Here is a gluten-free sweet potato pancake recipe adapted from the Joy the Baker Cookbook Zucchini and Potato Pancakes.


  • 4 tbsp extra virgin olive oil
  • 1/4 cup chopped yellow onion
  • 2 garlic cloves, minced
  • 2 cups grated zucchini
  • 2 cups peeled and grated sweet potato (or yam)
  • 2 large eggs
  • 1/3 cup + 2 tbsp almond flour
  • smoked paprika for topping


Using 2 tbsp olive oil, sauté onions in a pan over medium heat until translucent. Add garlic, and sauté one more minute. Remove onions and garlic from pan and set aside.

Place zucchini and sweet potato in a colander and let drain over a large bowl for 10 minutes. After 10 minutes, squeeze as much liquid as possible out of the mixture using a clean towel.

In a large bowl, whisk eggs. Stir in almond flour. Add in cooked garlic and onions, and zucchini/sweet potato mixture. Mix until just combined.

Preheat oven to 200 degrees F and place rack in upper third of oven. Set baking sheet or pan on rack.

In the same sauté pan used to cook garlic and onions, heat 2 tbsp olive oil over medium heat. Using your hands, form mixture into patties of desired size, squeezing out any excess liquid in the process. Cook about 2 minutes on each side until golden brown. Remove from pan and place on baking sheet in oven until ready to serve.

Top cakes sprinkle with paprika to taste, or simply serve without topping.


  • Prep time: 20 mins
  • Cook time: 15 mins
  • Total time: 35 mins
  • Serves: 6

Frittatas, unlike quiches, have no crust. So in order to let the bottom and sides set, you cook this on the stove for a couple of minutes once all of the ingredients are combined. Then you finish baking it in the oven. I recommend broiling the frittata for the last 2 minutes so that the top really puffs up. Serve hot or keep it in the fridge for a delicious and healthy meal that is ready to go!