Gluten-Free Sweet Potato Pancakes

I am very excited about the latest gluten-free challenge by Linda at The Gluten-Free Homemaker: Gluten-Free Pancakes and Waffles. The temperature is starting to drop which always makes me feel like cooking a hot breakfast and Linda has provided me with the perfect excuse to experiment while cooking!

This recipe makes approximately 24 – 4 inch pancakes. You can halve the recipe or freeze the leftovers and warm them up in the microwave on a busy morning.


1 1/4 brown rice flour September2010 085
1/2 cup tapioca flour
1/4 cup potato starch
1/2 teaspoon xanthan gum
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 tablespoons brown sugar
1 teaspoon cinnamon
4 large eggs, beaten
1 1/2 cups milk (or rice milk)
1 cup pureed sweet potatoes
1/2 cup oil
In a large bowl, combine flour, baking powder, salt, sugar, and cinnamon. Make a well in the center of the mixture.

In a small bowl combine eggs, milk, pumpkin, and butter. Add to the dry ingredients; stirring until ingredients are thoroughly mixed together.

Pour about 1/4 cup of batter for each pancake onto a hot, lightly greased griddle. cook until the edges look cooked; flip and cook the other side.
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What is your favorite type of pancake or waffle?

For more gluten-free recipes, visit Gluten-Free Wednesdays at The Gluten-Free Homemaker.

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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