Sweet Potato Pancake Recipe: Gluten and Dairy Free

I love any type of potato pancake drenched in apple sauce.  Since Hanukkah fell on Thanksgiving this year, we had turkey along with potato and sweet potato pancakes.  Talk about scrumptious.  But you don’t have to wait until Hanukkah to eat sweet potato pancakes all year round.  You will be licking your chops in no time with this easy sweet potato pancake recipe.

Before we start, you can half the amount of the ingredients.  We did since hubs and I are the only ones who eat the sweet potato pancake version.  I adapted this recipe from Jessica’s Gluten Dairy Free Kitchen.

Ingredients for Sweet Potato Pancake Recipe

5 pounds of organic sweet potatoes.

3 medium organic onions (I used what I had which is a few small red onions and the rest yellow onions.)

5 whole organic eggs*

1/2 cup of organic brown rice flour.  You can use sorghum flour as well.  (I grind my own flour right before I need it with my KitchenAide grain mill attachment. Don’t ask.)

2 teaspoons of salt.  (You can add more if you like. I don’t like salt. You can use this salt instead for a lower salt content.)

2 teaspoons of black pepper.

Coconut oil for frying.

*Note:  If you want to make the pancakes vegan, you can substitute the eggs with a “chia seed” egg. Add  3 tablespoons of warm water to one tablespoon of chia seeds. Let it sit for 15 minutes until it gels.

In this  case, it would be 15 tablespoons of water and 5 tablespoons of chia seeds.  I haven’t tried this vegan version yet.

Steps.

Purist like to grate  the potatoes and onions by hand. I am lazy.  Plus, I tear up my hands with my hand grater.

I simply use my food processor.  (This 14 cup Cuisinart food processor is my new love.)

1.  Once your grate the sweet potatoes and onions, you want to squeeze out the water.  Some people use a cheesecloth and others use a strainer.  I use a strainer and push on the sweet potatoes to squeeze out the water.  Let it sit for 15 minutes to allow the liquid to drip.

2.  Combine the salt, pepper and eggs.  (Don’t forget to save those egg shells.  See here what you can do with them.)

3.  Add the flour.

4.  Add the flour mix to the potato/onion mix.  Mix it well.

5.  If you are using a stainless steel skillet, use about 1/2 cup of oil.  I always drop a small drop of water to see it the oil is  hot.   (If you are thinking about a new non-Teflon grill/griddle, take a look at Lodge’s cast iron grill.  This grill is on my “want” list.)

6.  Quick test. Grab a spoonful of potato in your hand and if  it doesn’t hold together, the mixture needs another egg.

7.  Make your pancakes about 2 to 3 inches.  A small handful is a good guide.    Cook them for about 2 to 3 minutes, watching to see if the edges start to darken.  Then flip the pancakes and cook them for another couple of minutes.

7.  Keep the cooked ones in the oven while finishing up the remaining potato mixture.

Serve with…

I love my potato pancakes with applesauce.  If you love applesauce as much as I do, be sure to have some of your own crock-pot sugar free applesauce on hand.

On the other hand, my sons love them with sour cream.  (If you are a vegan or dairy-free, you can use vegan sour cream.  It tastes just like real sour cream.)

Join the Conversation

• Do you love potato pancakes?
• If so, what ingredients do you use to make your sweet potato pancake recipe.

P.S. If you love sweet potatoes as much as I do, you might want to grow them.  Read here for more information.

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