Gluten Free Sweet Potato Pancakes

Breakfast can’t get any better if it includes these fluffy, delicious gluten free sweet potato pancakes that also happen to be vegan! These easy-to-make pancakes are spiced perfectly and will fit right in on your brunch or breakfast table.

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So….that picture above…

Doesn’t it make you want to get up and make these easy vegan sweet potato pancakes RIGHT NOW? That’s how I feel when I look at it.

I love pancakes, and so does my family, so I’m always coming up with new variations of my easy vegan gluten free pancakes. Like that recipe, these gluten free sweet potato pancakes are quick to make and just so, SO good. Plus, they’re very easy to make, as you’ll see below.

How Do I Make Vegan Sweet Potato Pancakes?

(Note: I’ve outlined the step-by-step here, but find the full recipe, ingredients, and directions at the end of this post.)

First, you’ll whisk together all the dry ingredients, then whisk all the wet ingredients together. Next, pour the wet ingredients into the dry ingredients and mix. After those simple steps, you’ll have your batter all ready to go.

I like to use a ladle to add the batter to the pan. I still use a cast iron pan for pancake making (yes, I’m making them one by one!), but use a griddle if you have one. I really need to get one of those to make my pancake cooking process quicker! (I’m eyeing this one!)

Let each pancake cook for a few minutes on each side and when done, you’ll have a batch of golden, vegan gluten free sweet potato pancakes ready to be served.

Sweet Potato Pancake Toppings

You can top them with whatever you like, but my favourite way is with fresh blueberries and sometimes, if I have them, toasted pecans, like in the pictures. And of course, maple syrup…because what are pancakes without maple syrup?!

Here are some other topping ideas, try all of them to see which one you like best!

• vanilla bean coconut whipped cream
• maple caramel sauce
• fresh fruit and/or berries
• toasted nuts
• baked cinnamon apple slices

Preparing the Sweet Potato

If you aren’t starting out with sweet potatoes that are already cooked, you can make Instant Pot sweet potatoes, or you can roast a few in the oven the day before, cool them off, and refrigerate.

Before adding them to your wet ingredient mixture, you’ll need to puree them since sweet potatoes tend to be stringy. You don’t want any strings in your pancakes!

You can also use leftover sweet potatoes for this recipe.

Leftover baked sweet potatoes can be used in many ways (like in my vegan sweet potato muffins or gluten free sweet potato loaf!), so if you have some, make a batch of leftover sweet potato pancakes…your family will thank you and you’ll clear up some space in the fridge 🙂

Can Pumpkin or Squash be Used Instead of Sweet Potato?

I get this question often about my vegan sweet potato muffins, so I thought I’d answer this here in case you don’t have sweet potato on hand but you need to fix a pancake craving right away 🙂

I have a recipe for vegan gluten free pumpkin pancakes, so if you prefer to use squash, you may want to try that recipe instead of this one.

If you still want to stick with this particular gluten free sweet potato pancake recipe, you can use squash, just be sure that it’s roasted and pureed well.

These pancakes are not overly sweet on their own, so if you prefer sweeter pancakes, you may want to add an extra tablespoon of maple syrup to the batter (in addition to the two already called for). The sweet potatoes are naturally sweet and add a bit of sweetness, but with squash you won’t get that.

Are These Vegan Gluten Free Pancakes Fluffy On the Inside?

You may think that because they’re vegan AND gluten free that it’s impossible for them to be fluffy. But, as you can see from the picture above, that’s not the case.

Despite being egg free, dairy free, and gluten free, they’re indeed, very fluffy. Just like pancakes should be.

If you make them, let me know in the comments below or post a pic to Instagram and tag me!

If you like this recipe for simple vegan sweet potato pancakes, you may also like these other pancakes:

• Vegan Banana Pancakes
• Banana Oat Pancakes
• Vegan Eggnog Pancakes
• Vegan Gingerbread Pancakes
• Easy Vegan Gluten Free Pancakes
• Vegan Blueberry Pancakes

And if you like vegan gluten free waffles for breakfast, I have recipes for those, too!

How to Make Gluten Free Sweet Potato Pancakes

Print Recipe

Gluten Free Sweet Potato Pancakes

Fluffy, delicious gluten free sweet potato pancakes that also happen to be vegan! These easy pancakes are the perfect addition for your breakfast or brunch table.

Prep Time:10 minutes

Cook Time:15 minutes

Total Time:25 minutes

Author: Gwen Leron

Course: Breakfast, Brunch

Cuisine: Gluten-Free, Vegan

Keyword: fluffy gluten free pancakes, vegan gluten free sweet potato pancakes, vegan sweet potato pancakes

Calories: 186

Servings: 8

Ingredients:

• 1 1/2 cup unsweetened non-dairy milk
• 1/2 cup pureed sweet potato
• 3 tablespoons coconut oil (any neutral flavoured oil will work)
• 1 teaspoon pure vanilla extract
• 2 tablespoons ground flax seeds
• 2 tablespoons pure maple syrup
• 2 cups gluten-free flour blend (I use Bob's Red Mill, see note below)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

• Whisk milk, sweet potato puree, oil, vanilla, ground flax seeds, and maple syrup together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5 minutes.
• Heat pan over medium-high heat for at least 2 minutes.
• Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
• Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
• Lightly coat surface of pan with a very small amount of oil. Ladle about 1/3 cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time.
• Turn when ready.
• Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.

Recipe Notes:

• Please read all of the helpful tips and info above before making this recipe.
• It's important to know that all gluten-free flour blends use different ingredients and ratios, so results will always vary when you use different blends. I have never used any other brand of flour to make these pancakes (other than Bob's Red Mill (the one with the red label, not the blue), so please know that your batter may be runny or very thick and your results may not be the same as mine if you substitute with a different flour.
• Be sure to puree your sweet potatoes in a food processor or with a stick blender so there is no stringiness and the sweet potato is perfectly smooth.
• This recipe will NOT work with coconut flour.
• This recipe makes 8-10 pancakes, depending on how large or small you make them.
• When I make my pancakes, I use a thick, cast-iron pan. I usually turn mine after about a minute and a half, when the edges start to look dry. Some experimentation may be necessary until you get a feel for it. Everyone's griddle/pan will cook differently. See images above.
• Nutrition info is based on 1 of 8 pancakes without syrup and toppings. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition Info:

Serving: 1pancake | Calories: 186kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Sodium: 189mg | Potassium: 84mg | Fiber: 4g | Sugar: 5g | Vitamin A: 31% | Vitamin C: 3% | Calcium: 12% | Iron: 8%

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