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!
Servings: 6 6-inch pancakes
Calories: 200kcal
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!