Tahini-Maple Sweet Potato Pancakes
These tender pancakes are totally gluten-free, thanks to the power of mashed sweet potato and eggs.
Serves1
Makes4 (3-inch pancakes)
Prep7 minutes
Cook13 minutes
If you have ever been a CSA member, chances are you’ve found yourself, at one point or another, with an abundance of sweet potatoes. And after you’ve roasted, mashed, baked, air-fried, and grilled them, you may find you still have a sweet potato or three that needs using up. Here’s what you do: Bake up those extra sweet potatoes and turn them into fluffy tahini-maple sweet potato pancakes.
Naturally Gluten-Free Pancakes, Thanks to Two Ingredients
These brilliant pancakes are quite similar to the more famous 2-ingredient banana pancakes. They rely on simply mashed sweet potato and egg rather than a longer list ingredients like flour, buttermilk, and leaveners to come together. That means they’re naturally gluten- and dairy-free.
A 3-Ingredient Topping That’s Greater than the Sum of Its Parts
On their own, sweet potato pancakes are pretty darn delicious. Top them with diced apples and tahini-maple syrup and you have a special breakfast that comes together in just 20 minutes. Apples add tart sweetness and crunch, while tahini lends nutty flavor and creamy texture to that traditional pancake topper: maple syrup.
Tahini-Maple Sweet Potato Pancakes Recipe
These tender pancakes are totally gluten-free, thanks to the power of mashed sweet potato and eggs.
Prep time 7 minutes
Cook time 13 minutes
Makes 4 (3-inch pancakes)
Serves 1
Nutritional Info
Ingredients
- 1
chopped small apple
- 2 tablespoons
maple syrup
- 1 tablespoon
tahini
- 1
baked and cooled medium sweet potato
- 2
large eggs
- 1 pinch
salt
Instructions
Dice 1 small apple. Place 2 tablespoons maple syrup and 1 tablespoon tahini in a small bowl and stir to combine.
Scoop out the flesh of 1 baked medium sweet potato into a small bowl. Add 2 large eggs and a pinch of salt. Mash and stir to combine.
Heat a large nonstick skillet over medium-high heat. Add the batter in 1/4-cup portions, leaving space between each pancake. Cook until browned on the bottom, about 3 minutes. Gently flip with a flat spatula and cook until the second side is browned, about 3 minutes more. Transfer to a plate and repeat cooking the remaining batter.
Top the pancakes with the apple and tahini-maple sauce.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.