Gluten Free Almond Pancakes with Candied Sweet Potatoes and Maple Butter

These pancakes are hands down the fluffiest gluten free pancakes I have EVER made. And let me tell you, I’ve made about a million gluten free pancakes. Flash back to 6th grade when I was first diagnosed with Celiac and my mom accomplished the daunting task of 1) scouring the grocery story for anything and everything gluten free (and asking the “natural foods” section stocker to go buy a bunch of new products when she couldn’t find anything decent), 2) coming up with creative, non-gluten-containing recipes for literally everything, and 3) making me gluten free food EVERY DAY. Hats off to mom, everyone. Fast forward a year to 7th grade, and we had perfected the gluten free pancake game. Back then (16ish years ago), there were about two gluten free brands in the store that made anything remotely edible, but they still sucked, so we would make nearly everything at home (queue the “this is how we got started in gluten free baking” story). Pancakes were the easiest and fastest substance to make to fuel and now-growing (I had stopped growing due to Celiac damage) 12 year old. So, every day, we would make a batch of gluten free pancakes, usually sandwiched with honey or almond butter, stuff them into a tupperware, and toss them in my backpack for a mid-middle-school-day snack.

This started out as a fantastic plan, but one year in I was getting a little tired of pancakes and we moved on to more creative snacking ideas. Now, years later, I’m finally getting on the pancake train again, not in small part thanks to Erin at Basil and Beauty, who you’ve heard us talk about before! She runs an awesome blog and Instagram with the most mouth-watering recipes for everything from za’atar roasted beats, to Thai curry, to candied sweet potatoes and maple butter (the recipe that goes with these pancakes!). This is our fourth collab with Erin and it was once again a winner. Erin’s candied sweet potatoes (with maple syrup, cinnamon, roasted until they’re literally candy) and homemade maple butter are an absolute DREAM paired with these pancakes. And it’s healthy! (ish) – you’re eating veggies and almonds, right?!

So, here’s the recipe for the essential candied sweet potatoes + maple butter pairing for these pancakes (a glass of milk isn’t a bad idea either), and if you’re into these recipes, check out our other collabs with Erin! These spiced pear cupcakes paired with vanilla pear tea, or this pumpkin swiss roll paired with pumpkin spice golden milk, or this zesty mandarin pound cake paired with spiced blood orange tea (SO GOOD).

Recipe for the Candied Sweet Potatoes + Maple Butter Here!

Print Recipe

Gluten Free Almond Flour Pancakes with Candied Sweet Potatoes and Maple Butter

These are the fluffiest gluten free pancakes – made with almond flour and topped with candied sweet potatoes and maple butter!

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Keyword: almond, almond flour, breakfast, butter, easy, fluffy, gluten free, healthy, maple, pancakes, simple, sweet potatoes

Servings: 6 6-inch pancakes

Calories: 200kcal

Author: Amelia Farber

Equipment

• Frying pan

Ingredients

• 2 large eggs
• 1 tsp vanilla extract
• 1 2/3 Cup buttermilk
• 1/2 Cup sour cream
• 1 1/4 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
• 1 1/4 Cup packed blanched almond flour
• 1 Tbsp white sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

• First, make your candied sweet potatoes and maple butter using this recipe here! This will take about 35 minutes, so plan ahead. While the sweet potatoes are roasting in the oven, you can start making your pancakes!
• Make your pancakes. In a large bowl, whisk together the eggs, buttermilk, sour cream, and vanilla until smooth, add in the flour, almond flour, sugar, baking powder, baking soda, and salt and whisk to combine, about 10 seconds. The batter should be very thick but not dry. If it's too runny, add more almond flour. Then, start heating a medium-sized frying pan on medium-low heat and spray with cooking spray or add your choice of neutral oil to the pan. Scoop about 1/3 cup of batter into the pan once it's hot, leaving the 4-inch circle thick – do not spread the batter larger. Cook for 3-4 minutes per side, letting the pancakes get deep golden brown on each side (if you flip too soon, the pancakes will not be thick and fluffy). Then, serve with your candied sweet potatoes and maple butter!

Tag @sisterssansgluten on Instagram if you snap a photo of your pancakes!

Food photography and styling by Amelia Farber