These gluten-free paleo sweet potato pancakes are perfect, for Sunday brunch to enjoy with the family or even as a weeknight dinner. They taste so delicious, almost like dessert and you’ll want to eat them every day.
These gluten-free sweet potatoes pancakes are the best and healthy paleo pancakes I’ve made to date. The thing my family love the most about these healthy pancakes is how fluffy and so delicious they are, I'm sure your family and friends will love this
ARE THIS GLUTEN-FREE PALEO SWEET POTATOES PANCAKES RECIPE HEALTHY?
This recipe is 100% healthy; all the ingredients are real ingredients, no weird preservatives or strange additives. If you have any diet restriction, these are paleo, dairy-free, gluten-free, and whole30 compliant.
WHY ARE THESE GLUTEN-FREE PALEO SWEET POTATOES PANCAKES ARE SO GOOD?
The flavors of the spices and the sweet potatoes blend beautifully together, and everything tastes amazingly delicious. If you’re like me and could eat breakfast at any time of the day, it is incredible for a weeknight dinner or weekend brunch.
IS GLUTEN-FREE PALEO PANCAKES RECIPE COMPLICATED?
This healthy sweet potato pancakes paleo recipe isn’t complicated at all, and you only need to steam or boil your sweet potatoes. That could be done the night before if you want to.
FOR HOW LONG SHOULD I COOK THE PANCAKES?
The cooking time depends on how hot the pan was, when you poured the mixture, so heated it before you start. Lower the heat once you have poured the mixture and let it cook on low until the top is almost dry.
IS IT OK TO LEAVE OUT SOME OF THE INGREDIENTS TO MAKE THESE PANCAKES?
If you don’t like some of the ingredients but still want to make the pancakes, definitely you can leave them out, but I can’t ensure the pancakes will still taste as good.
CAN I COOK THE SWEET POTATOES USING DIFFERENT COOKING METHOD?
Of course, you can bake the sweet potatoes or cook it in the microwaves or even use the air fryer if you want to. The only thing that you need to prepare the sweet potato in advance.
COULD THESE PANCAKES BE MADE AHEAD OF TIME?
You can do these pancakes ahead of time and froze them, but they will be flatter than fluffy when you re-heat them. So it is better to make them the same day you are going to eat it.
CAN I USE REGULAR SWEET POTATOES INSTEAD OR JAPANESE SWEET POTATOES?
The flavor of Japanese sweet potatoes is a little different than regular sweet potatoes; also, the texture between them is very different. Keep that in mind if you decide to switch it.
WHAT KIND OF INGREDIENTS DO I NEED TO MAKE THESE SWEET POTATOES PANCAKES?
The ingredients need to make the sweet potatoes pancakes are:
Japanese sweet potatoes steamed and mashed, egg, baking powder, coconut oil melted, almond flour, coconut flour, almond milk, salt, ground cinnamon optional and vanilla extract optional.
THE INSTRUCTIONS YOU NEED TO FOLLOW TO MAKE THESE SWEET POTATOES PANCAKES ARE:
- In a blender add; the mashed Japanese sweet potatoes, egg, baking powder, almond flour, coconut flour, almond milk, salt, cinnamon, and vanilla. Blend until smooth.
- Heat a non-stick pan over medium-high heat (I used this pan)
- Pour 1/4 cup of the mix in the pan; lower the temperature to low and let it cooks until golden brown; around 2 to 3 minutes, flip and cook on the other side for 2 minutes
- Repeat with the rest of the mixture
Others name for Japanese sweet potatoes
I’ve seen them name as:
Oriental sweet potatoes
Japanese sweet potatoes
Murasaki sweet potatoes
You may like these healthy paleo muffins
GLUTEN-FREE PALEO SWEET POTATOES PANCAKES
The flavors of the spices and the sweet potatoes blend beautifully together, everything taste amazingly delicious. It is one of those recipe you want to make every weekend.
- 1/2 cup Japanese sweet potatoes steamed and mashed
- 1 egg
- 1/2 teaspoon baking powder
- 1 teaspoon coconut oil melted
- 1 teaspoon almond flour
- 1 teaspoon coconut flour
- 3 Tablespoon almond milk
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon optional
- 1/4 teaspoon vanilla extract optional
- In a blender add the mashed Japanese sweet potatoes, egg, baking powder, almond flour, coconut flour, almond milk, salt, cinnamon and vanilla. Blend until smooth.
- Heat a non-stick pan over medium high heat
- Pour 1/4 cup of the mixture in the pan, lower the heat to low and let it cooks until golden brown, around 2 to 3 minutes, flip and cook on the other side for 2 minutes
- Repeat with the rest of the mixture
- This recipe was only tested using Japanese sweet potato, regular sweet potato won't work for this recipe.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 93mgSodium: 304mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 5g
Thank you for reading and supporting Enjoy Clean Eating. This post includes affiliate links for products I actually use in my home and personally recommend.
Enjoy Clean Eating will earn a small commission at no extra cost to you. But only, if you make the purchase using one of these links, which helps me continue to bring you great original content. Thank you.