Helping Kids and Families Cook & Eat Healthier.

Sweet Potato Pancakes (you’ll be surprised they’re Gluten Free)


December 9, 2014

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Before switching over to eating all things gluten-free, sweet potato pancakes were one of my kids favorites. After a few sad attempts at duplicating their favorite recipe, my biggest failure crumbling like quicksand, these turned out beautifully! They’re moist, fluffy and have delicious chunks of sweet potato. Even my picky son who protests our new gluten free diet asked for seconds.

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins


½ cup buckwheat flour

½ cup brown rice flour

½ cup potato starch

½ tbsp baking powder

½ tbsp baking soda

½ tsp salt

1 ½ tsp cinnamon

1 tsp nutmeg

3 eggs

cup date sugar (can substitute brown sugar)

¼ cup honey (add more for sweeter pancakes)

1 ½ cups rice milk (or non-dairy milk of your choice)

2 tbsp coconut oil

1 cup cooked sweet potato, mashed

½ cup cooked sweet potato, thinly diced

Toppings (see below)


Preheat griddle to medium-high.

Add rice milk, cooked mashed sweet potato, eggs, date sugar, honey and oil to a blender. Keep the 1/2 cup of diced sweet potatoes in a small bowl on the side.

Mix the dry ingredients in a large bowl. Add wet ingredients and the remaining cooked diced sweet potatoes in the bowl and mix well.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip over once the batter has set and brown on one side.


Pecans, soy whipped cream, maple syrup or your favorite fruit.


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