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5 from 4 votes

Sweet Potato Millet Pancakes

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 1/2 cup millet flour
  • 1 cup spelt or gluten-free all-purpose flour (I like Bob's Red Mill One-to-One or King Arthur Gluten-Free Multi-purpose flour)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cane sugar or demarara sugar
  • 1 teaspoon apple cider vinegar
  • 1 1/4 - 1 1/2 cups almond or soy milk start by using 1 1/4 cups
  • 1 tablespoon vegetable oil such as safflower, grapeseed, or canola
  • 3/4 cup sweet potato puree*


  • Lightly oil a large skillet or griddle. Whisk together the flours, baking powder, salt, cinnamon, nutmeg, and sugar.
  • Whisk together the apple cider vinegar and 1 1/4 cups of the almond or soy milk. Stir in the vegetable oil and sweet potato puree.
  • Add the wet ingredients to the dry and mix until they're well combined. If the batter is overly thick, add more almond or soy milk, two tablespoons at a time, until it has the right consistency for pancakes (not runny, but easy to scoop and pour into your skillet).
  • Allow the batter to rest while you heat the skillet or griddle over medium heat. When the skillet is hot, add the batter in 1/4-cup scoops. Allow the batter to cook until small bubbles are forming on the surface of each pancake and the bottom is firm. Flip the pancakes and allow them to cook on the other side for another 2 minutes, or until both sides are golden and the pancakes are fluffy. Transfer the pancakes to cooling rack or a plate while you finish up the batter.


*3/4 cup sweet potato puree is about 1 medium sweet potato, baked or steamed and flesh mashed. You can also use canned puree, or you can substitute pumpkin!
In place of spelt or gluten-free, all-purpose flour, you can use regular, all-purpose flour or whole wheat pastry flour.