Sweet Potato Nut Glutinous Pancakes
Sweet Potato Nut Glutinous Pancakes are soft, chewy, and packed with the natural sweetness of sweet potatoes and the crunch of almonds, walnuts, and cashews. Made with glutinous rice flour, these delicious Asian-style pancakes are perfect for breakfast, dessert, or a snack. Lightly pan-fried to golden perfection, they offer a satisfying bite with a nutty aroma. Try this easy and gluten-free pancake recipe today!
Sweet Potato Nut Glutinous Pancakes are soft, chewy, and lightly crisp on the outside, packed with natural sweetness from mashed sweet potatoes and a delightful crunch from a mix of almonds, walnuts, and cashews. Made with glutinous rice flour, these pancakes have a satisfyingly bouncy texture, making them a perfect treat for breakfast or a snack. Lightly pan-fried with butter and topped with sliced almonds, they offer a rich, nutty flavor with a subtle caramelized finish. Serve warm for the ultimate comforting bite!
Ingredients
- 2 sweet potatoes (200g)
- 1.5–2 tbsp sugar
- 150g almonds
- 50g walnuts
- 50g almonds (listed twice; confirm if needed)
- 50g cashews
- 400g glutinous rice flour
- 5g baking powder
- 5g salt
- 50g sugar
- 420ml milk
- 1 tbsp butter (for cooking)
- Sliced almonds (for garnish)
Nutritional Information
- Calories: 320
- Protein: 7g
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Sugar: 12g
- Fiber: 3g
- Sodium: 150mg
- Cholesterol: 5mg
Directions
1. Step
Peel and finely chop the sweet potatoes. Place them in a bowl and microwave for 3 minutes.
2. Step
Remove from the microwave and add 1.5–2 tbsp of sugar. Mix well until evenly combined.
3. Step
Chop the walnuts into quarters. Cut the cashews and almonds into halves. Place all the chopped nuts into a bowl.
4. Step
In a large bowl, combine glutinous rice flour, baking powder, salt, and sugar. Mix well. Gradually add the milk, stirring until a smooth batter forms. Fold in the mashed sweet potatoes and chopped nuts, mixing until evenly distributed.
5. Step
Lightly grease a square pan with butter and heat over low heat. Sprinkle sliced almonds on the bottom of the pan. Pour in the batter, spreading it evenly. Cover with a lid and cook for 10 minutes. Remove the lid and check for doneness with a spoon. Cover and cook for another 5 minutes. Once the bottom is golden brown, flip the rice cake carefully. Lightly brush the surface with butter and cook for another 10 minutes until fully set. Remove from heat, let it cool slightly, then slice and serve.
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