Fall Spiced Sweet Potato Pancakes with Maple Pecan Crumble Topping (Gluten, Dairy, and Refined Sugar Free)

In case you didn’t already know from all the Pumpkin Spice everything right now, it’s finally fall!! Or, if you’re in Arizona like me, it’s that time that people in other states like to call fall, but it’s actually still 100+ degrees here so we just eat fall-spiced food and pretend like we aren’t having heat stroke for the 5th month in a row.

Anyways, since this oh so magical time of year has blessed us with its presence once again (and because I happen to have a can of organic sweet potato puree in my pantry), I’ve decided to bless all of you with this AMAZING, delicious, 100% Fall to the wall, healthy fall spiced sweet potato pancake recipe!! And, because it’s fall and I’m a white girl, obviously I’m going to be super extra and top these hotcakes with an absolutely absurd amount of my fave maple pecan crumble topping.

Oh, and besides being tasty as heck, these bad boys are also dairy, gluten, and refined sugar free? Like Bailey, are you kidding me right now? I AIN’T KIDDIN’ PEOPLE!!! You need these in your life right now.

Fall Spiced Sweet Potato Pancakes with Maple Pecan Crumble Topping (Gluten, Dairy, and Refined Sugar Free)

  • Servings: 10 pancakes
  • Difficulty: easy
  • Print

Ingredients

    Pancakes:

  • 2 Tbsp virgin coconut oil, melted
  • 3/4 cup organic sweet potato puree
  • 2 eggs
  • 1 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 cup gluten free oat flour
  • 1 cup gluten free flour blend (I use Bob’s Red Mill 1:1 All purpose blend)
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Crumble Topping:

  • 1 cup gluten free rolled oats
  • 1/2 cup chopped pecans
  • 2 Tbsp gluten free flour blend
  • 1 1/2 + 1/2 Tbsp virgin coconut oil, melted- 2 Tbsp maple syrup + extra for topping pancakes
  • 1/2 tsp maple extract

Directions

  1. In a medium sized bowl, combine all crumble topping ingredients except for 1/2 Tbsp coconut oil and extra maple syrup. Stir to thoroughly combine and set aside.
  2. In another bowl, combine the 2 Tbsp coconut oil, sweet potato puree, eggs, almond milk, and vanilla and whisk to combine.
  3. In a large bowl, combine the oat flour, GF flour blend, baking powder, baking soda, cinnamon, and nutmeg.
  4. Add the wet ingredients to the dry ingredients and stir to combine.
  5. Heat a griddle or pan over medium heat and grease with a little coconut oil if needed. Once hot, pour about 1/3 cup of pancake batter onto your pan or griddle. Allow to cook about 1-2 minutes per side. Repeat until batter is used up.
  6. While your pancakes are cooking, heat another pan over medium low heat and add the remaining 1/2 Tbsp coconut oil. Add in the crumble topping and cook on low for about 5 minutes, stirring occasionally.
  7. Once the crumble topping and pancakes are done, top the pancakes with some crumble topping and extra maple syrup and enjoy!


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