• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
  • Life
  • Parenting
  • Natural Living
  • Travel
  • Fitness
  • Book
    • Anti-Inflammatory Drinks for Health
    • I Love My Instant Pot Anti-Inflammatory Recipes
  • Resource Library
    • Get a Password

Happy Healthy Mama

  • Facebook
  • Instagram
  • Pinterest
Home » Popular Recipes » 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free}

Last updated on February 27, 2018. Originally posted on April 1, 2017 By Maryea / 203 Comments

2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free}

Jump to Recipe·Print Recipe
223387shares
  • Facebook
  • Twitter

These 2-ingredient Sweet Potato Pancakes are Paleo, dairy-free, gluten-free, and always a hit!

2 ingredient sweet potato pancakes

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!2 ingredient sweet potato pancakesI’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.2 ingredient sweet potato pancakesThat 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. 2 ingredient sweet potato pancakesWhichever 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

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!

 

These 2 Ingredient (really!) Sweet Potato Pancakes are so easy and are a huge hit with the kids. Gluten-free, dairy-free, nut-free, soy-free. Awesome #cleaneating #recipe

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!

Print

2-ingredient sweet potato cakes {gluten-free, dairy-free, nut-free}

★★★★★

4.7 from 35 reviews

These 2-ingredient sweet potato cakes are an amazing low-carb, grain-free pancake alternative! They are also perfect for little hands.

  • Author: Happy Healthy Mama
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 12 small pancakes 1x
  • Category: breakfast, lunch, dinner, or snack

Ingredients

Scale
  • 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

  1. 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).
  2. Drop the sweet potato mixture by the tablespoon and cook for 3-5 minutes.
  3. 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.
  4. 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

Did you make this recipe?

Tag @https://www.instagram.com/happyhealthymama/ on Instagram and hashtag it #happyhealthymama

If you love my recipes and want inspiration for living a happy and healthy life, let’s keep in touch! Follow Happy Healthy Mama! Find me on:

Facebook

Instagram

Pinterest

or sign up for my free weekly newsletter, where I send my best health tips and inspiration—>

Thanks for subscribing to the Happy Healthy Mama email list! I look forward to connecting more! 🙂

There was an error submitting your subscription. Please try again.

Please note that links to products are affiliate links. Thank you for supporting my site!

223387shares
  • Facebook
  • Twitter

Filed Under: Anti-inflammatory Diet

Previous Post: « Easy Chocolate Bird Nests (No-Bake, Vegan, and Gluten-Free!)
Next Post: Chocolate Chia Granola–The BEST Healthy Granola »

Reader Interactions

Comments

  1. Petro Schutte says

    October 27, 2020 at 12:00 pm

    Greetings from South-Africa.
    Love it just found it now. Made it today however mine was very watery. Could it be that I puree it too much? Will try again tomorrow. Thank you for the recipe

    ★★★★

    Reply
  2. Sasha says

    October 27, 2020 at 11:57 am

    Recommendations for freezing?

    Reply
  3. Jamie says

    July 22, 2020 at 1:54 pm

    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??

    ★★★★★

    Reply
    • Braden says

      October 22, 2020 at 11:34 pm

      Is it just me, or are there way more ingredients than two?

      Reply
      • Maryea says

        October 23, 2020 at 5:46 pm

        I think it’s just you. The ingredients are sweet potato and egg.

  4. ekiatb says

    May 6, 2020 at 10:32 am

    this is awesome recepie . I just loved it

    ★★★★★

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

What are you looking for?

Welcome! I'm Maryea, author of Happy Healthy Mama. I am on a mission to create the healthiest life possible for my family and inspire you to do the same! Read More…

By Category

Easy + Healthy Dinners

overhead shot of pan fried salmon

Pan Fried Salmon

a spoonful of Vegan Mushroom Wild Rice Soup

Vegan Mushroom Wild Rice Soup

Oven Baked Caprese Chicken

overhead shot of rosemary roasted chicken

Oven Roasted Chicken

Roasted Turkey Breast recipe--on a plate with fresh cranberries and rosemary

Thanksgiving Dinner Ideas for a Small Crowd

Taco Stuffed Zucchini Boats (Vegan + Gluten Free)

overhead shot of a baked casserole with tomatoes, cheese, and basil in a glass dish with pieces of fresh basil Ono the side

Recipes with Pesto

On overhead shot of grilled tofu with barbecue sauce and a little bit of corn on the cob showing on a white plate

Grilled Barbecue Tofu Recipe

Archives

Footer

Privacy

Copyright © 2021 · Cookd Pro Theme on Genesis Framework · WordPress · Log in