Healthy Sweet Potato Pancakes

Sweet Potato Pancakes that are healthy, delicious, and easy to make! These gluten-free and dairy-free pancakes are perfect for a delicious fall breakfast or brunch recipe. Make this recipe in 20 minutes or less and enjoy fresh or freeze for later!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings Pancakes

Calories 123kcal

Author Christine McMichael

Ingredients

3/4 cup sweet potato puree
2 large eggs
1 Tbsp coconut oil
3/4 cup almond milk
1 Tbsp apple cider vinegar
1 tsp baking powder
1 1/2 cups oat flour or gluten-free flour
1 Tbsp cinnamon

Instructions

Mix the sweet potato puree, eggs, coconut oil, almond milk, and apple cider vinegar together.
In a separate bowl, mix the baking powder, flour, and cinnamon together.
Combine the ingredients and mix.
Pour about 1/4 cup of batter into an oiled pan of medium-high heat.
Cook the pancakes for about 2-3 minutes (or until the pancake starts to bubble and is solid on one side), then flip.
Serve and enjoy!

Notes

Substitutions:

Use almond milk or your milk of choice.
Make this recipe vegan by replacing the eggs with Flax Eggs!
Feel free to use whole wheat or all-purpose flour, instead.

TIP: Cook the pancakes for the right amount by making sure that they start to bubble before flipping over!

Nutrition