Light, tender, and irresistibly satisfying, these Healthy Gluten-Free Paleo Sweet Potato Pancakes bring a touch of comfort to any breakfast table. Perfect for a cozy morning or a leisurely weekend brunch.
There’s something magical about pancakes. Growing up, they were often the centerpiece of slow Sunday mornings—my family’s unofficial ritual to signal the start of a relaxed day. But sweet potato pancakes take this tradition to the next level. Legend has it that potatoes first found their way into pancake batter as a creative twist on Depression-era cooking, when families relied on what they had on hand to stretch ingredients. The naturally sweet and creamy potatoes added flavor, texture, and substance to the humble breakfast staple.
Fast-forward to today, and sweet potato pancakes have evolved into a beloved modern classic, celebrated not just for their taste, but also for their wholesome appeal. Whether you’re making them for a nostalgic breakfast or trying them for the first time, these pancakes are guaranteed to bring a little warmth to your plate. You’ll love their delicate crumb, subtle sweetness, and earthy notes courtesy of a touch of cinnamon.
Are These Gluten-Free Paleo Sweet Potato Pancakes Healthy?
Sweet potatoes are loaded with nutrients like fiber and vitamins, making them a fantastic base for this recipe. Combined with eggs, coconut flour, and almond milk, these pancakes offer a good balance of protein, natural sweetness, and healthy fats. But remember, how healthy these pancakes are also depends on how you top them. It’s one thing to douse them with maple syrup (as delicious as that may be!) and another to serve them with fresh fruit!
Mastering The Perfect Pancake Texture
One of the key ingredients in these healthy gluten-free Paleo sweet potato pancakes is tapioca starch. You might not think much of it at first, but this simple pantry staple is what gives the pancakes their signature fluffiness. Tapioca starch, derived from cassava root, helps lighten the texture of the pancakes, making them airy instead of dense, a common challenge when working with gluten-free recipes.
Pairing tapioca starch with coconut flour creates the perfect balance. Coconut flour soaks up moisture, while tapioca keeps things soft and pillowy. Let the batter stand for five to ten minutes before cooking. This resting time allows the coconut flour to absorb moisture fully and thicken the batter, resulting in a more stable consistency that’s easier to cook. It also gives time for the baking powder to start activating, contributing to the fluffiness of the pancakes.
How Do I Store Leftovers?
Cook the pancakes as directed and let them cool completely. They’ll keep in an airtight container in the fridge for up to 3 days. To freeze, place them in a single layer on a baking sheet until frozen, then place a sheet of parchment between the pancakes and transfer to a freezer bag or container. They’ll last up to 2 months in the freezer. Thaw in the fridge, and simply reheat in a toaster or on a skillet.
Serving Suggestions
These sweet potato pancakes are a blank canvas for all kinds of toppings. For a classic combo, try pure maple syrup and a sprinkle of cinnamon. If you’re going all-out for brunch, serve them alongside Air-Fryer Bacon-Wrapped Asparagus or Million Dollar Bacon with this simple Fruit Salad Recipe or a slightly fancier Coconut Milk Quinoa Fruit Salad. Brunch mimosa? Yes please!
Recipe
Ingredients
- 6 tablespoons tapioca starch (50g)
- 5 tablespoons coconut flour sifted (30g)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 3 large eggs
- 3/4 cup cooked sweet potato mashed (200g)
- 1/3 cup unsweetened vanilla almond milk
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
Instructions
- In a small bowl, whisk together the tapioca starch, coconut flour, baking powder, cinnamon, and salt.
- In a large bowl, whisk together all the remaining ingredients until smooth and combined (you may have some small lumps from the potato).
- Add in the dry ingredients and whisk until smooth and combined. Let stand for 5 minutes. Preheat a griddle to 350°F or medium heat.
- Drop the batter using an 1/4 cup scoop and spread each pancake out on the griddle to just under 1/2 inch thick. Cook until the edges begin to darken, the small bubbles start bursting in the top of the pancake, and the bottom is golden brown, about 6 1/2-7 minutes.
- Gently flip and cook another 6-7 minutes.
My whole family loves this recipe! They have the same texture as regular pancakes. I added 1/2 tsp of pumpkin spice and it really kicked the flavor up!
Thanks for reading! Glad to hear that you and your family enjoy this recipe.