20-Minute Sweet Potato Pancakes
Fluffy and naturally sweet, these Sweet Potato Pancakes are a healthy, quick, and versatile breakfast option. Made with fiber-rich oat flour, eggs, and coconut oil, they are gluten-free, dairy-free, and perfect for meal prep or a cozy morning treat.
Equipment
- Mixing bowl × 2
- Whisk × 1
- Measuring cups and spoons
- Non-stick frying pan × 1
- Spatula × 1
Ingredients
- ¾ cup sweet potato puree
- 2 large eggs
- 1 Tbsp coconut oil
- ¾ cup almond milk or milk of choice
- 1 Tbsp apple cider vinegar
- 1 tsp baking powder
- 1 ½ cups oat flour or gluten-free flour
- 1 Tbsp ground cinnamon
Instructions
- Prepare the Sweet Potato Puree: If you haven’t already, cook your sweet potato until soft and mash it into a smooth puree. You can steam, boil, or bake it—just ensure there are no lumps for a silky pancake texture. Set aside to cool slightly while you gather the rest of your ingredients.
- Combine the Wet Ingredients: In a large mixing bowl, crack the eggs and whisk them lightly until smooth. Add in the sweet potato puree, then pour in the almond milk (or your preferred milk alternative). Next, add the coconut oil, which can be melted or softened, and finally, the apple cider vinegar. Whisk everything together until fully combined into a uniform mixture. The vinegar reacts with the baking powder later to help the pancakes rise, so don’t skip this step.
- Prepare the Dry Ingredients: In a separate bowl, measure out the oat flour (or gluten-free flour of choice) and add the baking powder and cinnamon. Mix these dry ingredients thoroughly with a whisk or spoon so the baking powder and spices are evenly distributed. This ensures each pancake has a consistent texture and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture. Stir gently but thoroughly, making sure there are no clumps of flour while not overmixing, which can make pancakes tough. The batter should be slightly thick but pourable, holding together in a mound when scooped onto the pan.
- Preheat the Pan: Place a non-stick frying pan or skillet over medium heat and allow it to warm up for a few minutes. Lightly grease the pan with coconut oil or your preferred cooking oil. This step ensures your pancakes cook evenly and get a golden, slightly crisp exterior.
- Pour the Batter: Using a 1/4-cup measuring cup, scoop the batter and pour it gently onto the preheated pan. Leave some space between each pancake to make flipping easier. The batter will spread slightly on its own.
- Cook the First Side: Allow the pancakes to cook undisturbed for 2–3 minutes, or until small bubbles appear on the surface and the edges begin to set. You can gently check the bottom by lifting with a spatula—it should be golden brown. This stage is crucial for ensuring the pancakes hold together when flipped.
- Flip the Pancakes: Carefully slide a spatula under the pancake and flip it over. Cook the second side for another 2–3 minutes until it is also golden brown and the pancake is cooked through. Adjust heat as needed to prevent burning while allowing the inside to cook fully.
- Serve Warm: Once cooked, transfer the pancakes to a plate. Serve them immediately while warm with your favorite toppings, such as fresh fruit, a drizzle of maple syrup, nut butter, or a sprinkle of cinnamon.
- Storage and Meal Prep: If you’re making these for later, allow the pancakes to cool completely before storing in an airtight container. They can be refrigerated for up to 3–4 days or frozen for up to a month. Reheat in a skillet or toaster for a quick and satisfying breakfast anytime.
Notes
- Milk Alternatives: Almond milk is ideal, but oat, soy, or cow’s milk can be used. Adjust quantity slightly if batter is too thick.
- Vegan Option: Replace eggs with flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg, let sit 5–10 minutes).
- Flour Substitutions: Oat flour is recommended, but whole wheat, spelt, or gluten-free all-purpose flour work well.
- Cooking Tip: Ensure the pan is preheated to medium heat to achieve golden, fluffy pancakes without burning.
- Batter Consistency: The batter should be thick but pourable. Add a splash of milk if too thick or a bit of flour if too thin.
