2 Ingredient Pancakes

We used to think pancakes were always the old-fashioned thick, fluffy, flour-based kind – something we reserved for special occasions because they felt like a treat. But, as someone who is always looking for healthy alternatives, we realized pancakes can also be made with wholesome nutritious ingredients so that they can be part of our regular breakfast routine. These 2-ingredient pancakes made with just sweet potato and eggs are an absolute game changer. Simple to make and packed with nutrients, this recipe will definitely have you ditching your flapjack addiction!

Before you start

• These 2 Ingredient Pancakes use sweet potato and eggs, making them a nutritious and gluten-free breakfast option.
• The pancakes are simple to prepare and can be customized with spices, fruits, or nuts to suit your taste.
• You can roast sweet potatoes for added sweetness, or use canned pumpkin as a substitute.
• Store leftovers in the fridge for up to 3 days or freeze them for longer storage.

What stands out

We're a big fan of sweet potato in general. It’s such a versatile ingredient and it’s not often that something tastes good in savory and sweet dishes. But sweet potato is that GIRL!

Soft, tender and naturally sweet these 2-Ingredient Pancakes perfectly capture the magic of sweet potato. Not to mention, the caramelization on these is! With no flour involved, these sweet potato pancakes are naturally gluten-free and are also suited to anyone looking for a low-carb breakfast option.

Kitchen tip

Avoid making the pancakes too large, as they can become difficult to handle. We prefer making them small because they are much easier to cook and flip.

Swaps

1. You can opt for canned pure pumpkin or boil the sweet potatoes if you prefer. However, we enjoy roasting them for a deeper flavor and added sweetness.
2. Experiment with different spices like nutmeg or pumpkin spice for a slightly different flavor profile.
3. Add in nuts, chocolate chip s, or top these pancakes with fresh fruit like blueberries, strawberries or chopped apples.
4. For those with a sweet tooth you could add a sweetener such as maple syrup, agave nectar or honey.
5. If you want a protein boost you could add a scoop of protein powder to increase the protein content of the pancakes; just be aware that this may affect the final texture.

Serve it with

• These 2 Ingredient Pancakes are alongside our Healthy Breakfast Skillet with Potatoes.
• Some Greek yogurt.
• Fresh berries or other fruit.
• An egg dish like our Zucchini Egg Bake or copycat Starbucks egg bites.

Questions

can we use something other than sweet potato for this recipe?

Instead of sweet potatoes, you can opt for canned pure pumpkin or mashed roasted pumpkin for this recipe.

Can i make these 2 Ingredient pancakes ahead of time?

Absolutely! You can prepare the batter in advance and refrigerate it for up to 24 hours or cook the pancakes and reheat them when ready to serve.

what can i use instead of eggs for a vegan option?

Keep in mind that we have not personally tried this, but you can substitute eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or a chia egg (1 tablespoon chia seeds mixed with 2.5 tablespoons water).

Can we add anything else to the batter?

Definitely! Feel free to mix in spices, chocolate chips, or nuts for added flavor and texture.

How do we store these pancakes?

Allow the pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.

Ingredients

Makes 6 pancakes

• ½ cup cooked sweet potato, 2 small sweet potatoes or 1 large
• 2 eggs
• 1 tsp pure vanilla, optional
• dash of cinnamon, optional
• avocado oil spray, or butter

Equipment

• Baking Sheet
• Parchment Paper
• Mixing Bowls
• Ceramic Pans
• Measuring Cups + Spoons
• Nakiri Knife

Method

1. Note: if you want, you can use pure pumpkin from a can or boil the sweet potatoes as well. We like them roasted for depth of flavour and sweetness.
2. Preheat the oven to 400℉ (200℃).
3. Wash and dry the whole sweet potatoes.
4. Add them to a baking sheet lined with parchment paper. Bake until the potato skins have puffed up, and the skins have turned color.
5. You will notice sweet potato caramelization oozing out throughout the potato. The inside should be soft when a knife is inserted. Depending on the size of the potato (and the oven), they can take anywhere from 1-1.5 hours.
6. Once cooked, cool fully and mash. Take ½ cup of cooked sweet potato for this recipe.
7. Add it to a mixing bowl with two eggs. Optionally, add in a dash of vanilla and cinnamon. Mix well.
8. Now, heat up a pan on medium heat and spray with avocado oil spray. Add ⅛ of a cup of the batter in the pan.
9. Note: We like to make our pancakes small as they are easier to cook and flip. If you make these into big pancakes, you'll be left with a mess!
10. Cook each pancake for a few minutes on each side and enjoy with maple syrup!

Kitchen notes

• Sweet potato swap: You can opt for canned pure pumpkin.
• Spices: Add warmth and coziness to your pancakes with nutmeg or pumpkin spice.
• Add ins: Mix in nuts, chocolate chips, or top these delicious pancakes with fresh fruit like blueberries, strawberries or chopped apples.
• Natural sweeteners: For those with a sweet tooth, you could add a sweetener such as maple syrup, agave nectar or honey.
• Protein pancakes: If you want a protein boost, you could add a scoop of protein powder. Note that this may affect the final texture making it slightly thicker.