Description
A healthy and delicious recipe for gluten-free sweet potato pancakes that are perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1/2 cup gluten-free flour
- 1/4 cup almond milk
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp maple syrup (optional)
Instructions
- In a bowl, combine the mashed sweet potatoes, gluten-free flour, almond milk, eggs, baking powder, cinnamon, salt, and maple syrup.
- Mix until well combined and the batter is smooth.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for 3-4 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings.
Notes
- Make sure to use certified gluten-free flour to ensure the pancakes are gluten-free.
- These pancakes can be stored in the refrigerator for up to 3 days.
- They can also be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Sweet Potato Pancakes, Gluten-Free Pancakes, Healthy Breakfast