These sweet potato pancakes require just two simple ingredients, making them a quick & easy paleo and gluten-free breakfast.
Morning friends!
It’s officially begun. The part where summer flies by in the blink of an eye after the fourth. The 13th already?!
I’ve been trying to enjoy these warm and sunny weekends as much as I can since I know as soon as I’m done this cup of coffee it will already be November.
But you know what that means?
All. The. Pancakes.
I mean, I don’t discriminate when it comes to pancakes. Any time. Any day. But there’s just something about a short stack smothered in syrup and melty butter that just screams FALL! to me. Especially when said cakes are of the sweet potato variety.
Notice how I didn’t say (*gasp) pumpkin? Don’t let them hear me say that out loud. No shame to that squash game, but sweet potatoes need their 15 minutes in the orange spotlight too. I’ve got your back S.P.
It doesn’t get much easier than 2 ingredients either. Like no one says, “two ingredients? Meh. Too much work.” Unless that is, if you’re my boyfriend. Who claims I make these “SOO much better” than he does. I fall for it every time. And then I’m thankful these only require 2 ingredients besides cinnamon, and the waterfall of syrup that ensues.
Cooking Tips:
- No blender? You can make these without one by mashing the sweet potato by hand. The texture won’t be as smooth, but the taste will be the same.
- Make sure your pan is well buttered or oiled before adding batter to the pan. This will help get that nice golden brown exterior.
- Add more flavor without any added sugar by adding pumpkin pie spice, or even make these savory by adding garlic powder, black pepper, and/or red pepper flakes.
2-Ingredient Sweet Potato Pancakes
- Yield: 3-4 pancakes 1x
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Pin RecipeIngredients
- 1 small sweet potato
- 2 eggs
- 1 tsp vanilla extract*
- 1/2 tsp cinnamon*
- *optional
Instructions
- Rinse and pierce sweet potato with a fork.
- Microwave on high for 3 minutes, or until tender.
- Let cool, and peel off skin.
- Add flesh of sweet potato to blender.
- Add eggs, and optional ingredients if using, and blend until smooth.
- Heat a large skillet over medium-low heat.
- Coat with non-stick spray.
- Pour batter into 2-inch diameter circles in skillet.
- Let cook 2-3 minutes, or until brown, flip, and cook an additional 1-2 minutes.
- Top with butter, maple syrup, and cinnamon if desired.
- Category: Breakfast
[Tweet “The easiest sweet potato #pancakes you’ll ever make! #paleo #glutenfree”]
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Make it a great day!
What was the highlight of your weekend?
What’s your favorite kind of pancake?
I love pancakes! I used to add pumpkin to my recipe, but I bet sweet potato would be even better. Thanks for sharing!
Legally Blonde is easily one of my favorite movies. It never gets old!
i love sweet potatoes in general but the idea of pancakes sounds delightful. also the water cup jenga is a cool idea.
2 ingredients? I think I can handle that! 🙂
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Looks delicious! I will have to make these for my Paleo roommate!
I used to do these ALL the time when I was competing! It’s really good with butternut squash too! Need to bring these back. 🙂
I knew that you could make banana and egg pancakes but never sweet potato egg pancakes!! Yumy 🙂
2 ingredients!? Yes please!
I made this, but instead I made them savory by using some paprika, a little chili powder, fresh minced/diced jalepenos, and green onions! I liked the flavors, but I mashed instead of blended. It would have been fine if I had freshly cooked the sweet potato then mashed/whipped but I was using half of a cold left over.
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I love your savory take on these Caitlyn! I’m going to have to try that next time. 🙂
Do you think I could sub flax for the eggs? I have an allergy. 🙁
I haven’t tried it with flax eggs before, but I don’t think they would hold up their shape without eggs. I’ll give it a go and see if it works, or let me know if you give it a try!
I love the look of these, I want to make them, but I need a blender or food processor, any brand recommendations? I love the looks of your bright green one! I just stumbled on to your site, I love it! I am gluten, and dairy free, so shopping recipes! Especially for tortillas or wraps!
Can I substitute egg whites instead of eggs?
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I’ve never tried just whites, but I would imagine it would work just as well!
Pancakes every good at everything white may liteing them up
Hi Emily,
I am doing the same receipe, but just egg whites, for my meal preparation of the week.
I was wondering how long do you think those pankakes would last in the fridge?
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I would say up to 4 days in the fridge, but I’m sure they would freeze well too!
The eggs didn’t seem to cook along with the potatoes, so there was a raw egg taste. Maybe i’m doing it wrong? Potatoes ‘pancake’ eventually, but not before some heavy crisping.
Did you blend everything together or mash by hand?
With these ingredients, you have to cook low and slow. Putting a lid on will also help cook the egg through 🙂 been making these for years!
These look yummy and I will be trying them tomorrow! How would I adjust the recipe to make them into waffles? I like pancakes, but I adore waffles. Any ideas? Thank you 🙂
Hmm.. I’ve never tried making them into waffles before, but I love the idea! I’m thinking it might work if you just pour the batter into a greased waffle iron? Not 100% sure if it would work though. Definitely let me know if you give it a try!
Im so happy I came across this! I’ve had banana pancakes many times but never sweet potato! I think I’ll try this we recipe this week but in muffin form. I’ll let u know how it turns out 🙂 thanks for posting this
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Did these work in muffin form?
I’ve never given it a try, but that’s a great idea!
Do you by chance have any idea how many calories?
I haven’t done a nutrition analysis on it, but I would say about 300 calories for the entire recipe.
Could you use canned yams or sweet potatoes? I always have a can left after the holidays
I haven’t tried it, but I think that would be a perfect way to use up leftovers! Great thinking! 😀
Could you use gelatin eggs as a substitute I am on a strict AIP diet right now and haven’t not been able to reintroduce eggs yet.
I’ve never tried it with gelatin eggs, so I’m not sure if they would hold their shape or not. 🙁
These came out delicious. So easy to make and they flipped easily. I topped with unsweetened coconut cream, and for the syrup, I combined a small amount of maple syrup with Torani Sugar-Free Caramel flavored syrup.
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So glad to hear it! Thanks for sharing! 😀