These 2-ingredient Sweet Potato Pancakes are Paleo, dairy-free, gluten-free, and always a hit!
Note: This recipe was originally published in 2013. I am republishing with updated photos, a video, and a few tips and tricks to make this flourless pancake recipe!
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. Pancakes with no processed flour that my kids love? YES.
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. We love to add cinnamon and/or pumpkin pie spices. So good!
They are fabulous dipped in maple syrup or spread with nut butter. 
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. As written, it will serve 1-2.
I typically make these as small, mini pancakes because it’s much easier to flip them that way. I have made them successfully as bigger pancakes, though, you just have to be careful when flipping.
Over the years, I’ve gotten a lot of comments on these 2-ingredient Sweet Potato Pancakes. Here are a few tips for making these work well. Remember, they are flourless pancakes, so they are a little more finicky than regular pancakes. But they have been a family favorite for years now, so I know this recipe is solid if you follow these tips!
How to Make the BEST 2-Ingredient Sweet Potato Pancakes
- Measure the sweet potato! This is crucial. You need 1/2 cup cooked sweet potato flesh and 2 eggs. You can double or triple the recipe, just keep the ratios the same.
- Do not flip until they are fully cooked on one side. One commenter said she’s timed it and she has found they need exactly 3 minutes per side. If you try to flip them too early, they will likely fall apart.
- Don’t try to cook these on too high of heat. If you do, they will likely burn on the outside before the inside is cooked.
- Smaller pancakes flip easiest. I use a tablespoon. Larger pancakes work, you just have to be patient and let them slowly cook, at a lower heat, a bit longer.
- You can mix the batter by hand, or use a blender. I do it both ways. Using my Vitamix makes a super smooth batter.
Check out the video to see how to make the 2-ingredient Sweet Potato Pancakes!
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!
Before I get to the recipe, I want to let you know about something that could be a HUGE game changer in your life! Are you trying to live a healthy life, but need some guidance? I want to help you! Download my Healthy Living Playbook, which is a road map to healthy living. It’s a how-to and motivational guide all wrapped into one, and it’s FREE! Get your copy by clicking on the image below!
2-ingredient sweet potato cakes {gluten-free, dairy-free, nut-free}
These 2-ingredient sweet potato cakes are an amazing low-carb, grain-free pancake alternative! They are also perfect for little hands.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 12 small pancakes 1x
- Category: breakfast, lunch, dinner, or snack
Ingredients
- 1/2 cup mashed sweet potato (the flesh from 1 medium-small cooked sweet potato)
- 2 eggs
- oil or butter for cooking
- Optional Seasonings
- 3/4 teaspoon ground cinnamon
- pinch of ground ginger
- pinch of allspice
- pinch of salt
Instructions
- 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
Nutrition
- Serving Size: 2
- Calories: 161
- Sodium: 273
- Fat: 12
- Carbohydrates: 23
- Protein: 7.5
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I have made these and they were great. I am going to try them with only 1 egg to reduce the calories some more. I do want to know if anyone has made a bunch then froze them??
★★★★★
this is awesome recepie . I just loved it
★★★★★