Vegan Sweet Potato Pancakes (Gluten-free)
These Vegan Sweet Potato Pancakes are gluten-free and oil-free! They are also grain-free! Made with almond flour and potato starch for the richest, moist and fluffy pancakes ever! Just 7 ingredients!
Servings: 8 pancakes
Calories: 275.8kcal
Ingredients
- 1/4 cup (60g) cooked, cooled & mashed sweet potato
- 1 cup (240g) room temp canned lite coconut milk, shaken (SEE NOTES below)
- 1 1/2 teaspoons (8g) vanilla extract
- 2 tablespoons (40g) pure maple syrup
- 1 1/4 cups (140g) superfine blanched almond flour (very important it is superfine and not gritty)
- 1/2 cup + 2 tablespoons (100g) potato starch
- 4 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2-3 tablespoons (30-45g) mini dairy-free chocolate chips (I used Enjoy Life brand) Optional
NOTE
- Always use a scale for accuracy following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
- I use this pancake griddle. It NEVER sticks.
Instructions
- I suggest cooking the potato an hour or the day before you will want pancakes, so the potato is completely cooled. Either roast or microwave the sweet potato (whole). Cool completely, peel and measure 1/4 packed cup. Weigh for best results
- Add the sweet potato, coconut milk, vanilla and syrup to a food processor or blender and process until completely smooth with no potato lumps remaining.
- To a large bowl, combine the almond flour, potato starch, baking powder and salt and whisk really well until no lumps remain. Stir in the chocolate chips, if using. Pour the liquids from the blender over the dry and stir until the batter is completely smooth. The batter will be thick, this is normal and do not add more milk. It should resemble a thick muffin batter.
- Let the batter sit about 10-15 minutes, as this will yield more fluffy and better cooked through pancakes. The batter will thicken more.
- Heat up the pancake griddle or a nonstick pan using while the batter sits. I use a high-quality pancake griddle (linked above) that requires no spray, but your pan may need some. Use an ice cream scoop or heaping 1/4 cup of batter and cook each pancake 3-4 minutes over medium-low (closer to low) heat until the top forms bubbles and the edges are dry. Flip and cook another 1-2 minutes. Lower the heat if they are cooking too fast.
- The key to these cooking through is to cook them over the low heat to allow the centers to fully cook through. These can be very finicky and not cook through if you cook them too fast or high of a heat. Leave the pancakes to sit 5 minutes or so before eating, as they will fluff up more as they cool a bit. These pancakes are even better the next day, as potato starch based recipes get even fluffier as they sit!
Notes
- Coconut Milk: I highly recommend the Thai kitchen brand, it’s super creamy and high quality. Do not use the Polar brand, it is mostly fillers and will ruin the texture.
- Almond flour: As noted above, a superfine flour is really important here. I've tried brands that aren't very fine and the pancakes are much more dense. I recommend the King Arthur Flour, Honeyville, Wellbees, Nuts.com brands the most.
- I originally wrote this recipe in 2014 and made them with a 4.5 inch cookie cutter, which makes perfectly round and super tall/fluffy pancakes. I don't do that anymore, to save time, but it is a great way to get amazingly extra fluffy "cakes" if you want to give it a try. Just make sure to spray nonstick spray on the inside of the cookie cutter before adding the batter, otherwise, it will stick badly. Wait until the tops are looking dry before flipping, and use tongs to lift up the cookie cutter.
Nutrition
Serving: 1pancake (6 pancakes | Calories: 275.8kcal | Carbohydrates: 31g | Protein: 5.6g | Fat: 15.6g | Sugar: 8g