I think one thing we can all agree on is pancakes. Who doesn’t love a big ‘ole stack of pancakes?!
I’ve come up with a few different gluten-free pancake recipes over the years, but this one might be my favorite.
Why, you ask? Well, it’s made with sweet potatoes, which give these pancakes a hearty, yet fluffy and just-the-right-amount of natural sweetness.
I love sweet potatoes because they are a great source of pre-biotic fiber, which is what the good bacteria in your gut feed on in order to flourish. Plus, they’re oh-so tasty. For some reason I’m partial to Japanese sweet potatoes, but you can use any sweet potato that you prefer.
To cook them ahead of time, you can steam them or roast them. It doesn’t matter the method you use, just be sure that they are soft and sweet all the way through. And be sure to cool them completely before you put them into the stand mixer with the other ingredients.
Remember that song, Banana Pancakes by Jack Johnson? Well I was humming this to myself as I was making these because I added Purely Elizabeth’s Grain Free Banana Nut Butter Granola to them as I was cooking them! This added such a nice crunch and banana flavor; you’ll be singing the song too… just you wait.
These Sweet Potato pancakes are grain free, gluten free (of course), and dairy free, and chock-full of good healthy fats, protein and fiber.
These flapjacks are so versatile, you could add in any of your favorite pancake toppings (think: chocolate chips, blue berries, sliced bananas, cacao nibs, etc.). The pancake is your oyster (not literally, because that would not be the most tasty pancake). Be creative and make them your own!
- 2 cups Japanese sweet potatoes (cooked and cooled, with the skin removed)
- ¼ cup almond butter
- 2 eggs (pasture-raised)
- ¾ tsp baking soda
- ½ tsp vanila extract
- 1 tsp ground cinnamon
- 1 TBSP coconut sugar, maple syrup or honey
- 1 TBSP coconut oil melted and cooled
- ¼ cup unsweetened almond milk
- Optional: 2-3 TBSP Grain Free Banana Nut Butter Granola (I used Purely Elizabeth)
- In the bowl of a stand mixer, all of the ingredients (except granola if using), and mix on medium speed until well-combined (about 1-2 minutes).
- Meanwhile, in a pan over medium-high heat, heat about 2 teaspoons of ghee or avocado oil until hot.
- Spoon pancake batter into pan (about ¼ cup at a time) into pan, and cook on first side for about 2 minutes before flipping, and cooking on the other side for about 1-2 minutes.* If adding granola, top the batter top of each pancake with the granola as desired before flipping the first time.
- Remove from pan, and continue cooking the pancakes until the batter is used up.
- *Cooking times will vary depending on size of pancakes, the type of pan you're using, and how hot the pan is at any given time in the process. Adjust cooking times accordingly! Always use a test pancake in the beginning!
Thanks to Purely Elizabeth for generously providing the granola used in this recipe, and thanks to you for reading!