Skip to Content

Buckwheat Sweet Potato Pancakes

Sharing is caring!

Buckwheat Sweet Potato Pancakes are 3 ingredients (excluding water) delicious, Gluten free pancakes made without any leavening agent, that is it does not have any baking powder or baking soda. They are perfect for breakfast or lunch.

Close up look of Buckwheat Sweet Potato Pancakes, layered one above the other with a drizzle of maple syrup and garnished with pomegranate

These Pancakes use boiled and mashed Sweet potato and gluten free Buckwheat flour. For flavouring 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 in my pancakes and rotis. I already have a recipe with Whole Wheat 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 which I often make using Buckwheat is this, Buckwheat Groats Pancake.


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 vegetable.


Pancakes top view

Coming back to the recipe, since Sweet potatoes are already sweet, I have not added any sugar in these pancakes.I have even not added any salt in this, as It was my no salt day and I did not feel it. Ghee gives it a nutty salty flavour. 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.

Buckwheat Sweet Potato Pancakes, layered one above the other with a drizzle of maple syrup and garnished with pomegranate


Theme

So why I am talking of pancakes today is that our Shhh Cooking Secretly Challenge group has now completed all the Indian States and now we have started a new challenge where every member would give a theme.

So this month the pancake theme was suggested by Archana from The Mad Scientists Kitchen. She wanted us to make some different pancakes. She has a wonderful blog and has 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 this .

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 this delicious Oats Apple Cinnamon Pancakes. 


Here goes the recipe of Buckwheat Sweet Potato Pancakes

Ingredients

  • Approximately 40 grams – 1 Cup Boiled and Mashed Sweet Potato
  • 1 Cup Buckwheat Flour
  • 1 teaspoon Cinnamon Powder
  • 1.5 cups Water or as required (One can use milk too)
  • 1 teaspoon salt (Optional – I have not added)
  • Ghee/Butter/oil for shallow frying

Preparation

  • Peel and mash the boiled sweet potato evenly.
Boiled and Mashed Sweet Potato
  • Add in the Buckwheat flour, cinnamon and give it a quick mix.
Buckwheat Flour and Cinnamon added to Sweet Potato
  • 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.
  • Consistency of the batter should be as seen in the below video.
  • Let the batter rest for 5-10 minutes.
  • Heat a pan on medium heat. Add ½ a teaspoon of ghee. 
  • Once hot, take a 2-3 tablespoon of batter and pour it on the hot pan.
Batter Added in 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.
The pancake starting getting cooked on the bottom
  • Flip and cook on the other side.
The bottom side of pancake being cooked, and the earlier side which was down is cooked
  • 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.


Buckwheat Sweet Potato Pancakes, layered one above the other with a drizzle of maple syrup and garnished with pomegranate

Buckwheat Sweet Potato Pancakes

Buckwheat Sweet Potato Pancakes are 3 ingredients Gluten free pancakes made without any leavening agent and are perfect for breakfast or lunch.
5 from 11 votes
Print Pin Rate Save
Course: Breakfast, Dinner, Lunch
Cuisine: American
Keyword: Buckwheat, Gluten Free, less than 5 ingredients, Pancake, Sweet Potato
Prep Time: 15 minutes
Cook Time: 20 minutes
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 1 Cup Boiled and Mashed Sweet Potato (approximately 40 grams)
  • 1 Cup Buckwheat Flour
  • 1 teaspoon Cinnamon Powder
  • 1.5 cups Water or as required (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.
  • Add in the Buckwheat flour, cinnamon and give it a quick mix.
  • 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.
  • Consistency of the batter should be as seen in the video above.
  • Let the batter rest for 5-10 minutes.
  • Heat a pan on medium heat. Add ½ a teaspoon of ghee.
  • 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.
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu



Pin it for Later:

Buckwheat Sweet Potato Pancakes are 4 ingredients Gluten free pancakes made without any leavening agent and are perfect for breakfast or lunch.


Linking this with: 

Ssshhh Cooking Secretly


Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.

If you tried this recipe, please comment below and do not forget to rate the Recipe.

Also, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter and @Renunad on Instagram.

Subscribe to my email list so that you get the new recipes straight in your mailbox.

Let’s be Friends

Disclaimer & Privacy Policy


Sharing is caring!

Indian Style Avocado Lassi
Previous
Indian Style Avocado Lassi |Avocado Yogurt Smoothie
Farali Singhara Paratha served along with Rajgira Kadhi
Next
Farali Singhara Paratha (Gluten Free)
Recipe Rating




Marie C

Thursday 28th of January 2021

Can I prep this batter the night prior to wanting to cook them? If yes, should I omit anything until I’m ready to cook? Thanks!

Renu Agrawal Dongre

Thursday 28th of January 2021

Hi, Yes You can definitely make the batter the night before. I always do and also keep any leftovers. The batter stays good for 2-3 days. I will add that in the post, thanks for the question. Regards, Renu

Swarna

Thursday 15th of October 2020

Amazed. I live in South Korea and in gluten free diet. I had boiled sweet potatoes. I had buckwheat flour. I wondered if something could be made of the two. I googled n saw your recipe. Easy . Simple.taste great.thank u.

Renu Agrawal Dongre

Friday 16th of October 2020

Thank You so much, glad that you liked it

Sasmita

Thursday 30th of April 2020

Pancakes with buckwheat and sweet potato sounds interesting Renu ! One cant figure out the use of sweet potatoes here, lovely idea it is :). Will make this when I will get the buckwheat flour sure

Renu Agrawal-Dongre

Thursday 30th of April 2020

Thank you, hope you like it

Seema Sriram

Tuesday 28th of April 2020

Oh my god, not a single one in my house will believe it has sweet potato or it is healthier. Tey will staright head for it. love the little video for the batter consistency

Renu Agrawal-Dongre

Wednesday 29th of April 2020

Thank You

Jayashree T.Rao

Thursday 23rd of April 2020

Good one here with buck wheat and sweet potato, it looks tasty and a healthy breakfast. I need to try using buckwheat now.

Renu Agrawal-Dongre

Thursday 23rd of April 2020

It is a very healthy one. Thank You