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Sweet Potato Pancakes

Delightful, fluffy pancakes featuring sweet potatoes and warm spices, perfect for a gluten-free breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Gluten-free
Calories: 180
Ingredients Method Notes

Ingredients
  

Pancake Base
  • 1 cup mashed sweet potatoes Creamy, vibrant, and slightly sweet.
  • 1 cup gluten-free flour Light and airy for rising.
  • 1 tablespoon baking powder Ensures fluffy pancakes.
  • 1 teaspoon cinnamon Adds a warm dash of spice.
  • 1/4 teaspoon salt Enhances the sweetness.
  • 1 cup milk (or non-dairy substitute) Brings the mixture together.
  • 2 eggs eggs Provides structure and moisture.
  • 1 tablespoon vanilla extract Complementary to sweet potatoes.
  • as needed Butter or oil for cooking Adds richness.

Method
 

Preparation
  1. In a mixing bowl, combine the mashed sweet potatoes, gluten-free flour, baking powder, cinnamon, and salt.
  2. In another bowl, whisk together the milk, eggs, and vanilla extract.
  3. Pour the wet ingredients into the dry ones and stir until just combined.
Cooking
  1. Heat a skillet over medium heat and add a small amount of butter or oil.
  2. Pour 1/4 cup of batter for each pancake onto the skillet.
  3. Cook until bubbles form on the surface, then flip them over and cook until golden brown.
Serving
  1. Serve warm with your favorite toppings like maple syrup, fresh fruit, or yogurt.

Notes

Avoid overmixing the batter and ensure you preheat your skillet to achieve the desired golden-brown color.