2 Ingredient Pancakes
Serves 6
5 mins prep
60 mins cook
65 mins total
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!
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Note: if you want, you can use pure pumpkin from a can or boil the sweet potatoes as well. I like them roasted for depth of flavour and sweetness.
Preheat the oven to 400F (200C).
Wash and dry the whole sweet potatoes.
Add them to a baking sheet lined with parchment paper. Bake until the potato skins have puffed up, and the skins have turned color.
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.
Once cooked, cool fully and mash. Take 1/2 cup of cooked sweet potato for this recipe and add it to a bowl with two eggs.
Optionally, add in a dash of vanilla and cinnamon. Mix well.
Now, heat up a pan on medium heat and spray with avocado oil spray. Add 1/8 of a cup of the batter in the pan.
Note: I like to make my pancakes small as they are easier to cook and flip. If you make these into big pancakes, you'll be left with a mess!
Cook each pancake for a few minutes on each side and enjoy with maple syrup!
