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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.

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

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.

Close up view of Gluten-Free Farali pancakes served in a white plate with grey and brown lining.
Gluten-Free Farali pancakes

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.

Pancakes top view

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.


Top view of Gluten-Free Farali pancakes served in a white plate with grey and brown lining.
Gluten-Free Farali pancakes

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.

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

Youtube Video link for Buckwheat Sweet Potato Pancakes

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


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 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
Cook Time: 20 minutes
Author: Renu Agrawal-Dongre

Ingredients

  • 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

Instructions

  • Peel and mash the boiled sweet potato evenly.
    1 Cup Boiled and Mashed Sweet Potato
    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
    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.
    1.5 cups Water or as required
    Batter for buckwheat Sweet Potato Pancakes.
  • 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.
    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.
  • 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.
 
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
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.




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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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Recipe Rating




Jayashree T Rao

Monday 6th of November 2023

Beautiful pancakes with buckwheat flour and sweet potato. I need to try using buckwheat flour now, been reading many recipes with it. Lovely share.

Kalyani

Sunday 29th of October 2023

I am yet to try Buckwheat flour although its very easily available where I live. the little munchkin is sure to love this pancake treat for a weekend :-) bookmarking !

Swati

Saturday 21st of October 2023

Delicious and so nutritious breakfast recipe that we can consume even during fasting days! Lovely share!! I will try it

Jackie Niemczak

Monday 21st of August 2023

I tried to make the pancakes. My first problem was that one cup of sweet potatoes was no where near 40g, it was closer to 200g. The batter was too thick, so I added more water to make it closer to your video. Then my second problem was that the pancakes would not cook through. I took some of my batter and added more buckwheat flour to it and it looked even closer to the video. I would have one side nice and crispy, flip it, and cook the other side to well-browned. Once cooled a little I tried it and it was still batter even though it was only about 1/4 inch thick. I know different sweet potatoes have different qualities and work better for different recipes. I am using orange sweet potatoes. Do you have any suggestions?

Renu Agrawal Dongre

Monday 21st of August 2023

Hi, Thank you for your feedback. I will check with respect to the weight. At times as you said the potatoes are different and weights too. I will cross check and confirm. With respect to cooking it should have been done, I am not sure why it did not cook through. However, at times buckwheat pancakes might appear a little soft, but they should be cooked thoroughly. I will re-create it and let you know. Please give me some time.

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