These Sweet Potato Pancakes are fluffy, thick and so delicious. You won’t believe it is gluten-free, sweetened mainly by sweet potatoes and so easy to make. It is my favorite pancake recipe that I have almost every weekend for breakfast.

almond flour pancakes topped with blueberry banana, almonds, nut butter and maple syrup. There is a bite with all the layers of pancakes on a fork on the side.

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 gluten free sweet potato pancake recipe needs lots of tweaking.

Why I’m 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 gluten free sweet potato pancake recipe is no exception.

How To make Sweet Potato Pancakes Grain Free

step by step instructions on how to make sweet potato pancakes

Instead of regular flour, I used almond flour which is made with blanched almonds. It is naturally gluten free.

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 add a nice texture. It not only result in a thick texture but also keeps you full longer.

Toppings for Sweet Potato Pancakes

Straight down shot from above the pancake stack. The toppings are banana, almonds, almond butter, blueberry, maple syrup and hemp seeds.
  • 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 pop 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 Sweet Potato Pancakes

almond flour pancakes topped with blueberry banana, almonds, nut butter and maple syrup. There is a bite with all the layers of pancakes on a fork on the side.
  1. Let the batter sit for about 10 minutes before cooking.

    Make your coffee, feed your dog, cut up some fruits for toppings while waiting?

  2. 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.

  3. 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.

  4. 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 everywhere

    .

Finally, scroll down to check out the full recipe for this fluffy sweet potato pancakes. They are super easy to make and make the most delicious gluten free weekend breakfast!

OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

paleo sweet potato pancakes pinterest image
A loaded pancake stack with a cute into it and a fork to grab this thick and fluffy bite.

Get the recipe:Fluffy Sweet Potato Pancakes (with Almond Flour)

These Sweet Potato Pancakes are fluffy, thick and so delicious. You won’t believe it is gluten-free, sweetened mainly by sweet potatoes and so easy to make
4.62 stars (13 reviews)

Ingredients

Wet Ingredients

  • 2 eggs
  • 1/3 cup mashed sweet potatoes
  • 2 tbsp coconut oil
  • 2 -3 tbsp nut milk*

Dry Ingredients

  • 1/3 cup almond flour
  • 1/3 cup tapioca flour
  • 1 tsp baking soda
  • 1 pinch of sea salt

Instructions 

  • 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

Notes

  1. In order to make the same sized pancakes, I used a medium scoop here.
  2. *Adjust the nut milk amount to reach gooey but not too liquidy consistency
  3. You can also use this recipe to make Waffles! Enjoy!
  4. Check out more tips and tricks in this post.
Serving: 1pancake, Calories: 117kcal, Carbohydrates: 7g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Cholesterol: 48mg, Sodium: 119mg, Fiber: 1g, Sugar: 2g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.