Is there anything better than a fall weekend morning with a cozy family breakfast?! If you love that too, you’re going to want to try these gluten-free dairy-free sweet potato pancakes. They’re fluffy and lightly sweet and sure to be loved by kids and adults alike. Plus, it’s a great way to use up leftover mashed sweet potatoes from another meal.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes (note some links are Amazon affiliate links; I earn a commission):
- Gluten-free flour: You’ll want to choose a gluten-free blend that’s designed to be used as a measure-for-measure substitute for all-purpose flour. This should contain xantham gum (or another binding agent) in the flour. Xantham gum helps prevent the baked goods from becoming crumbly, and also helps lock in moisture. My favorite option is King Arthur’s Gluten Free Measure-for-Measure Flour. Another option is Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
- Almond milk: I use this because it’s what we always have on hand, but you can also use any dairy-free milk alternative that you prefer (like soy milk, gluten-free oat milk, etc). The only one I do not recommend is coconut milk as it will impart a coconut flavor into these pancakes.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is very easy to make!
Start by adding the mashed sweet potato to a bowl. If you don’t have leftover mashed sweet potato on hand, it’s easy to make some quickly. Just poke a large sweet potato with a fork a few times and put it on a microwave safe plate covered with a damp paper towel. Microwave for about 6-7 minutes until very tender. When it’s cool enough to handle, mash it in a bowl and measure out the ¾ cup for this recipe.
Mix the sweet potato with the brown sugar, eggs, and oil.
Add the gluten-free flour, cinnamon, baking powder, and salt to the bowl. Use a spoon to lightly stir together the dry ingredients a few times on top of the wet ingredients, then continue stirring everything together as you pour the almond milk in. The batter will be fairly thick; that is normal for this recipe. It makes the fluffiest pancakes!! However, if it seems too thick (which can sometimes happen if you pack the flour into the measuring cup), then you can add a little extra almond milk to thin it out.
Grease a skillet with oil (or use a nonstick griddle) over medium-low heat. When hot, pour in the pancake batter and cook for about 2-3 minutes per side, until the pancakes are cooked through. Enjoy!
Recipe Tips
Toppings: These are delicious topped with dairy-free butter, maple syrup, peanut butter, fresh berries, or honey.
Storage: Leftover sweet potato pancakes can be stored in the fridge for up to 4 days, or frozen for up to 3 months. Reheat in the microwave.
Using Canned Sweet Potato: You can use plain canned sweet potato puree if that’s what you have on hand. Just note that the moisture content may be slightly different which can lead to a slightly different texture in the pancakes.
Troubleshooting: The most common issue you might run into is the pancakes cooking too quickly on the outside before they are cooked through on the inside. If this happens, the pan is too hot and you should turn the heat down.
Silver Dollar Option: These are fun to make as silver dollar pancakes for the little ones. Just keep an eye on them as they may cook more quickly in a smaller size.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, wheat/gluten free, and soy free.
This recipe does contain eggs (in the eggs) and tree nuts (in the almond milk). While I haven’t tested a substitute for the eggs, this recipe can easily be made nut-free by using a different dairy-free milk alternative.
More Fall Breakfast Recipes
If you’re looking for more fall breakfast ideas that are both gluten free and dairy free, be sure to give one of these a try:
- Maple pumpkin baked oatmeal
- Banana protein muffins
- Dairy free sweet potato granola
- Pumpkin buckwheat muffins
I hope you enjoy these gluten free sweet potato pancakes! If you get a chance to try it, please leave a recipe rating or comment below.
Gluten Free Sweet Potato Pancakes (Dairy Free)
Ingredients
- ¾ cup mashed sweet potato
- ¼ cup brown sugar
- 2 large eggs
- 2 tablespoons olive oil (or another oil)
- 1 ¼ cups gluten-free all-purpose flour blend (spooned and leveled; recommend King Arthur Measure for Measure)
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup plain almond milk (or any dairy-free milk)
Instructions
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In a large bowl, whisk together the mashed sweet potato, brown sugar, eggs, and oil until well combined.
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Add the gluten-free flour, cinnamon, baking powder, and salt. Stir a few times, then pour in the almond milk and continue stirring until combined.
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Heat a griddle (or a large nonstick skillet) over medium-low heat. (If using a skillet, grease with a little oil. If using a nonstick griddle, you shouldn't need to grease it.)
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Portion the batter onto the griddle, spreading the batter out slightly using the back of a spoon. Cook the pancakes for 2-3 minutes, then flip and cook another 2-3 minutes on the other side, until they are cooked through.
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Enjoy topped with any of your favorite additions, like maple syrup, fresh fruit, nut butter, or honey.
Recipe Notes
- This pancake batter will be thicker than standard pancake batter due to the addition of the sweet potatoes; this is normal. It makes thick and fluffy pancakes.
- It can be good to do a single test pancake when you start the cooking process if you’re unfamiliar with the griddle or skillet you’re using. If the pancakes are cooking too much on the outside before the interior is cooked through, your heat is too high. Turn it down slightly.
Nutrition analysis (approximate per pancake): 166 calories, 5 g fat, 1 g saturated fat, 215 mg sodium, 28 g carbohydrate, 2 g fiber, 8.5 g sugar, 7 g added sugar, 3.5 g protein, Vitamin D: 2%, Calcium: 12%, Iron: 11%, Potassium: 3%
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