These healthy Paleo Sweet Potato Pancakes are fluffy, thick and so delicious. You won’t believe it is gluten-free, refined sugar-free and so easy to make. It is my favorite pancake recipe that I have every weekend for breakfast.
I have tested this recipe so many times. By saying that, I mean it, literally every single weekend.
I have tried all different kinds of gluten free flour, add-ins, and ratios of them all.
Sometimes they may come out too dense, too gritty, too dry or too floppy. But, I finally reached the perfect consistency.
Because the best paleo pancake recipe needs lots of tweaking.
Why am I obsessed with this Sweet Potato Recipe?
If you have been around my blog and my Instagram story for a while, it is no surprise that I love adding sweet potato to almost everything. This paleo sweet potato pancake recipe is no exception.
To begin with, I want to talk about sweet potato quickly. I sometimes get asked “Shuang, how do you stay so thin the amount of sweet potatoes you eat?” Or “Doesn’t sweet potato have a lot of carbs?” I want to debut the myth of too much carbs is unhealthy or it will make you fat.
Sweet potatoes are one of the best complex carbs you can have, unlike the “carb-y” pizza, white bread, or sugar packed cookies.
The difference between simple and complex carbohydrate?
Complex carbs like sweet potatoes take longer to digest which could make you stay full longer. Therefore, they combat your sugar cravings. Simple carbs may give you a short burst of fullness or energy from raising your blood sugar. But they are digested much more quickly.
I won’t bore you with much more details here. You can read more about some health myth including “carbs make you fat” in this article.
How to make Sweet Potato Pancakes Paleo and Grain Free
Instead of regular flour, I used almond flour which is made with blanched almonds. It is naturally gluten free, paleo compliant and also contains healthy fats and protein.
To replace the starch, guar gum or any type of additives you see in store bought pancake mix, I chose tapioca flour. It is made from cassava which is a type of root vegetablesIt acts as a thickener which prevents the pancakes from being gritty and falling apart.
Additionally, I added softly baked sweet potato to boost that complex carb and nice texture. It not only result in a thick texture but also keeps you full longer.
Toppings for Paleo Sweet Potato Pancakes
- Maple syrup, honey
- Fruits (Bananas, blueberries)
- Nut butter
- Crunchies (Granola, nutes, cacao nibs)
Sometimes I refer myself as a little extra. You know, they say “less is more”. But when it comes to pancake toppings, more is MORE.
Can you freeze Sweet Potato Pancakes
Absolutely! I always make batches of pancakes on the weekend then freeze them for the week.
All you need to do is popping them in the toaster. They will be slightly crispy on the outside but still soft and fluffy on the inside.
When you use these sweet potato pancakes as breakfast toasts. They basically become a blank canvas of toppings. Again, the more the merrier.
Tips and Tricks for the most Fluffy Paleo Sweet Potato Pancakes
Let the batter sit for about 10 minutes before cooking.
Make your coffee, feed your dog, cut up some fruits for toppings while waiting?
Adjust the batter consistency
Depending on the brand of flour you use, how cooked your sweet potatoes are, the texture of your pancake batter may vary. The best texture is gooey but not liquidy.
Use a good non-stick pan and grease it
I love using my non-stick crepe pan because it is fat, so my pancakes come out evenly.
Cover the pan if needed
In case you added to much batter for one pancake (which I often do), the bottom may cook more quickly than the middle. Cover the pan to create some steam so the pancakes will be cooked just enough for you to flip them without having the top drip every where.
Finally, scroll down to check out the full recipe for this fluffy healthy sweet potato pancakes. Not only it is paleo, gluten free and refined sugar free, it is also super easy to make and make the most delicious weekend breakfast.
- 2 eggs
- 1/3 cup mashed sweet potatoes
- 2 tbsp coconut oil
- 2 -3 tbsp nut milk*
- 1/3 cup almond flour
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 1 pinch of sea salt
- Steam or bake sweet potato until super soft. In a mixing bowl mash it up.
- In a bowl, whisk or blend all the wet ingredients together. I use this hand mixer.
- Then add all the dry ingredients. Whiskey again until well combined.
- Heat a non-sticking skillet or griddle on medium-high heat and coat with coconut oil.
- Spoon the batter onto the skillet slowly and Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
- Serve immediately with your favorite toppings
- In order to make the same sized pancakes, I used a medium scoop here.
- *Adjust the nut milk amount to reach gooey but not too liquidy consistency
- You can also use this recipe to make Waffles! Enjoy!
Check out more tips and tricks in this post.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Serving Size:1 pancake
Amount Per Serving: Calories: 117Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 119mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 3g
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.
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