Gluten-free Sweet Potato Pancakes

pancakes made from sweet potatoes, eggs, and a few spices

pancakes made from sweet potatoes, eggs, and a few spices

This is a recipe that was inspired when a friend of mine informed me that you could make gluten-free pancakes from a mashed banana and a few eggs.  Well, being on an extremely low sugar diet, I cannot eat bananas, so I thought I would try it with sweet potatoes.  The result was delicious and only required a few key ingredients.

102_20153-4 medium-sized sweet potatoes, 2-3 eggs, a dash each of cinnamon, nutmeg, allspice, and cloves, coconut oil for cooking, a handful of berries for the sauce and a bit of homemade plain yogurt to top it all off.

102_2019First, cook the sweet potatoes. You can bake them in the oven or pop the in the microwave.  Just don’t over cook them. I use a handy little potato bag a friend gave me for Christmas.

102_2022Once the potatoes are done take them out and filet them to let them cool for a bit so you won’t burn your hand in the next step.  While they are still a little warm, carefully peel the potato skin off.  It should come off like paper or birch bark.

102_2024Next, mash up your potatoes and add a few eggs.  I have found that the more egg you use, the easier it will be to flip the pancakes in the pan.

102_2027Now add you spices and a generous pinch of salt.  Because this recipe does not use any sugar, the salt will bring out more of the natural sweetness of the sweet potato.  For spices I usually use a combination of 2-3 of the following; allspice, nutmeg, ground cloves, or cinnamon.


Now comes the tricky part! Get out a skillet and use 2-3 Tbs. of oil.  Heat the oil before dishing out the pancake “batter.”  Smaller pancakes are easier to flip. Don’t try to get fancy!  I often re-coat the pan with more oil between each batch of pancakes.

102_2004Almost forgot about the “syrup”!  Take a handful of berries (with the sweet potato I prefer black berries and blue berries) and 1-2 Tbs. of water in a small sauce pan.  Cover and put it over high heat and watch the berries pop with all their lovely juices!  Once the berries are slightly mush-like (you can help this along by “mushing” them yourself) uncover the sauce pan and cook for 1 min. so that the sauce thickens.

102_2034Put it all on a plate with a dollop of homemade, whole-milk yogurt on top and you got yourself a healthy, yummy breakfast full of fiber, vitamins, calcium and probiotics!



3-4 medium sized Sweet Potatoes

2-3 Eggs

Dash of Nutmeg, Allspice, and Cinnamon

1/2 tsp. Salt

2-3 Tbs. Coconut Oil (or other preferred vegetable oil)

1) Cook and peel sweet potatoes

2) Mash potatoes and mix in 2-3 eggs, spices, and salt

3) Heat Oil in pan and spoon out pancake batter, no larger than 3 in. in diameter.  Once the bottom edges begin to appear golden, flip the pancakes and repeat with the other side. (If using coconut oil, more oil may need to be added)



1 Handful of Blue Berries and Black Berries

2 Tbs. Water

1) wash berries

2) place berries in small sauce pan with water.

3) cover and bring to a boil, mashing berries once or twice in the process

4) lower temperature and cook for one minute to thicken


** Serve sauce over pancakes with a dollop of plain, whole milk yogurt.