These Healthy Gluten Free Paleo Sweet Potato Pancakes are SO fluffy and tender that you won’t believe they’re made without butter or oil! Perfect for a healthy breakfast!
PIN Healthy Gluten Free Paleo Sweet Potato Pancakes
Stacks on stacks of orange breakfast gems.
Or lunch. Or dinner. Or dessert.
Really, anytime-eating. These gluten free sweet potato pancakes are really all that you’re gonna need in life to be happy about putting things in your mouth.
Well these are maybe some whole wheat healthy pumpkin pancakes depending on if you’re feeling like a tater or like some pumpkin spice.
You might actually need a few other things. Sayyyy, like, toppings?
What toppings do you put on paleo sweet potato pancakes?
If you’re a normal person that probably looks like:
- Because it makes EVERYTHING better.
- Maple syrup. Or maybe honey? Just some kinda sticky-sweet-wanna-eat-it-now glaze-y goodness to DOUSE this stack of breakfast GLORY in
- Fruit! Suggestion: mix APPLES into your pancake batter.
I do this regularly and it is OH SO OH SO YUM.
Confession: I am not a normal pancake eater. The toppings above (aside from crunchy bites of apples peeking out of a fluffy stack o’ cakes) do not DO IT for me and did NOT happen on this healthy sweet potato pancake recipe.
I put SUGAR ON MY PANCAKES. No matter if it’s fluffy cottage cheese pancakes, some corn flour pancakes, or even quinoa pancakes. The only time sugar doesn’t appear is if there is frosting involved like when I make my Easy Cinnamon Roll Gluten Free Low Carb Keto Protein Pancakes Recipe.
I KNOW I KNOW I KNOW. It’s WEIRD.
Literally every time I go to IHOP (which is my guilty pleasure and I go there way more times than I want to tell you) they look at me REALLY STRANGE. One time the waitress even stopped and questioned me about it mid-bite.
JUST WANNA EAT MY SUGAR-COATED PANCAKES IN PEACE.
It also makes my inner Canadian squirm. NO MAPLE SYRUP, SAY WHAT.
It’s how I grew up though. My whole family does it. Whether it’s paleo banana pancakes with coconut flour, brownie vegan pancakes with cookie dough swirl, or blueberry gluten free pancakes, you better believe there is just a little swirl of melty butter and a HEAVY hand of sugar-y sweetness.
We’re basically just a pack of really-bad-at-being-Canadian people.
What I am basically trying to tell you is that I will not judge you if you put anything that is not butter, maple syrup, honey or fruit on top of your FLUFFY Healthy gluten free paleo sweet potato pancakes, because I didn’t either.
It’s a bare-breakfast-canvas for you to do WHATEVER you want with.
YOU DO YOU GIRLFRIEND.
As your very-smart-self probably guessed, the base of these pancakes is cooked sweet potato. Maybe you made one to many crock pot sweet potatoes or Mexican stuffed sweet potatoes? PERFECT leftovers to make these happen in your breakfast-needing life.
How to make sweet potato pancakes without flour
Instead of regular flour, we’re using tapioca starch to make these Healthy gluten free paleo sweet potato pancakes. It adds this AMAZING light and FLUFFY quality that combats that heavy sweet potato. Coconut flour also helps absorb the liquid and a few extra eggs binds it all together!
Like a traditional pancake, you just have to whisk the wet ingredients, then the dry ingredients. Then WHISK IT ALL TOGETHER. Make sure you let it stand so the coconut flour can do its THANG.
These pancakes do take a little longer to cook than “normal” pancakes. Give yourself some good “low and slow” time so that you don’t have mushy-middles.
YUCK.
What can I use instead of Tapioca Starch?
Got cornstarch? You can totally use cornstarch instead of the tapioca starch to make these pancakes a reality.
Simple, sweet potato goodness is going to satisfy your breakfast-loving SOUL.
Other Recipes You Might Like:
Healthy Gluten Free Buckwheat Pancakes
Microwave Peanut Protein Pancakes
Ingredients
- 6 Tbsp Tapioca starch (50g)*
- 5 Tbsp Coconut flour, sifted (30g)
- 2 tsp Baking powder
- 1 tsp Cinnamon
- 1/4 tsp Sea salt
- 3 Large eggs
- 3/4 Cup Cooked sweet potato, mashed (200g)**
- 1/3 Cup Unsweetened vanilla almond milk
- 2 Tbsp Pure maple syrup
- 2 tsp 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 will have some small lumps from the potato.
- Add in the dry ingredients and whisk until smooth and combined. Let stand for 5 minutes and preheat a griddle to 350 degrees or medium heat.
- Drop the batter using an 1/4 cup scoop and spread each pancake out on the griddle 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 6.5-7 minutes. GENTLY flip and cook another 6-7 minutes.
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMART POINTS: 3 POINTS+: 3. OLD POINTS: 2
(per 1 pancake)
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Cassie Autumn Tran says
Wanna know what’s even WEIRDER? Eating PLAIN pancakes. That’s me. Well, sometimes XD I like Lakanto maple syrup! But anyways. These pancakes. MAN. Including my favorite starchy carb in the entire world in a pancake recipe is just glorious! I really want to try making vegan sweet potato pancakes one day!
Taylor Kiser says
PLAIN PANCAKES? Wow, I am glad I am not the only weird pancake eater LOL. Hope you love these if you try making them vegan!
Robynne says
I made these egg free using 3/4 applesauce and had to substitute coconut milk for the almond milk. Worked very well for my Gluten Free, Diary Free,Egg free, almond free…..friend. Hit a home run! Friend has a new go-to recipe for her child!
Taylor Kiser says
Yay!! I am SO happy to hear this Robynne! Thanks for letting us know!P.s I LOVE how you spell your name!
Jaime says
I was just sitting here contemplating how I could make this work with my diet restrictions. These substitutions will work perfectly, thanks!
Christine T. says
These sound marvelous. I love how moist sweet potatoes can make things (i.e. sweet potato brownies). I am definitely trying these!
All of us kids used fake maple syrup growing up (Aunt Jemima). Only my mom used real maple syrup which someone purchased for her birthday every year. She never ate it with pancakes though, but used to dip her bread in it. My dad usually sprinkled sugar on his pancakes. He was from Saskatchewan – so maybe it’s a western Canadian thing? We also only ate pancakes for supper growing up and that’s when we have pancakes at our house now 🙂 Only we use real maple syrup, and also peanut butter, almond butter, pecans or even healthier jams. I also eat them plain sometimes since I am careful about the amount of sugar I eat.
Taylor Kiser says
Maybe!! Since I am from Vancouver, that could totally make sense!! I love all the toppings you use – I’ll have to try some of those! And I hope you LOVE these!
Heather says
They were DELICIOUS! My kids and I loved them 🙂 definitely a keeper recipe!! Thanks so much!
Taylor Kiser says
Yay! I am SO happy to hear that!
Kelly says
These pancakes are the BOMB!! I didn’t have any of the recommended starch, but I was able to find potato starch and it worked like a charm! Definitely going to make again!!
Taylor Kiser says
YAY!!! I am so happy!!! Thank you!
Jen says
These are so tasty and cooked up nicely. I doubled the recipe and we accidentally use almond flour instead of coconut. I added a tbsp of coconut when I realized my nistake. They’re perfect. Thanks for a great recipe!
Taylor Kiser says
Yay! So glad you liked!!
Katie says
Would substituting Bob’s Red Mill GF Flour work ok in this recipe? I have coconut and almond and bobs red mill but no tapioca starch!! Let me know your tips 🙂
Taylor Kiser says
I haven’t used that product ever so I really can’t tell you! My gut says no thought as it’s a totally different flour. sorry!
Priscilla says
I think I did something wrong, I had to substitute the eggs for 3/4 cup of apple sauce so not sure if that is it. What consistency should the batter be before going on the griddle?
Taylor Kiser says
Yes that is what it is – these really need eggs. I’m sorry! I’ve tested them without eggs and it doesn’t work
Lynne says
These were terrible. I didn’t use sweet potatoes, I used bananas and I didn’t use eggs I used ground flaxseed and water. JUST KIDDING. Don’t those people annoy you? I doubled the batch and substituted arrowroot for the tapioca starch because I was out. These were great and I will make them again.
Taylor Kiser says
HAHAHAA I was reading and it rolling my eyes… 🙂 SO FUNNY!
Yay! So glad you loved them!
Jasmin says
Thanks for the recipe. I used almond flour instead of the coconut flour. Came out great! I’m going to make it again. I need to figure out how to eliminate eggs due to my diet restrictions, but will do for now. Thanks again.
Taylor Kiser says
So glad you liked it and that the switch worked!