2 Ingredient Pancakes
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!
Servings: 6 pancakes
Ingredients
- 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
Instructions
- 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!
Video
Nutrition
Serving: 1 pancake | Calories: 44kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 29mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4563IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 0.4mg
