Sweet Potato Kefir Pancakes

This foolproof recipe yields 18 four-inch light, fluffy, and irresistibly tasty gluten-free pancakes (3 pancakes per serving).

Course Breakfast

Cuisine Breakfast

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 271kcal

Author Amee

2 cups gluten-free 1:1 all-purpose flour I use King Arthur brand (you can swap with regular all-purpose flour)
1 tbsp baking powder
3 tbsp light brown sugar or coconut sugar
1 tsp cinnamon
¼ tsp salt
⅛ tsp nutmeg
1 cup pureed sweet potato
2 large eggs
1 cup plain kefir
1 cup 2% milk I use Fairlife for an added protein boost
1 tsp pure vanilla extract

Whisk all dry ingredients together until blended. Then stir in the sweet potato, eggs, kefir, milk, and vanilla until just mixed. Allow the batter to sit for 5 minutes while you heat the skillet.
Heat a non-stick skillet or griddle over medium heat (don't get it too hot or the exterior of the pancake will brown before the center is set). Drop a pat of butter into the pan (or spray the pan with avocado oil) and scoop ¼ cup of batter for each pancake.
They are ready to flip when they start to bubble. Cook each side until lightly golden and the center is set.
Serve immediately with your favorite topping or syrup. Homemade whipped cream and cinnamon is great here!