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sweet potato grapefruit pancakes

Sweet Potato & Grapefruit Pancakes

Here’s a gluten-free pancake recipe that is full of goodness. It’s based on a batter made with sweet potatoes and ricotta, with the tang of red grapefruit to add delicious flavor. Once they’re ready, a sweet syrup made with grapefruit juice and honey is the perfect topping.
Course Dessert, Main Dish


  • 2 cups sweet potatoes
  • 1 ruby grapefruit zest & juice
  • 1 cup ricotta
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • 2 teaspoons rapeseed oil
  • 2 tablespoons honey
  • 1/4 cup mint leaves


  • Peel the sweet potatoes and cut them into cubes. Steam them over boiling water for 10 to 15 minutes until soft.
  • Mash the cooked sweet potato with a fork, and allow to cool for about 10 minutes.
  • Once cooled, add the grapefruit zest, ricotta, baking powder and eggs, and beat until blended.
  • Heat a little olive oil in a frying pan, and cook the pancakes in small rounds. Let them cook thoroughly before flipping very carefully to the other side.
  • As you finish them, place them in a baking sheet in the oven at 200F to keep them warm while you finish the rest.
  • When they’re done, add the honey and grapefruit juice to a small saucepan. Heat to boiling, then reduce the heat, and simmer for 2 to 3 minutes.
  • Serve the syrup drizzled over the pancakes, and garnish with chopped mint leaves.


Note: Wrap any leftovers and store in the fridge. They’re just as good heated up the next morning.
Keyword Star Ruby grapefruit
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