There are all these weird grain free pancake recipes floating around the Internet. I cannot even conceive how the ingredients make a pancake. So that’s why I am ecstatic to bring you the below recipe. It not only looks like a fairly normal-isn pancake recipe, it also produces a normal pancake.
Sometimes when you are making a grain-free pancake the texture can come out kind of odd. A bit grainy. A bit more delicate than usual. But not this recipe. It’s spot on. I would bet money that no one would know it’s grain-free by taste or texture.
I have what I consider to be a taste test for pancakes. Can I eat the pancakes without syrup? If so, then the recipe is a keeper. I don’t think you should have to drown pancakes in syrup in order to eat them. And what I will tell you is that I could eat these pancakes every day. With or without syrup.
- 1 medium sweet potato, cooked, skin removed, mashed (about 1 cup)
- 3 eggs
- 1 T. ghee, melted
- 1 T. honey
- 1 tsp. vanilla extract
- 1/4 to 1/2 c. unsweetened vanilla almond milk (or any non-dairy beverage)
- 1 1/4 c almond flour
- 1/4 c. tapioca flour
- 1 T. baking powder
- 2 pinches of salt
- 1/2 tsp. cinnamon
- Grass-fed butter, ghee or coconut oil for cooking
- Grass-fed butter or ghee, for serving
- Pure maple syrup, for serving
- Beat eggs in a large mixing bowl. Add sweet potato, honey, vanilla, and ghee. Mix until combined. Add almond flour, tapioca flour, baking powder, salt and cinnamon. Mix until well-combined. Add almond milk or other non-dairy beverage to your liking. I did not measure this but am guessing it was somewhere between 1/4 and 1/2 cup. I’m guessing closer to 1/4 cup.
- Heat a large skillet over medium heat. Melt 1 teaspoon of butter or coconut oil. Scoop approximately 1/3 cup of pancake batter and pour into skillet. Cook 2 to 3 minutes until the pancake is browned on the bottom and starting to bubble on top. Use a spatula to flip and cook an additional 1 to 2 minutes. Repeat until all batter is gone. Serve hot with extra butter and pure maple syrup.
This recipe served up approximately 8 pancakes (or what I would consider two servings). I had to play around with the ingredients a bit because the recipe that I was loosely following did not contain any milk and I felt the batter was too thick and needed milk to thin it out. Then once I added some milk I had to add a bit more flour.
I think this recipe would be fantastic with pumpkin or banana in place of the sweet potato.