Sundays (or Saturdays) are for pancakes! But honestly, is there anything better than starting your morning with pancakes? If you’re a pancake lover like me, you’ll love these sweet potato pancakes! It’s a great twist on your traditional pancakes and it only takes 20 minutes to whip up.
If you’re not sure about using kumara (sweet potatoes) in pancakes, don’t worry because initially I was the same. I was always under the impression that potatoes belong in savoury dishes. But the great thing about kumara is that they have a naturally sweet flavour. This means that you can’t actually taste them in the pancakes!
The other great thing about this recipe is that it’s made of a combination of gluten-free flours (buckwheat and brown rice). This makes the pancakes fluffy and delicious. I also made sure to use easily accessible ingredients such as cinnamon, baking powder, milk (I used rice milk) and olive oil.
Made these sweet potato pancakes?
If you made this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #fiveelementswithanna on Instagram. Thanks, friends!
Sweet Potato Pancakes (Gluten-Free, Vegan)
Ingredients
- 1 1/2 cup Sweet potato (or Kumara as we call it in NZ)
- 1 Tbsp Ground flaxseed
- 1/2 cup Tapioca starch
- 1/2 cup Buckwheat flour
- 1/2 cup Brown rice flour
- 1/2 tsp Baking powder
- 1 tsp Cinnamon
- 1 1/2 cup Non-dairy milk I used rice milk
- 2 Tbsp Olive oil (+ more for brushing the pan)
- 4 Tbsp Maple syrup
Instructions
- Bring approximately 200 ml of water to a boil in a small pan and add the sweet potato cubes. Boil the potatoes for 10 minutes until they are soft (you test by inserting a sharp knife into a cube. If this is easy to do you can stop boiling the potatoes).
- While the potato is boiling, make a flax ‘egg’ by mixing the flaxseed into a small bowl with 2 tablespoons of water and set aside.
- To a large mixing bowl, add the tapioca starch, buckwheat flour, brown rice flour, baking powder and cinnamon. Stir with a whisk and set aside.
- When the sweet potato has finished boiling, drain it and add it to blender or a Nutri Bullet container along with the rice milk, olive oil and maple syrup. Blend the ingredients until an orange creamy purée forms.
- Add the flax ‘egg’ and the sweet potato purée to the dry ingredients and mix well. Your batter should be light and easy to mix through.
- Heat a large non-stick frying pan on medium – high heat. When the pan is hot, brush it lightly with a bit of olive oil. At this point I usually turn the heat down a bit to make sure the pancakes don’t burn but this depends on your element. Using a ½ measuring cup to scoop out the batter and cook until bubbles start appearing (about 1 minute). Flip and cook the other site for about 30 seconds. Repeat for the rest of the batter – I made 11 pancakes last time.
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