Saaaaaweeeeeet Potato Pancakes

One of the biggest complaints we hear from people who are going gluten free is that they will miss all the breads and soft/fluffy textures of "baked goods"...enter this recipe for Sweet Potato Pancakes to shatter this notion.  These pancakes are the perfect amount of sweet with a really nice soft texture.  They are great for a Sunday morning breakfast...we love to have them during our "breakfast for dinner" nights.  Enjoy!


This recipe makes a lot of pancakes (around 24), but we like it that way so we can freeze the leftovers...they are great when trying to rush out the door or whip up something quick for the kids (and much healthier than the frozen stuff you buy at grocery stores). Also, you can make a few adjustments to keep these diary free (sub butter with coconut oil and milk with coconut or almond milk...note, you will probably need to play with amount of each to get the best consistency).  Be sure to read through the whole recipe and additional notes for tips on how to get these just right.

Author Ralph Lazaro ∙ Prepare 15 mins  ∙ Cook 15 mins ∙ Servings 24 pancakes 


  • 1 cup almond flour

  • 1 cup sorghum flour

  • 1 cup arrowroot powder (or tapioca starch)

  • 2 Tbsp. baking powder

  • 1 tsp. salt

  • 1 tsp. cinnamon

  • 1 cup mashed sweet potato

  • 4 eggs

  • 1/2 cup melted coconut oil

  • 1 Tbsp. vanilla extract

  • 1/4 cup maple syrup (raw, unfiltered, local)

  • 2 cups grass-fed whole milk

  • 2 Tbsp. lemon juice


  1. Peel a sweet potato, cut into approximately 1 inch cubes and steam until soft/mushy (you can also boil in a pot of water for around 10 mins)

  2. Mix all dry ingredients in a large bowl, whisk together and set aside

  3. Once the sweet potatoes are steamed, place in a mixer on medium/high until they are smooth (can also use a hand mixer)

  4. Add the eggs, coconut oil, vanilla extract, maple syrup, 2 cups of milk, lemon and mix together

  5. Add the sweet potato mixture to the dry ingredients and stir until everything is combined and there are no dry spots. Texture should be thick, but smooth enough to pour well onto griddle.

  6. Set skillet or griddle to medium/high heat (300 degrees)) and grease with butter or coconut oil. Pour batter onto griddle, accordingly to desired pancake size) and allow pancakes to cook for a few mins, until bubbles start to appear. Flip, cook for a few more mins until pancake is firm.

  7. Add some fresh berries on top. They are sweet enough that you don't even need syrup, but it's okay to add a little if you are feeling the desire ;) Enjoy!


  • This recipe makes around 24 pancakes - we like to freeze them and keep for later.

  • As you continue to cook the batter, over time, it will probably thicken in the bowl...just add more milk, stir to combine and cook the next batch (I end up using all the milk, and sometimes more, when all is said and done).

  • I use a large electric skillet to cook's what my Italian grandmother used so I have grown up cooking on it. But, a griddle or frying pan works just fine as well

  • You will want maple syrup that is thick, if possible...I find the thin stuff doesn't create as good of a consistency