The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
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Sweet Potato Pancakes

The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
Sweet Potato Pancakes

Delicious brunch idea or a perfect healthy side dish.

  • Prep Time


  • Cook Time


  • Total Time


  • Course


  • Servings

    8 pancakes


  • 3 Medium-sized sweet potatoes ( peeled & steamed or boiled until soft)
  • 2 tablespoons tomato puree
  • 2 tablespoons tahini
  • juice of 1 lime
  • 2 garlic cloves
  • 1 tsp cumin powder
  • 3 tbsp quinoa flour ( rice flour or oat flour will also work)
  • Fresh coriander ( a handful)
  • salt pepper & chili powder ( to taste)
  • 1-2 tablespoons olive or avocado oil


  • Start by mashing the steamed sweet potatoes to make sure there are no lumps.
  • Add in all the ingredients: garlic, lemon juice, tahini, flour, tomato paste & mix with the potatoes
  • Mix in your spices & salt according to taste
  • Wet your  hands with water then shape the pancakes into even sizes ( you should be able to get 8 pancakes, depending how large or thick you like them.
  • Dust with some more quinoa flour top and bottom & place on a plate.
  • Preheat your oil & cook the pancakes until golden on both sides.
  • Serve with a squeeze of lime juice.