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.
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:
- 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
- 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.
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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