Sweet Potato Pancakes

Serves: 6

  • 425ml plain gluten-free flour
  • 1 1/2 tbsp gluten-free baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 nutmeg
  • 1/4 cardamom
  • 1/4 ginger
  • 100ml sweet potato puree
  • 3tbsp coconut oil (melted)
  • 1 tbsp rice malt extract
  • 1 tsp vanilla extract
  • pinch of salt
  • 400ml almond milk
Serve with:
  • Best served hot


Why not try serving with some homemade granola or fresh fruit to make your pancakes stand out.


Cooking time: 5 minutes or less

Combine the plain flour, baking powder, cinnamon, nutmeg, cardamon and ginger into a large mixing bowl and mix together. Once mixed add the sweet potato puree, rice malt extract (agave or maple syrup will also work) and vanilla extract to the mix. Add gradually the almond milk until the mixture forms a think syrup like texture. Add a pinch of salt to the mix to flavour.

Heat a large frying pan with the coconut oil and melt in a pan (olive oil or butter will also work). Once hot add your mix into normal some pancake size circle and cook for a few minutes before turning over.

Then serve.