March 7, 2026 Ellen 0 Comments

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Crispy & Chewy: Gluten-Free Sweet Potato Sesame Pancakes

Indulge in the perfect fusion of textures with these Sweet Potato Pancakes, crafted with sweet rice flour (mochiko) for an irresistibly chewy, mochi-like center and a golden, crisp exterior. Naturally gluten-free and vibrant in color, these pancakes are elevated with a nutty crunch from toasted sesame seeds, making them a standout dish for breakfast, brunch, or a wholesome snack.

Why You’ll Love These Sweet Potato Mochi Pancakes

Unique Texture: The use of sweet rice flour creates a “QQ” or bouncy texture that traditional flour just can’t match.
Naturally Sweet: Roasted sweet potatoes provide a deep, earthy sweetness and a boost of Vitamin A.
Gluten-Free & Nutrient-Dense: A satisfying, allergen-friendly option that doesn’t compromise on flavor.
Aromatic Finish: Topped with toasted white sesame seeds for a sophisticated, nutty aroma in every bite.

Key Ingredients

Mashed Sweet Potato: For natural moisture and a beautiful orange hue.
Sweet Rice Flour: Also known as glutinous rice flour, the secret to that signature chewy bite.
Toasted Sesame Seeds: Adds a savory depth and a delightful crunch.

Buttermilk pancakes with maple syrup? Is that like sweet potato pancakes? Perhaps you have the vice versa experience. I’m sure a pat of butter and maple syrup drizzled on top would be amazing on these sweet potato pancakes, but I grew up eating them plain as-is. They are great for breakfast, obviously, and also as a snack. I remember begging my mom to make these for dinner. Before I was tall enough to see the top of the stove, I would stand on a chair, impatiently waiting and watching as my mom would fry these up.

Here’s an idea: make these as part of your next Thanksgiving spread! If you always have a sweet potato side, sweet potato pancakes would make a deliciously unique and innovative side dish.

What’s in the pancakes

sweet potato
sweet rice flour
sugar
sesame seeds

Sweet Potato Pancakes

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Sweet potato pancakes blends the sweet starchy flavors of sweet potatoes with the deliciously addicting texture of mochi. Whether you’re looking for a healthy gluten-free breakfast or a unique Asian-inspired dessert, these sweet potato sesame pancakes are as versatile as they are delicious. Serve them warm with a drizzle of maple syrup, a dollop of Greek yogurt, or enjoy them plain to appreciate the subtle sweetness of the potato.

Author: Ellen

Ingredients

Units Scale

1 large (400 grams) sweet potato
50 grams granulated sugar
130 grams sweet rice flour
pinch of salt
toasted white sesame seeds
neutral oil for frying

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Instructions

Peel the skin off the sweet potato and cut them into 1/4 inch slices. Arrange them evenly on a dish and steam on medium heat for about 16 to 18 minutes until they are soft and mashable.
In a large bowl, mash the sweet potatoes with the sugar and salt until it throughly mashed into a puree. Add the sweet rice flour and kneed until it becomes a dough. It should feel like a dough. If it is too wet, add more rice flour, 1 teaspoon at a time until you get a dough consistency.
Divide the dough into 8 equal pieces and roll them into balls. Using the palm of your hands, press down on the balls until you get a pancake shape.
Sprinkle with sesame seeds and press down gently on the seeds so they stick to the top of the pancakes.
Heat a non-stick pan with a neutral oil on medium heat. Fry for about 3 to 4 minutes on one side. Flip the pancakes and add about 1/8 cup of water to the pan. Pour the water between the pancakes, not over them. Cover the pan with a lid and let that steam for 4 minutes. Remove the lid and continue the cook the pancakes for another 3 minutes without flipping. Check that the pancakes are golden brown. If you like them to be more crispy, cook for a few minutes longer.
Arrange the pancakes on a plate without touching each other while they are hot. They will be sticky but will get less sticky as it cools. They are stackable once they are warm. Enjoy them hot or warm.