Gluten free Vegan Sweet Potato Pancakes with Chia Hemp and Buckwheat



• 1/4 cup gluten free Sorghum flour
• 1/3 cup Gluten free all purpose flour
• 1/4 cup rolled oats (blended/processed)
• 2 tbs of tapioca starch
• 2 cups of vanilla almond milk (or your choice of non dairy milk)
• 1/3 cup of sweet potato (cooked)
• 1/3 cup of coconut sugar
• 1 tsp vanilla extract
• 1/4 cup of Qia brand superfood chia hemp and buckwheat cereal
• a few pinches of cinnamon


1. Blend oats to a flour like texture ( I used a food processor and measured the oats after blending)
2. Now you can mix all the ingredients (make sure it is blended thoroughly)
3. Heat pan to medium/high and add a tad bit of oil (preference) I used coconut oil
4. Use a scoop or a small ladle and drop the scoop onto the pan or griddle and spread with the back of the ladle to create and even thickness in a circular shape (at this point I used a cinnamon and sugar shaker and lightly sprinkled the uncooked side of the pancake)
5. When the edges of the pancakes show bubbles it’s should be ready to flip
6. Once your pancakes are done you can use syrup or , in my case, agave nectar and dig in
7. Enjoy!




*Please please please give me credit if you used my recipe and also I would love to hear feedback!!! Thank you so much 🙂
*you can follow my Instagram at wellness_bae to see other things I make/eat


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