I am sharing today amazingly delicious,  mind-blowing, fluffy PANCAKES! Gluten Free SWEET POTATO PANCAKES! Did ya hear me?

These are gluten-free, but you can make them with regular all-purpose flour. Also, they are packed with protein, and really not bad for you at all.

I know those sweet potatoes are sweet already, but they need a bit more sugar to make your day start beautifully!

Besides, if you have this for breakfast, most likely you won’t reach for that energy bar or chips to get you through the morning until lunchtime. Trust me! These will, in fact, keep you fuller for longer.

Tap here for more Gluten Free Recipes

My family flipped-flopped over these pancakes, which I would usually say, “went bananas”.

With that being said, when my youngest one, who by the way does NOT like sweet potatoes approve of these, then you will love it too.

Reality is these are super easy with all year round available ingredunets at least here in the USA. We love making these every once in a while to change things up.

I hopeyou guys are going to try making it too.

If you make these Gluten Free Sweet Potato Pancakes, please tag me on social media or email me to let me know (secooking@gmail.com)

You can find me on Instagram so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Also, check my Amazon store. I am amazon affiliated and I add things that I love, use, or used in the past. I love Amazon and shop there often so it was a no-brainer to join their program.

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Yield: Serves 4

Gluten Free Sweet Potato Pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These are gluten-free, but you can make them with regular all-purpose flour. These are packed with protein, and not bad for you.

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Ingredients

• 1 Sweet Potatoes, ( aprox. 1 lb), roasted and mashed
• 3 Tbsp. Sugar or Stevia
• 1 Tbsp. Flaxseeds
• 1 tsp. Baking Soda
• 1 tsp. AllSpice
• 1/8 tsp. Salt
• 1 scoop All Natural Veggie Protein powder
• 1/4 cup GF Rolled Oats, Bob's Red Mill
• 2 large Eggs lightly mixed
• 1.5 cup GF All-Purpose Flour, such as 1to 1 Bob's, Red Mill
• 1 cup or more Buttermilk
• 1/2 cup Dried Cranberries, optional
• Oil for greasing the pan or unsalted butter

Instructions

1. Roast sweet potatoes until soft, or use canned sweet potatoes.
2. Add sweet potatoes to a large mixing bowl, and mash more with a fork.
   Add sugar, flaxseeds, baking soda, allspice, salt rolled oats, and then combine.
3. Add lightly mixed egg, flour, and buttermilk, and mix again.
4. Add dried cranberries, and mix well until all combined and smooth in texture The batter needs to be thicker, but not too thick that you would not be able to spoon it into the pan easily.
5. Heat the heavy griddle or fry pan or similar then add a drizzle of oil or butter. I like oil better and at the very end, I add just a bit of butter to have that buttery flavor. Up to you!
6. Add about 1/4 of a cup into a pan and tip to spread out or spread lightly with a spoon.
7. When bubbles appear on the surface and begin to break, turn over and cook the other side for a minute or two.
8. The temperature for me is the best in the medium-low. I don't want them to burn, so after heating the pan, turn the temperature a bit lower.
9. Serve the pancakes with granola, extra dried cranberries, and pure 100% organic maple syrup or honey if you prefer.

Notes

• Protein powder is completely optional. I like to add in my waffles and pancakes. You can add whatever protein powder you use and like, I was just adding one that my family uses at this time.
• If you do not want to make gluten-free pancakes, then just add your normal rolled oats and all-purpose flour.
• Dried cranberries compliment these pancakes wonderfully. I recommend it!

Did you make this recipe?

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