Flourless Sweet Potato Pancakes – Paleo and Free of Gluten, Dairy, Grain, Gum, and Refined Sugar and No-Starch-Added

If you want to eat healthier and remove more added starch, flour, gums, and grains from your diet or that of your kids, these flourless sweet potato pancakes are a delicious start. High in protein, these gluten free pancakes contain no gum or dairy. They are also refined sugar-free and nut-free. Serve with pure maple syrup for a sweet breakfast treat.

This recipe is available to everyone.

Flourless Sweet Potato Pancakes – Paleo and Free of Gluten, Dairy, Grain, Gum, and Refined Sugar and No-Starch-Added

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Makes approx. 8 pancakes

Flourless Sweet Potato Pancakes – Paleo and Free of Gluten, Dairy, Grain, Gum, and Refined Sugar and No-Starch-Added

Healthy, delicious, and fluffy flourless gluten free sweet potato pancakes you can serve guilt-free!


  • 2 cups sweet potatoes*, peeled and cut into 1-inch cubes (1 very large yam/sweet potato)
  • 3 large eggs, at room temperature, separated (or 9 tablespoons white bean liquid from a can)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla
  • 6 tablespoons golden (or brown) flaxseed meal
  • 1 tablespoon gluten free baking powder (Rumford)
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt


  1. Place the cubes of sweet potatoes in a colander over a saucepan of low-boiling/simmering water and cover with a lid.
  2. Allow to steam until soft, 15 minutes or the potatoes easily mash and appear creamy.
  3. Remove from the strainer and puree in a food processor, blender, or by using a handheld blender.
  4. In a bowl, beat together the egg yolks, maple syrup, vanilla, flaxseed meal, baking powder, baking soda, cinnamon, and salt; set aside.
  5. Add the hot sweet potatoes a little bit at a time to the egg mixture and whisk thoroughly after each addition.
  6. In a separate bowl, beat the egg whites (or white bean liquid) until stiff, but not dry, peaks form. Fold them into the batter using a silicone spatula.
  7. Preheat a heavy skillet to medium heat with a little oil in the pan. Add 1/4 cup of batter per pancake, two to three pancakes in a 12-inch skillet. Allow the pancakes to cook for up to 5 minutes or until the batter of the pancakes no longer stick to the spatula when attempting to turn them over and bubbles form at the top. Adjust the temperature lower if needed to prevent burning. Turn them over and cook another minute or two or until they appear firm in the center when lightly pressed using the back of the spatula.
  8. Keep the pancakes warm on a wire rack in the oven (such as a cookie cooling rack over a baking sheet) and repeat with the remaining batter. This allows the pancakes to remain fluffy instead of steaming underneath.
  9. Serve with your favorite buttery spread, if desired and top with pure maple syrup.


*In the United States as well as some other countries, the term sweet potato and yam can be confusing. Different growers use different terms. True yams as the ones in Japan look nothing like what we have in our stores. We only can obtain sweet potatoes. You want the sweet potato that contains dark red skin and has a deep orange color inside, not yellow. Just ask your produce department if you're unsure.

Additional Steaming Methods: You will find additional ways of creating a steamer here on Food52.

Egg-Free: I use canned cannellini (navy) beans that are available on the website, Vitacost.com.

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