Are you bored of making the same pancakes? Or maybe you’re just looking for a healthier version? Well, you came just to the right place. Today I’m going to be teaching you how to make gluten-free sweet potato pancakes using only 2 ingredients. These are so easy to make and so much healthier than regular pancakes!
If you’re a pancake fan like me, I’m sure you’ll love this eggless pancake recipe too!
Don’t they look gorgeous? These aren’t just simple and delicious, they’re instagram-worthy! I always like to add some fruit on top, maple syrup or chocolate chips (for those days when I’m craving something sweet). You can have them for breakfast or dessert. Let’s see what ingredients you’ll need.
What You’ll Need
To make these pancakes you’ll only need two ingredients and you probably already have them at home. Sometimes I also add cinnamon but it’s totally optional and up to you!
- 2 medium sweet potatoes – or 1 large sweet potato
- 2 eggs – at room temperature
- A pinch of ground cinnamon (optional) – adds flavor
See? I told you you probably had all the ingredients at home. Okay, maybe you didn’t have the sweet potatoes but you can just make a quick trip to the store… Now let’s do the fun part, gather all the ingredients and let’s make these sweet potato pancakes!
How To Make 2-Ingredient Sweet Potato Pancakes
Start by preheating the oven to 390ºF.
While your oven is preheating, wash the sweet potatoes thoroughly and place them whole on a baking sheet lined with parchment paper.
Bake until the skin looks wrinkled and the inside is soft when pressed. They should take about 30 minutes to be fully baked (depending on their size).
Wait for the sweet potatoes to cool slightly and peel them. Mash the flesh with a fork or a potato masher and measure about 1 cup (160g) of mashed sweet potatoes.
Transfer the mashed sweet potato to a bowl, add the eggs and a pinch of cinnamon (if you decided to use it).
Mix well until the batter is smooth and fully combined. Don’t worry if there’s still some sweet potato chunks!
Grab a non-stick skillet and lightly grease it. Heat over medium heat. Use a tablespoon to scoop the batter into the pan and let it cook for about 2 to 3 minutes per side or until golden brown. Repeat with the remaining batter. This recipe makes about 15 mini pancakes.
Serve while they’re still warm. You can top it with fresh fruit and maple syrup like me. You can also add an extra sprinkle of cinnamon.
Now comes the best part, eating them! Hope you enjoy these sweet potato pancakes as much as we do.
Tasty Variations You’ll Want to Try
If you’re like me and give a personal twist to recipes, I’m going to share with you some variations that I’ve tried that make this recipe even more delicious!
You can add a pinch of nutmeg along with the cinnamon. Not only will it give the pancakes a cozier flavor but your whole house will also smell delicious. If you’re making these just to try a different version of pancakes, you can also add a sprinkle of dark chocolate chips into the batter.
For toppings… The sky is the limit! You can add fresh berries, yogurt, maple syrup or jam. I feel like everything goes well with these sweet potato pancakes!
For another creative twist, try my Avocado Banana Pancakes, the’re soft, fluffy, and packed with healthy fats
Storing & Saving Your Batter
If you had some leftover batter or don’t want to cook all of them right away, it’s okay! You can keep it in the fridge for up to 24 hours.
So, if you’re feeling lazy the next day or don’t have time to prepare the batter in the morning, you can cover the dough, pop it in the fridge overnight, give it a quick stir and cook the rest.
But, if you’re reading this AFTER baking the whole batter, no problem! Store the cooked pancakes in an airtight container and reheat them in the toaster or a skillet! They taste just as good the next day.
Tips for Perfect Pancakes Every Time
I used to struggle with making perfect looking sweet potato pancakes at first. And, like I said, these are Instagram worthy, so these need to be shared online!
I remember that my first pancake would take a while to cook (always looking like it needed a tan) but… as I was reaching the end of the batter, every pancake ended up looking more and more burnt! And let’s ignore the fact that they didn’t even have a similar size. Turns out, these are actually quite easy to fix.
First, you need to use a lightly greased non-stick pan and medium heat. Before pouring the batter, you want to make sure your skillet is evenly warm.
Use the same spoon to scoop the batter and keep the pancakes small so they hold together well instead of spreading everywhere. Wait until the edges look set before flipping and until bubbles start to form on top. Also use a thin spatula, it’s easier to grab and flip the pancakes.
And, as always, I’m just going to leave you with one more picture of these gorgeous sweet potato pancakes. I just know you’ll love this recipe as much as I do, not only for the flavor but for how easy they are to make.
Before you leave, if you enjoy quick breakfasts like these, you’ll also love my 3-Ingredient Apple Yogurt Rolls!
If you have any questions or did an original twist on these, feel free to tell me in the comments.
2-Ingredient Sweet Potato Pancakes
Description
Looking for a different version of a pancake recipe? Or just an healthier version? These sweet potato pancakes will definitely win your heart… and mouth! The best part? You only need two ingredients!
Ingredients
Instructions
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Prep the Sweet Potatoes
Preheat the oven to 392ºF. In the meantime, wash the sweet potatoes thoroughly and place them whole on a baking sheet lined with parchment paper.
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Bake Until Tender
Bake until the skin is wrinkled and the inside is soft when pressed: this will take about 30 minutes depending on their size.
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Cool, Peel & Mash
Let the sweet potatoes cool slightly, then peel them and mash the flesh with a fork. Measure out about 1 cup (160g) of mashed sweet potato.
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Mix the Batter
Transfer it to a bowl, add the eggs and a pinch of cinnamon, and mix well until smooth and fully combined.
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Heat the Skillet
Lightly grease a non-stick skillet and heat over medium heat.
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Cook the Pancakes
Spoon small portions of the batter into the pan (about 1 tablespoon per pancake) and cook for 2/3 minutes per side or until golden brown.
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Serve & Enjoy
Serve warm, topped with fresh fruit, maple syrup, or an extra sprinkle of cinnamon if desired.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 278kcal
- % Daily Value *
- Total Fat 12g19%
- Cholesterol 372mg124%
- Sodium 120mg5%
- Potassium 850mg25%
- Total Carbohydrate 33g11%
- Dietary Fiber 6g24%
- Sugars 12g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.