Low FODMAP sweet potato pancakes
The last breakfast recipe that I shared on the blog is from march last year and that is quite a while. I thought it was about time that I shared another breakfast recipe with you. And I have a special pancake recipe for you today: low FODMAP sweet potato pancakes!
Maybe you are thinking, sweet potatoes in a pancake? Yuk! But believe me, this is really tasty. The sweet potatoes make the pancakes slightly sweeter, but apart from that you don’t even taste that they are in it ánd they give your breakfast some extra fiber. That makes these pancakes a healthy start of your day!
The ingredients of the sweet potato pancakes
- Gluten-free flour: I use Mix It Universal from Schär.
- Buckwheat flour: next to a gluten-free flour mix, I also use buckwheat flour in these pancakes. Buckwheat flour is rich in fiber and is great to make thick American-style pancakes. Buckwheat has quite a special flavour that you might have to get used to at first, but for me it has grown into a pantry staple.
- Sweet potato: the most exciting ingredient of these pancakes! Sweet potato is low FODMAP up to 75 gram per serving. This recipe is for 3 persons and contains 150 gram sweet potato, so this is a safe portion size.
- Flaxseed: I add flaxseed for some extra fiber. You don’t taste this in the pancakes.
- Baking powder: the baking powder makes the pancakes thick and fluffy.
- Unsweetened almond milk: because this is a vegan recipe, I use unsweetened almond milk. You could also use lactose-free cow’s milk, if you don’t mind whether the recipe is vegan or not.
- Toppings: no pancakes without toppings! I topped these pancakes with raspberries, chopped pecans and a splash of maple syrup. For the raspberries, I used frozen raspberries that I thawed in the microwave beforehand.
Will you let me know if you have made my low FODMAP sweet potato pancakes? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.Print
Low FODMAP sweet potato pancakes! Breakfast pancakes with a lot of fiber, but also very tasty. Win win! Gluten-free, lactose-free and vegan.
- 120 g (1 cup) gluten-free flour (I use Mix it Universal from Schär)
- 120 g (1 cup) buckwheat flour
- 2 tsp baking powder
- A pinch of salt
- 150 g (1 cup) sweet potato
- 300 ml (1 1/4 cup) unsweetened almond milk
- 2 tsp flaxseed
- 30 ml (2 tbsp) maple syrup
- 80 g (2/3 cup) raspberries
- One small handful of chopped pecans
- Cut the sweet potato into pieces. Boil for 15-20 minutes until the potato has softened.
- Drain well and mash.
- Mix the two kinds of flour with the salt, baking powder and flaxseed.
- Add the mashed sweet potato and the almond milk. Stir everything together until you have a smooth batter.
- Heat some oil in a pan and add batter to the pan to form a small pancake. I did this with a 1/4 cup to make pancakes of the same size. I baked 3-4 pancakes at once in my pan. Bake the pancakes for 2-3 minutes on one side. Flip them and bake for another 1-2 minutes. Repeat this until all the batter is finished.
- Stack the pancakes and top with raspberries, chopped pecans and maple syrup.
- Prep Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: International
- Serving Size: 1 serving (1/3 of the recipe)
- Calories: 465
- Fat: 9
- Carbohydrates: 85
- Fiber: 10
- Protein: 8
Keywords: low FODMAP sweet potato pancakes, sweet potato pancakes, breakfast pancakes, gluten-free pancakes, vegan pancakes, sweet potato pancakes
Together we go for a calm belly!
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