Healthy Sweet Potato Pancakes (Gluten-Free, Dairy-Free, Refined Sugar-Free) Recipe
These Healthy Sweet Potato Pancakes are a delicious gluten-free, dairy-free, and refined sugar-free breakfast option. Made with mashed sweet potatoes, eggs, and warm spices, they are fluffy and flavorful, perfect for a nutritious start to your day or a wholesome snack. Quick to prepare and easy to cook, these mini pancakes are ideal for busy mornings and cater to a variety of dietary needs.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 mini pancakes (serves 8 as light servings or 4 as full servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pancake Batter
- 1 large egg
- 1 egg white
- ½ cup cooked sweet potato (mashed, not hot)
- ¾ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch ground nutmeg
Instructions
- Mix the Batter: Measure out all the ingredients and add them to a food processor or blender. Blend until the mixture is smooth and creamy, ensuring the sweet potato is fully incorporated without lumps.
- Heat the Skillet: Place a nonstick skillet on medium-high heat. Lightly spray the skillet with avocado oil cooking spray to prevent sticking and promote even cooking.
- Cook the Pancakes: Once the skillet is hot, spoon a small amount of batter onto the pan to form mini pancakes. Cook each pancake for 2-3 minutes on one side until golden brown, then flip carefully and cook the other side for another 2-3 minutes until cooked through.
- Adjust Size and Timing: Cooking time can vary depending on the size of the pancakes. Smaller pancakes tend to cook faster and are easier to flip, so aim for mini sizes to achieve the best texture and even cooking.
- Serve Warm: Remove the pancakes from the skillet once cooked and serve immediately with your favorite toppings such as fresh fruit, maple syrup, or nut butter for a wholesome breakfast.
Notes
- Use cooked sweet potato that has cooled to room temperature to avoid altering the batter texture.
- Small pancakes are easier to manage and cook more evenly.
- You can substitute avocado oil spray with any other cooking spray or a small amount of oil.
- These pancakes can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- For extra flavor, consider adding a tablespoon of almond flour or coconut flour to the batter for added texture.
