Gluten-free savory pancakes

Gluten-free, nut-free and easy to make

It’s international pancakes day and you know what this means, right? Yes, you got this! It is the perfect excuse to have pancakes! If you are on sweet team and you love traditional sweet pancakes then you should check out my gluten-free buttermilk pancakes. If you are looking for delicious savory alternative then this is the post for you. Those gluten-free savory pancakes are made with sweet potatoes and feta cheese. And, they are so easy to make, fluffy and full of flavor. Let’s get into breakfast!

“Your pancakes can be savory too! Equally delicious and satisfying”

–Panos Eats

What you will need

  • Sweet potatoes. You should shred the sweet potatoes for this recipe as we use them raw. When you are done shredding, I highly recommend to drain and access water out of the sweet potatoes. In order to do that you can place the shredded sweet potatoes in a clean towel, close it and twist it. You will be amazed on how much extra liquid those sweet potato holds. A little tip, if you don’t want to waste this sweet potato liquid, is to add it in your smoothies.
  • Feta cheese. You can buy the pre-crumbled feta cheese from the super market. However, I would highly recommend to crumb the feta by yourself as the pre-crumbled store bought contains powdered cellulose to prevent from caking.
  • Yogurt. I like to get 100% grass fed and organic traditional plain yogurt. The cows treated the way that they should be treated and the nutritional profile is better of a conventional yogurt.
  • Oat flour. If you don’t have oat flour you can substitute with blended rolled oats, just make sure that you use a little less.
  • Eggs. I like to get my hands on pasture raised organic eggs as the animals are getting treated the way that they should be treated.
  • Mint. It gives the pancakes great aroma.

How I served it

Those sweet potato pancakes pair nicely with sunny side up eggs! They meant to be together. So I served it with a couple of sunny side up eggs, cherry tomatoes and a touch of chopped mint on top for extra flavor. Of course Panos asked for his favorite eco-friendly bamboo plate*. We have a big collection of those and Panos loves picking which one to have breakfast at!

How to store

You can either, store this pancakes on an air-tight container in your fridge for up to 3 days. Alternatively, you can store them in a freezer bag in your freezer up to 3 months.

Are you a sweet potato lover?

If you are anything like us and you love sweet potatoes you should read about this amazing root vegetable on my sweet potato waffles post. In addition, if you look for more sweet potato inspiration take a look here:

Savory pancakes

Recipe by Panos EatsCourse: BreakfastDifficulty: Easy


Prep time


Cooking time




  • 1 cup shredded sweet potato packed

  • 1 cup crumbled feta cheese

  • 4 eggs

  • 3/4 cup oat flour

  • 1/2 cup plain yogurt

  • salt and pepper to taste

  • coconut oil or ghee to grease your pan

  • 1 tbsp chopped mint


  • Shred the sweet potato and place in a clean towel
  • Close the towel and squeeze the extra liquid
  • Make sure that you measure the sweet potato after you squizzed the extra liquid out
  • In a mixing bowl, add all your ingredients and stir to incorporate
  • Grease your pan with coconut oil and place two tbsp of the batter per pancake
  • Cook from one side for 5 minutes or until is easy to flip
  • Flip and cook from the other side for 5 minutes

Disclosure: this post may contain affiliate links, which means Panos Eats may receive a commission to help us run this site at no extra cost to you if you purchase something that we have recommended. While clicking these links won’t cost you anything!

Leave a Reply

Your email address will not be published. Required fields are marked *

Translate »