Buckwheat Sweet Potato Pancakes

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Buckwheat Sweet Potato Pancakes are 3 ingredients (excluding water) delicious, Gluten-free pancakes made without any leavening agent. It does have any baking powder or baking soda and are perfect for breakfast or lunch.

Ingredients used in Buckwheat Sweet Potato Pancakes

These Pancakes use boiled and mashed Sweet potato and gluten-free Buckwheat flour. For flavoring, I have added Cinnamon and they are shallow fried in Ghee or Clarified Butter. To make it Vegan and dairy free one can use coconut oil or any vegetable oil of choice. 

I love to add veggies and fruits to my pancakes and rotis. I already have a recipe with Whole Wheat Chocolate Sweet Potato Pancakes on my blog. However I wanted to make a Farali or Vrat food, where wheat is prohibited, so I could not make the whole wheat pancake.

Buckwheat Flour

I decided to give the Buckwheat flour a try. I have detailed more about this gluten-free Buckwheat flour in my Farali Kuttu ki Khichdi recipe on my blog. Another Pancake that I often make using Buckwheat is this, Buckwheat Groats Pancake.

I always make this Farali Kuttu aur Dhaniya Panjiri for Janmashtami. You can make this anytime as it is considered to be healthy. Kuttu aka buckwheat flour and Dhaniya, i.e. coriander seeds powder is roasted in ghee along with some nuts and seeds, to make it a power-packed snack.

If you like another easy recipe check out this Farali Kuttu aur Singhara ka Dhokla (Buckwheat And Water Chestnut Flour Steamed Cake), which can be served for breakfast or a meal.

Sweet Potato

Sweet potatoes are generally consumed during fasting to give the necessary energy and carbs. They are starchy and nutrient-dense root vegetables. I like to make this Sweet Potato Bread and this healthy Horse Gram and Sweet Potato Patties from these root vegetables.

Did you check this Air Fryer Baked Sweet Potatoes without oil or this Crispy Baked Oven Fries? There are a few more recipes with sweet potatoes if you want to check click here.

Recipe process of Buckwheat Sweet Potato Pancakes

Coming back to the recipe, since Sweet potatoes are already sweet, I have not added any sugar to these pancakes. I have even not added any salt to this, as It was my no-salt day and I did not feel it. Ghee gives it a nutty salty flavor. But if you want you can add sendha namak or salt of your choice.

These pancakes can be cooked either thin like crepes or a bit thick like American pancakes. The choice is yours. I enjoyed it with a drizzle of maple syrup or honey.

So this month for the group, Shhh Cooking Secretly Challenge we had a pancake theme. It was suggested by Archana from The Mad Scientists Kitchen. She wanted us to make some different pancakes. She has a wonderful blog and has a few special Goan recipes on her blog. I have to try her Alle Belle (Goan Coconut and Palm Jaggery Pancakes).

Though my Initial shortlisted pancake was very different, I could not source the ingredients and hence asked Rafeeda my partner for this challenge to change the ingredients. She was so accommodating and accepted my request. So she gave me Flour and Cinnamon and I made these healthy pancakes.

And did I tell you Rafeeda has a wonderful blog called The Big Sweet Tooth and I love her delicious bakes. She has a special section for Malabar Recipes and I have to try her Kai Pathiri|Orotti (Malabar Rice Pancakes). I gave her apple and Cinnamon and she made these delicious Oats Apple Cinnamon Pancakes. 

Buckwheat Sweet Potato Pancakes

Buckwheat Sweet Potato Pancakes are 3 ingredients Gluten-Free farali pancakes made without any leavening agent and are perfect for breakfast or lunch.

4.95 from 17 votes

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Course: Breakfast, Dinner, Lunch

Cuisine: American

Keyword: Gluten Free, Gluten-Free Flour, Indian Fasting Recipes, less than 5 ingredients, Pancake, Sweet Potato

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Author: Renu Agrawal-Dongre

Equipment

• Tawa/Griddle/Pan
• Measuring Cups and Spoons
• Bowls

Ingredients

• 1 Cup Boiled and Mashed Sweet Potato
• 1 Cup Buckwheat Flour
• 1 teaspoon Cinnamon Powder
• 1.5 cup Water (One can use milk too)
• 1 teaspoon salt (Optional – I have not added)
• Ghee/Butter/oil for shallow frying

Instructions

• Peel and mash the boiled sweet potato evenly.
  1 Cup Boiled and Mashed Sweet Potato
  
• Add in the Buckwheat flour, cinnamon and give it a quick mix.
  1 Cup Buckwheat Flour, 1 teaspoon Cinnamon Powder, 1 teaspoon salt
  
• Add water slowly to make a lump free batter. Do not add all water in one go or else you will have a hard time mixing it.
  1.5 cup Water
  
• Check my you tube video for consistency of the batter.
• Let the batter rest for 5-10 minutes.
• Heat a pan on medium heat. Add ½ a teaspoon of ghee.
  Ghee/Butter/oil for shallow frying
• Once hot, take a 2-3 tablespoon of batter and pour it on the hot pan.
  
• It will take the shape. If you want it thin, start to make a dosa/crepe moving in a circle in clockwise direction.
• Let this cook for 2-3 minutes. After 2-3 minutes it will start leaving the edges.
• Flip and cook on the other side.
  
• Once done serve it with a drizzle of maple syrup or honey

Notes

• 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
• One can add salt if required.
• Instead of Buckwheat Flour whole wheat flour or plain flour can be used
• To make it, Vegan use oil.
• One can make the batter the night before and keep it refrigerated.
• Any leftover batter can also be kept in the fridge.
• The batter stays good for 2-3 days when refrigerated.

 

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Updates

This post was first published on 29th March 2020, and today 20th October 2023, I am updating it with more pics and more content for better user experience. Sharing this with Foodies_RedoingOldPost for the 112th post.

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