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Gluten Free Pancakes

The sweetness comes from roasted sweet potatoes, coconut oil, vanilla, and cinnamon. There’s no sugar in the pancakes, and they are gluten-free, so the taste of the maple syrup poured over them at the end can really shine through. Give them a try!


  • 1/4 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • Dash of cinnamon
  • Pinch of salt
  • 1/2 cup roasted sweet potatoes, cooled and mashed
  • 1 egg, whisked
  • 7 tablespoons milk (any kind)
  • 2 tablespoons coconut oil, plus extra for cooking the pancakes
  • Maple syrup, for garnish


Whisk the dry ingredients together in a large bowl, then add the wet ingredients and whisk to incorporate.

Heat a skillet over medium heat for a minute or two. Add the coconut oil, and when it starts to shimmer, drop the batter into the pan in large spoonfuls, leaving a few inches of space in between. When the tops of the pancakes start to bubble, leaving behind tiny holes, gently flip the pancakes with a flexible spatula. When they are browned on the second side, transfer to a plate.

Serve warm and top with maple syrup.

Rachael Ray