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