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!
0 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.
1 Preheat the oven to 400℉ (200℃).
2 Wash and dry the whole sweet potatoes.
3 Add them to a baking sheet lined with parchment paper. Bake until the potato skins have puffed up, and the skins have turned color.
4 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.
10 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!
9 Cook each pancake for a few minutes on each side and enjoy with maple syrup!
