkin Pie Spice
- 1/2 tsp. Sea Salt
- 8 Eggs
- 1 cup Sweet Potato Puree
- 2 tsp. Vanilla Extract
- 4 Tbsp. Honey
- 2/3 cup Dark Chocolate Chips Or Cacao Nibs
- Coconut Oil, For Cooking
- Pure Maple Syrup, For Serving
How To Make Sweet Potato Pancakes
A step-by-step guide to your new favorite gluten-free pancakes.
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour, tapioca flour, baking soda, pumpkin pie spice, and sea salt until well blended.
- Mix Wet Ingredients: In a separate medium-sized bowl, whisk the eggs, sweet potato puree, vanilla extract, and honey until smooth and fully combined.
- Make the Batter: Pour the wet ingredient mixture into the bowl with the dry ingredients. Whisk until the batter is smooth and lump-free. Gently fold in the chocolate chips.
- Cook the Pancakes: Heat a large skillet or griddle over medium-high heat and brush the surface with coconut oil. Drop the batter by 1/4 cupfuls onto the hot surface. Cook for 2–3 minutes, or until bubbles start to break on the surface and the edges look set.
- Flip and Finish: Carefully flip the pancakes and cook for another 2-3 minutes on the other side, until both sides are golden brown. Repeat with the remaining batter, adding more coconut oil to the skillet as needed. Serve warm.
Recipe Tips
For perfect, fluffy sweet potato pancakes every time.
- How to get fluffy pancakes? The key is to not overmix the batter. Whisk the wet and dry ingredients together just until they are combined. A few small lumps are perfectly fine. Overmixing can lead to dense, tough pancakes.
- Can I use homemade sweet potato puree? Absolutely! Canned puree is a great time-saver, but you can easily make your own. Simply bake or steam a sweet potato until very tender, then let it cool, remove the skin, and mash it until smooth.
- What if my batter is too thick? The consistency of sweet potato puree can vary. If your batter seems overly thick and difficult to pour, you can thin it out by adding a tablespoon or two of milk (dairy or non-dairy) until it reaches your desired consistency.
- Are these pancakes freezer-friendly? Yes, they freeze wonderfully! Let the cooked pancakes cool completely, then stack them with a piece of parchment paper between each one. Place the stack in a freezer-safe bag or container for up to 3 months. Reheat in the toaster or microwave.
What To Serve With Sweet Potato Pancakes
Delicious toppings to complement your wholesome breakfast.
These pancakes are fantastic on their own, but they’re even better with a few toppings:
- A drizzle of pure maple syrup
- A dollop of almond butter or pecan butter
- Fresh apple slices or warm cinnamon apples
- A handful of fresh berries or chopped pecans
- A sprinkle of extra cinnamon
How To Store Sweet Potato Pancakes
Keeping your pancakes fresh for later.
- Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freeze: For longer storage, freeze the pancakes as described in the Recipe Tips section for a quick and easy breakfast on busy mornings.
Sweet Potato Pancakes Nutrition Facts
An estimated guide per pancake.
- Calories: 180 kcal
- Carbohydrates: 22 g
- Protein: 5 g
- Fat: 9 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This recipe is specifically developed for a blend of almond and tapioca flour to create a specific texture and keep it gluten-free and paleo-friendly. Substituting other flours will significantly change the taste and texture and is not recommended for the best results.
Yes, you can prepare the batter, cover it tightly, and store it in the refrigerator for up to 24 hours. You may need to give it a gentle stir before cooking, as some separation can occur.
Of course! The chocolate chips are optional. You can leave them out entirely or substitute them with an equal amount of chopped nuts (like pecans or walnuts), raisins, or other dried fruit for a different flavor profile.
Try More Recipes:
Sweet Potato Pancakes Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy6
servings10
minutes20
minutes180
kcalFluffy, spiced sweet potato pancakes made with almond flour and loaded with chocolate chips for a healthy and delicious gluten-free breakfast.
Ingredients
2 cups Blanched Almond Flour
2 cups Tapioca Flour
2 tsp. Baking Soda
2 tsp. Pumpkin Pie Spice
1/2 tsp. Sea Salt
8 Eggs
1 cup Sweet Potato Puree
2 tsp. Vanilla Extract
4 Tbsp. Honey
2/3 cup Dark Chocolate Chips
Coconut Oil, for cooking
Pure Maple Syrup, for serving
Directions
- In a large bowl, whisk together almond flour, tapioca flour, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, whisk together eggs, sweet potato puree, vanilla, and honey.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in chocolate chips.
- Heat a lightly oiled skillet over medium-high heat. Pour 1/4 cup of batter per pancake.
- Cook for 2-3 minutes per side, until golden brown and cooked through.
- Serve immediately with maple syrup and your favorite toppings.
Notes
- For the fluffiest pancakes, be careful not to overmix the batter once the wet and dry ingredients are combined.
- You can use either canned or homemade sweet potato puree for this recipe. Ensure it’s smooth and not watery.
- These pancakes freeze very well. Let them cool completely and stack them with parchment paper in between before freezing.
