Fluffy Sweet Potato Flour Pancakes

These fluffy sweet potato flour pancakes are naturally gluten-free and offer a satisfying texture with steady energy. Sweet potato flour is a complex carbohydrate that digests more slowly, helping provide a gradual release of energy. It also contains fiber, which supports digestion and contributes to a more balanced meal.

Light, comforting, and versatile, these pancakes are a great option for a nourishing breakfast or snack.

Print Recipe

Prep Time 10

Cook Time 10

Servings: 2

Calories: 418

Ingredients Method Nutrition Video Notes

Ingredients

3 eggs
2 bananas
¾ cup nobis sweet potato flour 100 g
1/3 cup milk 110 ml
1 teaspoons baking powder 5 g
¼ teaspoon salt 2 g
1 teaspoon vanilla extract

Method

Serve warm with:

Fresh fruit (banana, berries), honey or maple syrup, butter, yogurt or nut butter

Mash the bananas

In a bowl, mash the bananas until mostly smooth (a few small lumps are fine).

Mix wet ingredients

Add the eggs, milk, and vanilla extract. Whisk until well combined.

Add dry ingredients

Stir in the nobis sweet potato flour, baking powder, and salt. Mix until a smooth batter forms. Let it rest for 2–3 minutes to thicken slightly.

Heat the pan

Heat a lightly greased pan over low to medium heat.

Cook the pancakes

Pour small portions of batter into the pan. Cook until bubbles form on the surface and the edges start to set, about 1–2 minutes.

Flip and finish
Flip and cook the other side until golden brown and cooked through.

Serve

Serve warm with fresh fruit, honey or maple syrup, yogurt, or nut butter.

Nutrition

Calories: 418kcal

Video

Notes

For extra fluffiness, avoid overmixing the batter after adding the flour.
For a dairy-free version, substitute butter and milk with plant-based alternatives.
For a sweeter version, add a little more sugar or top generously with fruit and syrup.
You can also add cinnamon or a pinch of nutmeg for extra flavor.

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