2-Ingredient Sweet Potato Pancakes
If you’re looking for a quick, easy, and healthy breakfast, these 2-Ingredient Sweet Potato Pancakes are the perfect solution. Made with just baked sweet potatoes and eggs, these pancakes are naturally gluten-free and full of wholesome goodness. Whether you enjoy them for breakfast or a snack, they’re a simple and delicious way to start your day. Add a pinch of cinnamon for extra warmth, and top with your favorite toppings for a versatile meal that’s ready in just 25 minutes!
Ingredients:
- 1 medium sweet potato, baked and cooled (about 8 ounces of baked sweet potato)
- 2 large eggs
- 1/8 teaspoon kosher salt
- Pinch of ground cinnamon (optional)
Directions:
1. Prepare the Sweet Potato:
Start by peeling the baked sweet potato and mashing it in a bowl until smooth and free of lumps.
2. Blend the Batter:
In a blender or food processor, combine the mashed sweet potato, eggs, salt, and cinnamon (if using). Blend the mixture until smooth and fully combined into a thick batter.
3. Heat the Skillet:
Heat an 8-inch nonstick or cast iron skillet over medium-high heat. Allow the skillet to get fully heated before adding the batter to ensure even cooking.
4. Cook the Pancakes:
Scoop 1/4 cup of the batter into the hot skillet, gently spreading it into a pancake shape. Cook the pancake for 3 minutes without disturbing it to allow the first side to set and become golden brown.
5. Flip and Finish Cooking:
Carefully flip the pancake using a thin spatula, and cook for an additional 3 minutes on the other side until cooked through. Repeat the process with the remaining batter until all the pancakes are cooked.
6. Serve Warm:
Serve the pancakes warm with your favorite toppings. These pancakes pair well with maple syrup, fresh fruit, nut butter, or a sprinkle of cinnamon and sugar.
Quick Tips:
- Make-Ahead Option: You can bake the sweet potato ahead of time and store it in the fridge until you’re ready to make the pancakes.
- Topping Ideas: For added flavor, try topping the pancakes with Greek yogurt, chopped nuts, or a drizzle of honey.
Recipe Details:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: 140 kcal per serving
- Servings: 4 pancakes
These 2-Ingredient Sweet Potato Pancakes are a nutritious and simple way to enjoy a delicious breakfast without any fuss. They are naturally sweet and satisfying, and the recipe can be easily customized to fit your preferences. Enjoy them with your favorite toppings for a tasty, healthy meal in no time!
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2-Ingredient Sweet Potato Pancakes
- Total Time: 25 minutes
- Yield: 4 1x
Description
These 2-Ingredient Sweet Potato Pancakes are an incredibly simple and delicious way to kickstart your morning. With just a sweet potato and eggs, you can create fluffy, golden pancakes that are perfect for breakfast or brunch. The natural sweetness of the sweet potato combined with the savory egg makes for a beautifully balanced bite.
Ingredients
1 medium sweet potato, baked and cooled (about 8 ounces of baked sweet potato)
2 large eggs
1/8 teaspoon kosher salt
Pinch of ground cinnamon, optional
Instructions
Peel the baked sweet potato and mash it in a bowl until smooth.
In a blender or food processor, combine the mashed sweet potato, eggs, salt, and cinnamon, if using. Blend until smooth.
Heat an 8-inch nonstick or cast iron skillet over medium-high heat.
Once the pan is heated, scoop 1/4 cup of the batter into the skillet, gently spreading it into a pancake shape. Cook for 3 minutes without disturbing.
Carefully flip the pancake with a thin spatula and cook for an additional 3 minutes on the other side.
Repeat with the remaining batter until all pancakes are cooked.
Serve warm with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 140