Fluffy, naturally sweet sweet potato pancakes made without gluten or dairy, perfect for a cozy breakfast or brunch.
Ingredients
Scale
1 cup cooked and mashed sweet potato
2 large eggs
3/4 cup gluten-free flour
1/2 cup almond milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons neutral oil
Instructions
- Boil and mash sweet potato until smooth.
- Mix sweet potato, eggs, milk, syrup, and vanilla.
- Combine flour, baking powder, cinnamon, and salt.
- Gently fold dry ingredients into wet mixture.
- Heat a lightly oiled skillet.
- Scoop 1/4 cup batter per pancake and cook 2–3 minutes per side until golden.
- Serve warm with preferred toppings.