[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]
Sweet, fluffy and healthy sweet potato pancakes are just the perfect weekend brunch! The best part? This delicious pancake recipe is paleo, gluten free, sugar free and so easy to make.
Sweet potato pancakes have been calling my name and I just couldn’t resist. If you follow me on Instagram, you may already know my obsession with sweet potatoes. I eat sweet potatoes almost everyday.
In any form, honestly. I’m not picky when it comes to sweet potatoes.
Mini Sweet Potato Toasts
I love making sweet potato toasts topped with almond butter, cinnamon, bananas. So I thought, what could be better than combining all of these irresistible flavor it to a stack of pancakes or waffles?
Healthy Ingredients for this Paleo Pancake Recipe
I used to be obsessed with iHOP buttermilk pancakes, sweet, chewy, and so fluffy.
If you share the same guilty pleasure, you are going to love this healthy version of those dreamy pancakes! With a few ingredient substitutions, this pancake recipe is paleo, gluten free, sugar free and even more fluffy.
In order to recreate a healthy version of that fluffy and sweet iHOP level pancakes, I found the perfect substitutions of ingredients through a few trials of errors.
1. Sweet Potato – Refined Sugar Free
Eating healthy doesn’t have to be expensive or complicated. It also doesn’t have to be restrictive. I am never frugal when it comes to sweetening recipes with whole foods.
Sweet Potato and banana are Two of my favorite ways to use as sweeteners for my breakfast or dessert recipes.
2. Cassava Flour – Paleo and Gluten Free
Instead of all purpose flour used in traditional pancake recipes, I substituted it with paleo friendly cassava flour.
Cassava flour is made of grounded cassava, which is a type of root vegetables. This is one of my favorite paleo flours to use in pancakes, waffles, and baked goods.
3. Coconut Oil – Dairy Free
To make these pancakes dairy free, I used coconut oil as an alternative to butter.
Don’t get me wrong, I love butter. But I love coconut oil even more. It is such a versatile ingredient to use. It also adds a rich coconutty and sweetness to the pancakes.
How to make Perfect Gluten Free Pancakes
To be honest, I didn’t really start getting my hands dirty in the kitchen until I graduated from college a few years ago. So that’s why I am all about easy and simple recipes that doesn’t require a lot of ingredients or cleaning.
So here are a few easy steps to make this fluffy sweet potato pancakes :
1. Cook the Sweet Potatoes
Again, my sweet potato obsession is real. I always have cooked sweet potatoes handy. I use them for dessert like this sweet potato brownie (OMG), I add them to smoothies, and I have them ready before the weekend comes so I can whip up these sweet potato pancakes.
A couple easy ways to prepare sweet potatoes:
- Poke a few holes on the sweet potatoes
- Stick them in the oven and bake at 375 F for an hour or until soft
(I usually make them at night when I’m watching TV. One stone two birds, amirite?)
- Put the sweet potatoes and a little bit water in a big pot
- Bring the water to boil
- Turn the heat to simmer
- Cover and steam for half an hour or until soft
2. Mash Everything Together
Mash the sweet potatoes and bananas. Mix all the ingredients together.
3. Cook it up
- Spray the pan down with some coconut oil
- Pour the pancake batter into rings
Tip: Honestly, I rarely make the perfectly round pancakes. So here is my trick – I got some silicone pancake rings. Voila! Now we have perfectly shaped pancakes!
Or if you have a waffle maker, you can just pour it in there. This pancake recipe will have waffles turn out so crispy!
4. Add Toppings
Last but not least, add toppings to your pancakes or waffles.
My favorites are almond butter, berries and granola!
Now scroll down to check out the full recipe for these paleo sweet potato pancakes. It is not only so delicious, easy to make, but also filled with health benefits. I am sure this will become your weekend breakfast staple!
Want to remember this Pancake Recipe? Don’t forget to save it on your favorite Pinterest Board and share with your family and friends!
- 1/2 cup cooked sweet potato
- 1/2 cup ripe banana
- 2 eggs
- 2 tbsp melted coconut oil
- 1/4 cup nut milk (add more if the batter is too thick)
- 1/2 cup cassava flour
- 1 tsp baking soda
- dashes cinnamon
- 1 tbsp almond flour, optional (see tips below)
- Mash up the sweet potatoes and bananas and add in the rest of wet ingredients, egg, coconut oil, nut milk
- Once the wet ingredients are mixed well, add dry ingredients - cassava flour, cinnamon and baking soda
- Heat up a pan with some coconut oil (I usually use the spray)
- Turn the heat to medium then pour pancake batter onto the pan in ring shaped
- Cook each side for about 3-4 minutes
- Add your favorite toppings and maple syrup. Enjoy!
- For instructions of cooking sweet potatoes, see my tips in the post above
- If the batter appears to be too thick, you could add a couple tbsp more nut milk. I use my homemade version.
- Adding up to 1 tbsp of almond flour will make it more on the softer side. So if you prefer your pancakes or waffles not as firm, you could add a little almond flour.
Serving Size:1 pancake
Amount Per Serving: Calories: 174Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 222mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 5g
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.