Savory Sweet Potato Pancakes With Butternut Squash (Gluten-Free)
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
These Savory Sweet Potato Pancakes are a great way to incorporate more veggies at breakfast or lunch, without even knowing it! Sweet potato and butternut squash puree come together beautifully with chickpea flour and shredded cheese to form these truly delicious gluten-free pancakes!
*This post was originally published on September 12, 2020, and updated on July 27, 2023.
I originally created this recipe as a lunchbox recipe for my son who was just starting preschool at the time. It was a huge hit amongst him (and me and my husband!).
Now that my son has gotten more picky, I’ve adapted the recipe to mask the veggies much more so that the texture doesn’t turn him off. I’ve done that in these Baked Black Bean and Cheese Taquitos as well, which are also a great lunchbox option!
These Sweet Potato Pancakes can be made ahead of time and frozen so that you can have a very easy breakfast or lunch during busy weekday mornings!
Savory Sweet Potato Pancake Ingredients
- Sweet potato: you’ll need about 1 small sweet potato. This adds a slightly sweet flavor to the pancakes and is a great way to sneak in veggies!
- Butternut squash: another undetectable vegetable in these pancakes!
- Maple syrup: this is used to balance out the savory flavor of the chickpea flour.
- Chickpea flour: I like to use Bob’s Red Mill Chickpea Flour. It’s gluten-free!
- Water: to mix with the flour
- Baking powder: to help the pancakes rise.
- Salt: to season
- Shredded cheddar cheese: to round out these pancakes, help them bind, and because cheese is just delicious.
- Vegetable oil spray or olive oil: to coat the griddle.
How to Make Gluten-Free Sweet Potato Pancakes
STEP 1 – Cook sweet potato and butternut squash
In a small microwave-safe bowl, cover sweet potato and butternut squash in water and microwave for 5 minutes, until they are soft when pierced with a fork. Drain the water from the sweet potato and butternut squash.
STEP 2 – Mix dry ingredients
Meanwhile, in a large bowl, mix chickpea flour, water, baking powder, and salt together.
STEP 3 – Blend veggies
Add sweet potato, butternut squash, maple syrup, and shredded cheese to a food processor or high-speed blender and blend until smooth. Pour sweet potato mixture into the dry ingredients and stir until just combined.
STEP 4 – Cook the pancakes
Heat a griddle or large pan over medium heat and coat with olive oil or vegetable oil spray.
Pour 1/4 cupfuls of the pancake batter onto the heated griddle. Cook for about 4 minutes on the first side, flip, and cook for about 3 minutes more, or until golden brown. Note that cook time will vary based on how hot your griddle is and how large you make your pancakes.
What to Serve With Sweet Potato Pancakes
- A dollop of plain yogurt or sour cream and green onions
- Maple syrup
- A fried egg
- Plant-based sausage
- Salsa and guacamole/avocado
How to Store
Fridge: Store in an air-tight container in the fridge for up to 4-5 days.
Freeze: Wait until the pancakes have cooled completely. Then, place them in a freezer-safe container/bag with small pieces of parchment paper between each pancake so they don’t stick together. Reheat in the microwave until warm.
More Recipes You May Like!
Black Bean Fritters With Quinoa
No-Bake Apricot Energy Balls (Vegan + Gluten-Free)
DID YOU MAKE THIS RECIPE? LEAVE A COMMENT/RATING BELOW TO HELP OTHERS FIND IT, TOO!
If you tried these Savory Sweet Potato Pancakes or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Thank you so much!
Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Savory Sweet Potato Pancakes
Ingredients
- 1 cup sweet potato peeled and diced, (about 1 small sweet potato)
- ½ cup butternut squash cubed, (I use frozen squash)
- 2 tablespoons maple syrup
- 1 cup chickpea flour
- 1 cup water
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup shredded cheddar cheese
- Vegetable oil spray, (or olive oil)
Instructions
- In a small microwave-safe bowl, cover sweet potato and butternut squash in water and microwave for 5 minutes, until they are soft when pierced with a fork.
- Meanwhile, in a large bowl, mix chickpea flour, water, baking powder, and salt together.
- Drain the water from the sweet potato and butternut squash.
- Add sweet potato, butternut squash, maple syrup, and shredded cheese to a food processor or high-speed blender and blend until smooth.
- Pour sweet potato mixture into the dry ingredients and stir until just combined.
- Heat a griddle or large pan over medium heat and coat with olive oil or vegetable oil spray.
- Pour 1/4 cup scoops of the pancake batter onto the heated griddle. Cook for about 4-5 minutes on the first side, flip, and cook for about 3-4 minutes more, or until golden brown. Note that cook time will vary based on how hot your griddle is and how large you make your pancakes.
Notes
This post contains affiliate links in which I make a small commission upon you purchasing a linked item, at no extra cost to you. Thank you for helping me keep my blog running and for supporting my family!