These easy, gluten-free pancakes made with creamy sweet potato and crunchy apples make any morning better!
These delicious pancakes have made me almost late for work more times than I would like to admit. I wake on a workday craving pancakes, specifically these sweet, filling, gluten-free treats. And although the recipe is seriously easy and speedy—the batter is made in a food processor, and you cook the sweet potato in the microwave— I’m always underestimating how long it takes. The solution? Take 10 minutes the night before to do steps one and two, cooking the potato and combining the dry ingredients. That way the whole recipe comes together in just about the same amount of time as it takes to make my usual go-to breakfast, oatmeal.
And speaking of oatmeal, these pancakes have a particularly nice benefit worth mentioning: instead of regular flour, they actually include oatmeal that’s ground in the food processor into oat flour. That way I can have my pancakes and my daily serving of oatmeal too! It’s what I would call a healthy obsession. Read on for all the details.
Are Sweet Potato-Apple Pancakes Healthy?
This recipe is a very healthy version of pancakes. They’re high in fiber thanks to using oats in place of the usual all-purpose flour, and add in sweet potato and diced apple to the mix for even more fiber. They’re low in fat because they use only egg whites instead of the usual whole eggs and butter or oil. And they’re gluten-free, dairy-free, and contain no added sugar. With pancakes, of course, what you choose to top them with can make a big impact on their relative healthiness. Syrup and butter will add calories, sugar, and fat, so if you do top your pancakes with these classic toppings, you may want to do so in moderation. Or you can choose a topping like sliced bananas or no-sugar-added fruit preserves, or just enjoy the great flavor and light sweetness of the cakes as is!
Can I Make These In A Waffle Maker?
You can make these pancakes into waffles if you prefer. However, for the best texture and to make sure they don’t stick, you should stir one tablespoon of neutral oil into the batter. You can use your choice of canola oil, avocado oil, safflower oil, or whichever you prefer. Preheat your waffle maker and grease the plates if necessary according to the instructions for your machine. Pour in the batter and cook until browned on the outside, usually about four to six minutes. Just remember that the nutritional numbers included here for the recipe will change with the addition of oil.
How Do I Store Leftovers?
These pancakes make great leftovers, so don’t hesitate to double the recipe if you like. Cool the pancakes and refrigerate them in an airtight container or zip-close bag for up to 4 days. Place layers of parchment or wax paper between the cakes to keep them from sticking. Reheat them in a 300°F oven or air fryer until hot, or microwave them in a pinch. You can also freeze pancakes for up to 6 months. Thaw them in the fridge before reheating.
Serving Suggestions
Hungry for more pancake recipes? Try Gluten-Free Pancakes With Chocolate Swirl, Cherries and Hazelnuts, a decadent-sounding treat that’s surprisingly healthy. Whole-Wheat Pancakes are fluffy and filling and perfect for your favorite toppings. And Whole-Wheat Blueberry Pancakes With Ricotta are picture-perfect and irresistibly tender and flavorful.
Ingredients
- 1 medium sweet potato around 11 ounces/300 grams
- 1 cup rolled oats
- 1 teaspoon stevia or sweetener of choice to taste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup unsweetened vanilla almond milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 small apple cored and diced
Instructions
- Peel the sweet potato and cook in the microwave until soft, about 5 minutes on high power.
- While the potato cooks, combine the oats, stevia, cinnamon, baking powder, and salt in a food processor. Process until the oats have turned into the consistency of flour and everything is well mixed.
- Heat a greased griddle or pan over medium-high heat.
- Once the potato is cooked through, add it to the food processor along with the almond milk, egg whites, and vanilla. Process until well combined and a batter is formed.
- Stir in the diced apple.
- Drop the batter by 1/4-cup portions onto the hot griddle. Adjust the heat so the pancakes cook slowly, ensuring the middles cook as the outsides brown. Cook until golden brown on both sides, 5 to 7 minutes a side, flipping once.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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