Buckwheat Sweet Potato Pancakes
Prep time
Cook time
Total time
Delicious egg-free, gluten-free, and dairy-free sweet potato pancake recipe
Recipe type: Breakfast, pancake
Serves: 4
  • ½ cup cashew flour (or ½ c cashews)
  • 1 c buckwheat flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • 1 c pureed sweet potato, canned (or 1 medium-large potato)
  • ¼ c refined sesame oil (grass-fed butter, coconut oil, or other favorite oil)
  • ¼ c water
  • 1 tsp distilled vinegar
  1. If you're starting with a fresh sweet potato, cover in foil and bake in the oven for 1 hour. Cool, peel, and puree using your food processor.
  2. Make the cashew flour if you're starting from cashews with your food processor.
  3. Mix the pureed sweet potatoes, oil, water, and vinegar in a medium bowl.
  4. In another bowl, mix the cashew flour, buckwheat flour, baking soda, and cinnamon.
  5. Add the liquid ingredients to the dry ingredients and mix until combined.
  6. Lightly coat a griddle or non-stick saute pan with oil and heat on medium. Ladle ¼ of the batter. Shape to make a large circle if the batter is thick.
  7. Cook until the bottom is golden. Flip and cook until the other side is golden.
  8. Follow the same instructions to cook the rest of the batter.
  9. Serve with fruits and a small amount of your favorite sweetener.

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If the pancake are too thick, the center might not completely cook.

Nutrition Information
Serving size: 1 pancake Calories: 398 Fat: 23.6 Saturated fat: 3.6 Carbohydrates: 40.1 Sugar: 5.3 Fiber: 8.6 Protein: 8.7 Cholesterol: 0
Recipe by Nour Zibdeh at https://nourzibdeh.com/buckwheat-sweet-potato-pancakes-gluten-free-dairy-free-egg-free/