Gluten Free Sweet Potato Pancakes (Printable Version)
Fluffy gluten free pancakes blending sweet potato and cinnamon for a warm, nourishing start.
# What You'll Need:
→ Wet Ingredients
01 -
1 1/2 cups unsweetened dairy-free milk
02 -
1/2 cup pureed sweet potato
03 -
3 tablespoons coconut oil
04 -
1 teaspoon pure vanilla extract
05 -
2 tablespoons pure maple syrup
→ Dry Ingredients
06 -
2 tablespoons ground flax seeds
07 -
2 cups gluten-free flour blend
08 -
1 tablespoon baking powder
09 -
1/2 teaspoon baking soda
10 -
1 1/4 teaspoons ground cinnamon
11 -
3/4 teaspoon ground nutmeg
12 -
1/4 teaspoon salt
# Step-by-Step Guide:
01 -
In a medium bowl, whisk together milk, sweet potato puree, coconut oil, vanilla extract, ground flax seeds, and maple syrup until flax seeds are fully incorporated. Let the mixture rest for 5 minutes to thicken.
02 -
Preheat a skillet over medium-high heat for at least 2 minutes to ensure even cooking.
03 -
In a large bowl, whisk together gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly mixed.
04 -
Gradually add the wet mixture into the dry ingredients, mixing thoroughly until no dry pockets remain but avoiding overmixing.
05 -
Lightly oil the preheated pan. Pour approximately 1/3 cup of batter per pancake into the center of the pan, cooking one at a time. Flip pancakes when bubbles appear on the surface and edges look set.
06 -
Continue cooking remaining pancakes. Place finished pancakes on a covered oven-safe plate in a warm oven to keep hot until serving.
# Additional Notes:
01 -
Allowing the batter to rest enables the flax seeds to gelatinize, resulting in a better pancake texture.