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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.
- 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. Optional topping ideas: butter, nut butter, sunflower seed butter, or maple syrup. They are also good plain! Enjoy!
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Maryea is a stay-at-home mom on a mission to feed her family wholesome, real foods and stay a sane, happy mama at the same time! Click here to get free email updates with her posts:
Ooohhh, I’m intrigued. My older son has decided he hates sweet potatoes and he can pick them out in any recipe. I wonder if he’d like these? Gonna have to try. If not, the baby and I will eat them!
I’m totally in love with this recipe! Allan will have to wait a few more months before he can taste them but I’m convinced that Vera will love them.
Two winning recipes in a row, thank you!
Thank YOU. And you’re welcome.
Hi! I’ve been reading your blog for a while now, but am shy to comment. But this recipe is so wonderful, I just had to! My girls loved these pancakes and can’t wait for more. I used butternut squash that I had in the refrigerator. I am happy because even the girls who don’t like squash loved these pancakes! I also made your Restart Salad (def need a restart after the holidays!) and was really surprised when my anti-veggie husband ate most of it. His commented that it was really good, but would be even better with bacon. Well, I am going to make it again today for us and maybe someday I will add some bacon for him. Thanks for all the great recipes! tonja
I’m so glad you commented.
Thank you, Tonja. I love the idea of using butternut squash; I actually have one right now that I wasn’t sure what I was going to use it for. I’m definitely going to use some of it to try this with it.
I’m sure my husband would like the salad better with bacon, too. What doesn’t taste better with bacon?!
I cannot wait to make these for my picky toddler! He went from loving all things fruit & veggies to hating 99% – can’t wait for this phase to end!
This is perfect! I’ll update you on his response!
I would love to hear how he responds to these. The picky stage is so not fun!
Seriously so easy–My kids would love these too. Thanks for sharing!
Why have I not checked out your blog sooner? Seriously! Now that I am am almost 100% sure Haydon is allergic/intolerant to wheat, I am going to have to really look thought your blog for some toddler GF ideas! Thanks
This is one of the recipes I was going to give you the link for.
The other one was the baked apple oatmeal cups: http://happyhealthymama.com/2012/10/apple-cinnamon-baked-oatmeal-cups-gluten-free-dairy-free-nut-free-soy-free.html
Have you tried to freeze these and reheat them? Like for quick breakfast or snack?
I haven’t, but I plan on trying it soon. I’ll report back when I try it!
Ooooh, I should make some of these for my little one! She’s loving feeding herself. I bet you could make little dot sized ones too. Those would be fun
Yes, I’ve made tiny ones when I just have a little bit of batter left. They’re super cute.
Just made these for my 4 year old son. He ate them all up! Thank you so much for this recipie
xxxx
Im vegan. Is there a substitute for eggs in this recipe? It looks great!
Hmmm…I’ll have to think on this one. My first instinct is nothing would work like eggs as they are the only thing really holding this together. But a flax or chia “eggs” just may work. Let me experiment and get back to you.
I’m also interested in a vegan option…did you ever try the follow-ups you mentioned above?
Thanks!
Love! This! Have you tried this with banana instead of SP? Also yum! I bet a combo banana/SP would be good too! I’m tryin’ it!
Yes, I have made them with bananas. I find them much more finicky with bananas–I think the sweet potatoes work a lot better. Mixing the two is a great idea, though! I’ll have to try that.
I don’t know why these did not work out for me
I make these at least once a week and I’ve never had a fail. Can you give me more information about what went wrong and maybe I can help you troubleshoot. Sorry it didn’t work for you!
I just tried these for the first time today, using up some sweet potatoes that were one step away from the compost heap. What a wonderful suprise! I did the mixing in my Vitamix, resulting in a wonderfully light and airy texture. My husband had three helpings, and was unexpectedly enthusiastic. I’d been off flour and sugar for so long that this breakfast felt like a real treat. Thanks very much for the easy recipe!