These paleo sweet potato pancakes are light and fluffy with the flavors of sweet potato and cinnamon. These healthy pancakes are easy to whip up and even easier to eat.
Paleo pancakes are dairy-free, grain-free, and gluten-free! If you aren't strictly paleo check out these buttermilk pancakes (gluten-free option) or gluten free pumpkin pancakes. They're also delicious!
Healthy Sweet Potato Pancakes
I'm a huge fan of pancakes. I eat them every morning for breakfast and so I like to make them healthy too. These hearty grain-free pancakes are made with almond and cassava flour in place of regular flour.
They also have mashed sweet potato, cinnamon, and coconut sugar for the perfect amount of sweetness. The cinnamon is optional but besides it's amazing warmth it also has a slew of impressive health benefits which makes me love it even more.
Ingredients
Here's what you need for gluten-free sweet potato pancakes:
- Cassava flour - I really love cassava flour. Even though it absorbs liquids more readily than regular flour it has a really mild flavor and great texture.
- Almond flour - Be sure to use almond flour here and not almond meal. Almond meal is usually coarser and I find it isn't a 1:1 substitute with finely-sifted almond flour.
- Baking powder - This will help the pancakes rise.
- Kosher salt - Just a pinch is great
- Coconut sugar - I love the flavor and sweetness of coconut sugar. It has a caramel-like flavor similar to that of brown sugar but it's less sweet than regular sugar.
- Mashed sweet potato - Use leftover baked sweet potatoes or bake a sweet potato in the oven until it's fork tender. Use a fork and mash the orange flesh until it's similar to the texture of canned pumpkin but not quite as smooth.
- Unsweetened almond milk - I always have this on hand and love it's mild flavor but you could also use soy milk or cashew milk.
- Eggs
- Coconut oil - Coconut oil keeps the pancakes moist.
- Cinnamon - For added warmth and the taste of fall
How to Make Them
Sweet potato paleo pancakes are easy to make! Here's how:
Preheat the Pan
Preheat a 12-inch nonstick skillet on medium heat. Add a small amount of coconut oil to the pan.
Combine the Dry Ingredients
While the pan comes to temperature combine all the dry ingredients in a large or medium mixing bowl and stir together.
Combine Wet Ingredients
In a liquid measuring up or medium bowl combine the almond milk, sweet potato, and eggs. Whisk together.
Combine Wet & Dry Ingredients Together
Add the milk mixture and the coconut oil to the dry ingredients and stir until a batter forms.
Cook the Pancakes
Drop three scoops of batter into the pan using the scoop to spread them about ½ inch thick. Let the pancakes cook for 4 to 6 minutes and then flip and cook for 4 to 6 minutes more. Enjoy!
Tips & Substitutions
- If the bottoms are browning too quickly then turn down the heat to medium low.
- The batter will be rather thick. I tweaked this recipe six times and I found the thinner my batter the denser my pancakes. Just use your scoop to spread the batter around into ½ inch thick pancakes. The results will be delicious!
- Since the batter has mashed sweet potato in it it will be rather moist. The pancakes take a bit longer to cook through. I found it took each side around 4 to 6 minutes to cook which honestly feels like forever.
- If you want to add paleo chocolate chips go for it! Simply place them onto the pancake right after you scoop the batter into the pan and use your fingers to gently press them into the batter. This way the chocolate won't burn when you flip the pancakes.
Can I Freeze Them?
Yes! I like to freeze all the pancakes I make. I rarely go through a whole batch since I'm the pancake lover in my family. I prefer to freeze them instead of refrigerate them so they don't dry out or go bad.
Once the pancakes are cool carefully place them into a freezer ziptop bag. To reheat place one of the pancakes in the microwave and heat until warmed through. This usually takes me less than 30 seconds but it will depend on your microwave settings.
Start with 30 seconds and then add an extra 15 seconds at a time until warmed through.
Other Paleo Recipes You Might Love
- Paleo Pumpkin Muffins
- Cassava Flour Pancakes [Paleo & Gluten Free]
- Whole30 Roasted Sweet Potatoes
- Almond Flour Pancakes [The Best]
Paleo Sweet Potato Pancakes
Equipment
- 12 inch Nonstick skillet
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
- ½ cup cassava flour
- ½ cup almond flour, finely sifted
- 1 ½ teaspoon baking powder
- pinch kosher salt
- 3 tbsp brown coconut sugar
- ¼ cup coconut oil, melted
- 2 eggs
- ⅓ cup mashed sweet potato
- ½ cup unsweetened almond milk
- ½ teaspoon cinnamon
Instructions
- Heat a 12-inch nonstick skillet on medium heat.
- In a large mixing bowl combine the cassava flour, almond flour, baking powder, kosher salt, cinnamon, and coconut sugar. Stir together and set aside.
- Measure the almond milk, sweet potato, and eggs together. Whisk until well combined.
- Add the milk mixture and the coconut oil to the dry ingredients. Stir until a batter forms.
- Once the pan is up to temperature add a teaspoon or two of coconut oil to the pan. Scoop the batter into the skillet to make three pancakes. Use the scoop to spread the pancakes into ½ inch thick pancakes.
- Cook the pancakes for 4 to 6 minutes until the bottoms are golden brown and the bubbles start to poke through the top.
- Flip the pancakes over and cook for 4 to 6 minutes. If the bottoms are getting too brown turn down the heat to medium low.
- Repeat until all the batter is gone. Enjoy immediately with maple syrup!
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