Description
Delicious gluten-free sweet potato pancakes that are soft, fluffy, and perfect for brunch.
Ingredients
Scale
- 1 cup sweet potatoes, cooked and mashed
- 1 cup gluten-free flour
- 2 large eggs
- 1 cup milk (any type)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
- Prepare the Sweet Potatoes: Bake or steam the sweet potatoes until tender, then mash.
- Mix Dry Ingredients: In another bowl, combine gluten-free flour, baking powder, cinnamon, and salt.
- Whisk the Wet Ingredients: In a separate bowl, whisk together eggs and milk until combined.
- Combine Everything: Add mashed sweet potatoes to wet ingredients, followed by dry ingredients. Mix until just combined.
- Preheat Your Pan: Heat a non-stick skillet over medium heat and lightly grease it.
- Cook the Pancakes: Pour 1/4 cup batter onto the skillet. Cook until bubbles form, then flip and cook until golden brown.
Notes
Serve with maple syrup, fresh berries, or yogurt for a delightful brunch experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg