Happy almost-Thanksgiving, friends! Do you have big and exciting Thanksgiving plans? What’s on the menu? We’re over here getting ready by making Creamy Garlic Mashed Red Potatoes, Mini Pumpkin Pies, and the most delicious Vegan Green Bean Casserole. <—- Even if you’re not vegan, that casserole is SO good, y’all!
Along with all of the Thanksgiving prep, many of you, like me, are hosting family members and friends right now! Or maybe you’re getting ready to travel and see family for the holiday.
Either way, these Healthy Sweet Potato Pancakes can be made in advance and frozen until you’re ready to heat them up!
Which happens to be super perfect for busy times like these 😉 I also personally think that these would be fantastic for breakfast or brunch on Thanksgiving day! We’ve always celebrated with Thanksgiving dinner (instead of lunch), so a late brunch featuring these Healthy Sweet Potato Pancakes would be 👌🏻👌🏻👌🏻
POLL: Are you a Thanksgiving lunch or Thanksgiving dinner person? Let me know in the comments below!
Seriously loving these right now, y’all. They’re so easy to make!
As far as the sweet potato goes, I love using this sweet potato puree because it’s the BEST! Time saving, no hassle. So great. However, you can make your own sweet potato puree by microwaving a sweet potato for about 5 minutes (wrapped in a damp paper towel) and then mashing the inside with a fork.
Also…in case you want to take things up a notch…this Emoji Smiley Face Pancake Pan, y’all. Yes, please. Give me all the smiley face Healthy Sweet Potato Pancakes!
Here’s how to make these Healthy Sweet Potato Pancakes:
Healthy Sweet Potato Pancakes
Ingredients
- 3/4 cup sweet potato puree ((1 small sweet potato))
- 2 Eggs
- 1 Tbsp coconut oil
- 1 cup unsweetened almond milk
- 1/4 cup maple syrup
- 2 Tbsp apple cider vinegar
- 2 tsp baking powder
- 2 cups gluten free flour
- 1 Tbsp cinnamon
Instructions
- Mix the sweet potato puree, eggs, coconut oil, almond milk, and maple syrup together.
- Add in the apple cider vinegar and baking powder, then mix.
- Add in the gluten free flour and cinnamon.
- Mix the ingredients together, then pour into an oiled pan.
- Cook over medium-high heat (until the pancake starts to bubble and is solid on one side), then flip.
- Serve and enjoy!
Beth says:
If you’re allergic to coconut what other oil can you use?
K says:
These came out perfectly! I added some salt and vanilla, substituted Earth Balance instead of coconut oil, honey instead of maple syrup, and gingerbread spice rather than cinnamon. Thank you for this delicious recipe!
S. Austin says:
I dont know what I did wrong on this recipe. I followed it exactly bit I used coconut flour for my gluten free flour and it turned out as more of a dough than a batter. I added more almond milk to try to get the batter consistancy and its not going well lol the liquid is actually separating and sitting on top now lol I’m thinking coconut flour may not have been the best choice for this….
Christine McMichael replied:
So sorry to hear that! Coconut flour is very dense and dry, which is most likely why it came out as a dough instead of a batter. I recommend using a gluten free flour blend that has a 1 to 1 ratio with all purpose flour!
Sweet T says:
If I wanted to make them as muffin, would it work? My boys love muffins and this sounds so yummy…Maybe I can make pancakes and muffins?!? Thanks!
Christine McMichael replied:
I haven’t tried this recipe as a muffin, but I think it would definitely need to be modified for it to work as a muffin instead of a pancake. I’d love to play around with it and make a Healthy Sweet Potato Muffins recipe soon! Be on the lookout! 🙂
Jennifer says:
If you make ahead and freeze, how do you recommend reheating? Microwave?? Oven? How long? Temp? These look so yummy!!
Christine McMichael replied:
I would microwave! Place them on top of a napkin and heat for 30 second intervals. I hope you enjoy the recipe! 🙂
Sonya says:
Can I use almond flour for gluten free flour
Christine McMichael replied:
Yes, that should work fine!
Emily says:
Freaking delicious!! I used regular flour only because I didn’t have any other kind. But oh my gosh these were amazing. I topped them with strawberries, pecans and protein granola. Yum yum
Christine McMichael replied:
Thank you, Emily! 🙂 So glad you enjoyed them. Sounds delicious!
AnnaMaria DiLisio says:
can I substitute almond flour for g.f. flour?
Christine McMichael replied:
Hello! Yes, absolutely!
Neta Livne says:
These looks delicious!! Can’t wait to try it at home 🙂
cakespy says:
Healthy never looked so delicious or delightful!!
Natalie says:
YUM! These pancakes look delicious and perfect for breakfast ♥
Jacquiline says:
I made these last night and they were so easy and delicious! My toddlers even approved! Great recipe, thank you!
Christine McMichael replied:
Love it! SO glad you enjoyed the recipe, Jacquiline! 🙂
Amanda Mason says:
I love that these are gluten free! i’ve made pumpkin pancakes but not sweet potato pancakes! Sounds delish!
Christine McMichael replied:
Thanks, Amanda!
elcitraKale says:
the pancake looks fluffy and yummy…perfect for breakfast or brunch..
Christine McMichael replied:
Thank you so much! 🙂
Amanda says:
Really lovely photos! I love cooking with sweet potatoes and these pancakes sound like the perfect seasonal breakfast.
Christine McMichael replied:
Thanks so much, Amanda!