Tahini-Maple Sweet Potato Pancakes

published May 27, 2022
Snapshot Cooking
Tahini-Maple Sweet Potato Pancakes Recipe

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

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Joe Lingeman

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

  1. Dice 1 small apple. Place 2 tablespoons maple syrup and 1 tablespoon tahini in a small bowl and stir to combine.

  2. 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.

  3. 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.

  4. 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.