I’m kind of in love with this recipe. As a mom, you really can’t get any better than 2 ingredients. From a health standpoint, 2 ingredients means this is clean eating at its best. From a convenience standpoint, well, 2 ingredient recipes are a dream. 2 ingredient recipes that the kids like? Yes, I’m in love.
So these are like pancakes. But they’re not pancakes. While they look like little pancakes and feel like them, too, the texture and taste is not exactly that of a pancake. Probably because there’s no flour in these cute little guys.
That didn’t stop Luke from eating almost the entire batch the first time I fed these to him. While he isn’t picky in the least (yet), Luke definitely shows preference to certain foods. These are one of the foods he’s really loved. The bread-y texture make them very toddler-friendly. (Aaak! He’s officially a toddler now?!)
Without the optional seasonings, these are very bland. The sweet potato takes to being seasoned very well, though, and there’s so many directions you could take these. Add some curry and salt and pepper for a more savory version. Sweeten them up to almost dessert status with a little sucanat or coconut sugar and vanilla extract.
Whichever direction to take them, these little cakes are sure to be a hit with the whole family. Feel free to double or triple the recipe as needed.
Note: After a reader commented that she did this, I started to mix the sweet potato flesh and egg in my Vitamix Blender. It makes a smooth batter and the whole process even easier. Genius!
- ½ cup mashed sweet potato (the flesh from 1 medium-small cooked sweet potato)
- 2 eggs
- oil or butter for cooking
- Optional Seasonings
- ¾ teaspoon ground cinnamon
- pinch of ground ginger
- pinch of allspice
- pinch of salt
- Whisk together the sweet potato and eggs until well-combined. Add seasonings, if desired, and stir. Heat oil or butter over medium-low heat (I prefer coconut oil).
- Drop the sweet potato mixture by the tablespoon and cook for 3-5 minutes.
- Flip each cake and cook for an additional 3-5 minutes, until lightly golden brown on the outside and cooked through. Note: I make very small cakes, using only a tablespoon of batter. They will need to cook longer if you make bigger pancakes. Lower heat works better, and don't try to flip them before totally cooked on one side.
- Optional topping ideas: butter, nut butter, sunflower seed butter, or maple syrup. They are also good plain! Enjoy