Gluten-Free Sweet Potato Pancakes Recipe

Name: Gluten-Free Sweet Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Tapioca Starch; 5 Tablespoons Coconut Flour; 2 teaspoons Baking Powder; 1 teaspoon Cinnamon; 1/4 teaspoons Sea Salt; 3 Large Eggs; 3/4 cups Cooked Sweet Potatos; 1/3 cups Unsweetened Vanilla Almond Milk; 2 Tablespoons Pure Maple Syrup; 2 teaspoons Vanilla Extract

Servings: persons

6 Tablespoons Tapioca Starch
5 Tablespoons Coconut Flour
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/4 teaspoons Sea Salt
3 Large Eggs
3/4 cups Cooked Sweet Potatos
1/3 cups Unsweetened Vanilla Almond Milk
2 Tablespoons Pure Maple Syrup
2 teaspoons Vanilla Extract

1
In a small bowl, whisk tapioca starch, coconut flour, baking powder, cinnamon and salt.
2
In a large bowl, whisk remaining ingredients until smooth and combined (you will have some small lumps from the potato). Add dry ingredients and whisk until smooth and combined. Let stand for 5 minutes. Meanwhile, preheat a griddle to 350u00b0F or medium heat.
3
Drop batter using an 1/4 cup scoop and spread each pancake out on the griddle just under 1/2 inch thick. Cook until edges begin to darken, the small bubbles start bursting in the top of the pancake and bottom is golden brown, about 6 1/2 to 7 minutes. Gently flip and cook another 6-7 minutes.
4
Devour!

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 Tablespoons Tapioca Starch, 5 Tablespoons Coconut Flour, 2 teaspoons Baking Powder, 1 teaspoon Cinnamon, and more.

Yes, Gluten-Free Sweet Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Sweet Potato Pancakes

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