Happy Healthy Mama

Anti-inflammatory Diet

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

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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!

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

★★★★★

4.7 from 28 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
Scale

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

  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

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Reader Interactions

Comments

  1. Christine says

    January 7, 2013 at 10:42 pm

    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!

    Reply

        • jacky says

          August 25, 2017 at 10:35 am

          Both eggs togheter have about 150 (depends on their size) and a sweet potato goes with 84 per 100g. Just have to put that togheter. For 100g of the ready pancakes you just have to weigh all and divide the kalories for the whole lot through it and that × 100.

          Reply

  4. Tonja says

    January 9, 2013 at 3:48 am

    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

    Reply

    • Maryea says

      January 9, 2013 at 1:43 pm

      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?! 🙂

      Reply

  5. Lori says

    January 9, 2013 at 3:57 pm

    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! 😀

    Reply

  7. Sue says

    January 10, 2013 at 4:23 pm

    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 🙂

    Reply

    • Maryea says

      February 5, 2013 at 2:33 pm

      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. 🙂

      Reply

        • victoria hanshaw says

          January 2, 2016 at 11:05 am

          I tried making these with oil to replace the egg, like I do in a lot of recipes when I veganize them but that did not work. They turned out more like fried sweet potato and nothing like the fluffy looking pancakes in the pictures.

          Reply

          • Maryea says

            January 3, 2016 at 9:24 pm

            Thanks for reporting back. I figured that they wouldn’t work well without the egg. Eggs are basically the “glue” that hold the two ingredients together.

      • Peta says

        January 13, 2016 at 9:33 pm

        What about the Ogran Egg replacer? would that work do you think? I use that in normal pancake recipes but then again there is more ingredients in that (flour/milk etc)

        Reply

  12. HaleyAK says

    February 11, 2013 at 10:14 am

    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!

    Reply

    • Maryea says

      February 12, 2013 at 10:53 am

      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. 🙂

      Reply

    • Maryea says

      March 11, 2013 at 10:58 am

      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!

      Reply

  14. Annie O says

    May 24, 2013 at 11:43 am

    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!

    ★★★★★

    Reply

    • Maryea says

      May 28, 2013 at 12:25 pm

      Why haven’t I thought to mix these in the vitamix?! Great idea! I’m definitely going to try that. Glad you liked the recipe! 🙂

      Reply

      • TXMom14 says

        December 16, 2016 at 9:55 pm

        Hi,

        What amount did you use in the Vitamix? Did you have to double the recipe? I’ve tried small amounts and it doesn’t typically mix well no matter how much scraping I do. So I wanted to get I out before trying. Thanks.

        Reply

        • Maryea says

          December 18, 2016 at 7:36 pm

          I have used this amount in the Vitamix and it works. Doubling it is a good idea, though, as it makes enough to serve more than one or two people. 🙂

          Reply

          • TXMom14 says

            January 6, 2017 at 6:53 pm

            Thank you! It worked beautifully. My toddler devoured them! Have you ever tried this recipe with box pumpkin? BTW I tried to rate this recipe 5 stars but it would only go up to 3 so I skipped it.

          • Maryea says

            January 6, 2017 at 8:37 pm

            I’m glad to hear your toddler liked these! 🙂 I have tried it with canned pumpkin and didn’t like it as well. The texture is different. Thanks for letting me know about the rating; I’ll check it out.

  16. michelle says

    November 20, 2013 at 6:49 pm

    Thanks for this simple but baby-loving recipe! I made it today (for the second time in one week!) with purple yams and they were so fun looking! The purple yams weren’t quite as sweet (but have a great texture!), so I added a little applesauce to sweeten a tiny bit, and a dash of cornmeal to make up for the applesace 😉 They were great and my 1 year old ate almost all of them in one afternoon. They are such a great travel food, and I also find them helpful to take to restaurants since they are similar enough to bread that they appease her while the rest of us chow down on dairy and gluten-laden foods that she can’t have. Thanks!

    ★★★★★

    Reply

    • Maryea says

      November 22, 2013 at 1:24 pm

      Thanks for your feedback! I’ve never had purple yams. I’ll have to look for them–my daughter would love these in a purple version! 🙂

      Reply

    • Jessicca says

      March 27, 2016 at 3:57 pm

      As I read this comment, I couldn’t help but wonder if this could replace bread/bun for a ham and Swiss sandwich…I’m definitely going to try this!

      Reply

  17. michelle says

    November 28, 2013 at 2:07 pm

    More notes, after making another 2 batches of these 🙂 For those that have had problems with them not turning out well: 2 considerations– 1)I’ve noticed that I must let them sit 3 minutes per side before I attempt to flip them (I actually set the timer)…I did a batch that I got a little impatient on, and flipped too soon and they just started to fall apart from there. Still edible but not pancakes! 2) I’ve noticed that yams produce a more eggy pancake, whereas sweet potatoes are a little starchier and seem to produce a more pancake-like texture. So if you have had trouble you might try that…also beat them really well.

    ★★★★★

    Reply

    • Maryea says

      December 3, 2013 at 6:39 am

      Thank you for sharing your notes! Great point about trying to turn them too soon. I’ve since learned that that can be disasterous! I didn’t realize the different potato types made a difference–thanks so much for that insight.

      Reply

  18. Kara says

    January 1, 2014 at 10:18 am

    I made these for my 17 month old son, and he absolutely loved them! I am making a second batch right now…thank you for sharing this!

    ★★★★★

    Reply

  22. Jennie @ Little Girl Designs says

    January 21, 2015 at 10:13 pm

    These look so good! And I just happen to have a sweet potato sitting on my kitchen counter. Going to make these for my daughter and myself tomorrow! 🙂 I have a similar recipe that I use for her banana pancakes that includes a banana + egg + a bit of flour (we like to add cinnamon & nutmeg too!)…The banana cakes need the flour, even though it is less than a spoonful because they don’t cook properly. I’ve made them with all sorts of fruit purees but we keep on coming back to banana. Don’t know why I never thought to use a sweet potato! Thanks for this recipe! Have a great day. 🙂

    ★★★★★

    Reply

    • Maryea says

      March 26, 2015 at 6:42 am

      No, no flour at all! I make these all the time, and mine look like little pancakes. Once you eat them, the texture isn’t the same as pancakes, but they definitely have the appearance of pancakes. How big did you make yours? The recipe says to use a tablespoon size amount of batter. If you make them too big, you could have a problem. What did yours look like? If you don’t cook them long enough they will also look different because they tend to fall apart when they are bigger. I’d love to help you troubleshoot because this is one of our favorite recipes. Maybe if you can give me a little more info I can try to figure out what went wrong! Sorry they didn’t turn out as you’d hoped.

      Reply

      • Daby says

        January 9, 2016 at 9:01 pm

        Hi, do these come out like soggy? I’ve made many already and they’re like, wet. They don’t seem to dry up. They look like pancakes, but very wet from the inside. When you say the texture is different when you eat them, is that what you mean? Is this how they are and I just have to get used to that?

        Reply

        • Maryea says

          January 10, 2016 at 1:44 pm

          No, they should not be soggy at all. You may need to turn down the heat so that they cook all the way through. The texture is different from a pancake, but not soggy.

          Reply

    • Maryea says

      March 26, 2015 at 12:47 pm

      I’m sorry but I haven’t tried this without the eggs! My inclination is to say no it won’t work because the eggs not only hold it together but give it the texture, without it I’m afraid it would be very different. Normally I replace eggs with a “flax egg” (1 Tbs flaxseed meal+3 Tbs water= 1 egg), but I don’t know that it would work here. Please let me know if you try it though!

      Reply

  27. mp says

    March 29, 2015 at 4:52 am

    I have two questions before I make these. Could you use egg beaters and/or whites? You stated that they look like pancakes, but don’t taste exactly like them. Does this mean they have that overly spongy egg taste and consistency? This happens quite often when I am baking GF muffins/baked goods.

    Reply

    • Maryea says

      March 29, 2015 at 6:29 am

      I do think egg beaters or egg whites would work; just use the equivalent amount. The texture is a bit egg-y. Since there’s no flour, you don’t get that fluffy, crumb texture. But when I make these I just call them pancakes and don’t differentiate between when I make regular pancakes, and my kids love them both. They don’t ever ask “what’s weird about the pancakes?” or anything like that. 🙂 If you are looking for something that is exactly like a pancake, this isn’t it. But if you are looking for a fun and healthy alternative to pancakes, you got it right here! I hope you enjoy these if you decide to try them.

      Reply

  28. Kristine says

    April 1, 2015 at 8:06 pm

    I just made these tonight and my 21 month old son gobbled them up while saying “MMMmmm” the whole time! 🙂 Thank you! (I found you on Pinterest) …oh I used all the seasonings you suggested! Yummy! Especially topped with pure maple syrup!

    ★★★★★

    Reply

    • Maryea says

      April 5, 2015 at 9:58 pm

      I have tried substituting pumpkin, but didn’t have the best luck. They didn’t hold together well. I haven’t tried these as waffles though!

      Reply

  30. Alyssa says

    April 5, 2015 at 10:06 pm

    i made these tonight and they look nothing like your photo. The taste was fine but how can I get them to look more like pancakes. Would blending them work better. Is the mix supposed to be a batter. Mine was more choppy. By the way I cooked the sweet potato in my crock pot on high for 4 hours and the skin just peeled right off. Very easy. Thanks.

    Reply

    • Maryea says

      April 6, 2015 at 1:08 pm

      Yes, you can blend them to make the batter super smooth. I have done that at times, but don’t do it every time. Yes, the mixture should look like a batter. If your doesn’t, you may not have mashed your sweet potato enough. Try the blender–sounds like the super smooth result is what you’re looking for!

      Reply

  31. Jacqui says

    April 24, 2015 at 7:46 am

    Hmmm. Not sure why these didn’t work for me at all. They were super difficult to flip and just fell apart. Maybe it was because I didn’t measure my sweet potato? I used a small leftover baked one and just added the whole thing so maybe it was more than a half cup? I’ll have to try again another time…

    Reply

    • Maryea says

      April 25, 2015 at 6:55 am

      Yes, you have to measure the sweet potato. Getting the ratio right is important. Too much sweet potato and not enough egg and it wouldn’t hold together well. The only time I have difficulty flipping is when I don’t let it cook enough and try to flip it when it’s still raw. I hope you give these another try because they really are great!

      Reply

  32. bren says

    May 1, 2015 at 12:16 pm

    hello thanks for the recipe i looks so good… i have a question can i put banana instead of egss??

    Reply

    • Maryea says

      May 4, 2015 at 9:41 am

      I have not tried this without eggs, so I’m not sure if a banana substitute would work. Please let me know if you give it a try!

      Reply

  33. Jean Pip says

    May 9, 2015 at 9:47 am

    This recipe is enough for my one year old, but don’t plan to share! She loved these. We subbed 2 flax eggs for the real eggs, added 1/2 cup sorghum flour and 1 1/2 t baking powder trying to get a lighter pancake. They were pretty thin, but cooked to a nice crisp on the edges. In our dairy, gluten, egg free household, these worked and were a hit!

    Reply

  34. Heather says

    May 20, 2015 at 10:58 am

    I made these this morning, sort of. I was looking for a low carb (high protein) breakfast option and thought this was a good starting point. I used 1/2c Pumpkin Puree & 2 Eggs. Then I added a bunch of other stuff, but kept them gluten free. They were more for me, and well I just need more “something”. So. I’m not much of a cook, but I was surprised I managed to make pancakes out of the mess I concocted. I was aiming for a pumpkin pie sort of thing that I could eat with out syrup. I added 1t pumpkin pie spice, 1T coconut sugar, 1 T white sugar, 1t Baking powder, 2T unsweetened coconut flakes, 2T GF Oats and 1T Chia. I put all the dry things into my baby bullet with the mill blade and made a “flour” and mixed that with the wet. Dropped them by 1/8c scoops into a hot coconut oiled pan. Cooked them on med-low (I forget how long). They were kinda eggy, but certainly pancakes. I topped them with whipped cream and ate the whole batch for about 500 cals. 17g of Protein. You probably could leave the sugar out (or add a banana instead) but I like sweet things for breakfast. They weren’t real sweet. Anyhow. So it worked and they’re still gluten free and healthy.

    Reply

    • Maryea says

      May 21, 2015 at 8:14 am

      Thanks for sharing how you adapted this! I didn’t have luck with pumpkin at all, but didn’t add anything else. I suspect a little more is needed to hold them together with the pumpkin.

      Reply

  36. Anne says

    July 9, 2015 at 2:32 pm

    Hi there,
    I just tried this and failed epically in getting them to stick together and flipping them. Now I have read through the comments and I admit it I did not measure the sweet potato. So according to a conversion page one Cup SP equals 328g. Half of it 164g. Is the correct amount?
    Mans thanks

    Reply

    • Maryea says

      July 12, 2015 at 10:56 pm

      I hate to admit this, but I’m not very familiar with grams. I’d just google it to get the answer…so your answer is probably correct. 😉 Whatever is equal is 1/2 cup is correct.

      Reply

  39. Val says

    September 4, 2015 at 11:41 am

    I just made these coming back from Crossfit this morning and they are on point! I still have my protein (from the eggs) and my carbs, and I added some fat (almond butter) on top. I put all the ingredients in my VitaMix and managed to get 4 little pancakes (all for myself) out of it. They taste like autumn! The allspice and ginger bring back that pumpkin flavour and they are perfect! Thanks for sharing these! Could I link to them on my blog with trackbacks? Thanks!

    Reply

  40. Beverly says

    October 9, 2015 at 9:43 am

    I am a bit confused…underneath the recipe description it says dairy-free but this recipe calls for eggs? ?.

    Reply

    • Maryea says

      October 9, 2015 at 10:24 pm

      Eggs are not considered dairy. Dairy is cow’s milk or anything made from cow’s milk, such as butter, cream, yogurt, etc.

      Reply

  42. Cynthia says

    October 10, 2015 at 7:06 pm

    Hi…on the westcoast of Canada we call the orange flesh tuber yams and the white fleshed starchier tuber, sweet potatoes. On the east coast of Canada in Nfld, it’s reversed. Which one are you referring to in your recipe?

    Reply

  43. Cynthia says

    October 10, 2015 at 7:06 pm

    Hi…on the westcoast of Canada we call the orange flesh tuber yams and the white fleshed starchier tuber, sweet potatoes. On the east coast of Canada in Nfld, it’s reversed. Which one are you referring to in your recipe?

    Reply

  44. Cynthia says

    October 10, 2015 at 7:06 pm

    Hi…on the westcoast of Canada we call the orange flesh tuber yams and the white fleshed starchier tuber, sweet potatoes. On the east coast of Canada in Nfld, it’s reversed. Which one are you referring to in your recipe?

    Reply

  45. Cynthia says

    October 10, 2015 at 7:06 pm

    Hi…on the westcoast of Canada we call the orange flesh tuber yams and the white fleshed starchier tuber, sweet potatoes. On the east coast of Canada in Nfld, it’s reversed. Which one are you referring to in your recipe?

    Reply

  46. Cynthia says

    October 10, 2015 at 7:06 pm

    Hi…on the westcoast of Canada we call the orange flesh tuber yams and the white fleshed starchier tuber, sweet potatoes. On the east coast of Canada in Nfld, it’s reversed. Which one are you referring to in your recipe?

    Reply

  47. Cynthia says

    October 10, 2015 at 7:06 pm

    Hi…on the westcoast of Canada we call the orange flesh tuber yams and the white fleshed starchier tuber, sweet potatoes. On the east coast of Canada in Nfld, it’s reversed. Which one are you referring to in your recipe?

    Reply

  49. joanna says

    November 2, 2015 at 6:10 pm

    these were so easy to make. i didn’t even use a blender- just mixed it up in a bowl. mine ended up burning due to taking two phone calls while cooking them but they reminded me of pumpkin pie!!

    Reply

    • Maryea says

      November 16, 2015 at 6:29 am

      I’ve never tried it, but if I do I’ll let you know! I’m pretty curious now, so maybe I’ll have to try it soon. 🙂 I don’t know if it would hold together as well, but it might just work. I’ll report back if/when I give it a go!

      Reply

  51. Amanda says

    January 11, 2016 at 10:45 am

    Used a sweet potato, apple & carrot stage 3 gerber I had on hand, an egg and a touch of self-rising flour. These were a hit and this mama who doesn’t cook was too!

    ★★★★★

    Reply

  54. Ma Elisa says

    February 9, 2016 at 6:20 pm

    Super! I have 2 questions:
    Can you make them as waffles?
    How long can you store them in the refrigerator or freezer?
    Thank you

    Reply

    • Maryea says

      February 11, 2016 at 9:26 am

      I don’t think these would work as a waffle. They will last in the fridge for a few days, a few months in the freezer.

      Reply

  56. Valerie White-Shearer says

    August 18, 2016 at 3:11 pm

    Since this recipe makes 12 pancakes total, how many pancakes are considered a serving?

    ★★★★

    Reply

  58. Yelimar Rodriguez says

    October 15, 2016 at 10:14 am

    Hi there!
    Thanks for the recipe. Am I right in assuming that the sweet potato has to be cooked first before mashing it with the egg to make the batter?

    Reply

  59. Nancy says

    October 30, 2016 at 1:42 pm

    I was very happy to stumble across this site! Over the past 5 years, my food allergies and intolerances have become very limiting! I’m looking forward to trying this recipe! It’s always great when I can make my limited selection more interesting! Thank you and I’ll be looking through your site 😉

    Reply

  61. Jessica says

    January 17, 2017 at 9:49 am

    Thanks so much for posting this! My 7 month LO is quite the little foodie and has taken to solids and thick, lumpy purées of family foods like a duck to water, but has not been interested in finger foods at all, despite trying them regularly… Until I made him these! He’s a huge fan of sweet potato, so I was hoping he’d like them, but his love for them far surpassed my expectations. So nice to see him happily having finger foods instead of trying a bite and dropping the rest on the floor bit by bit. Thanks!

    ★★★★★

    Reply

    • Maryea says

      February 22, 2017 at 12:25 pm

      I have never tried anything, but I think aquafaba may work (the water from a can of chickpeas). I’ve been meaning to try it since I get this question a lot. If I do, I’ll definitely let you know!

      Reply

  63. Sasha says

    February 28, 2017 at 6:15 am

    The most awful thing I have ever cooked….just wasted my time at the kitchen…absolute frustration. Please no more recipes…

    Reply

    • Maryea says

      March 1, 2017 at 7:33 am

      What do you mean by “please no more recipes” ? Are you asking me to stop publishing my recipes online? I have posted hundreds of recipes on this blog with so much positive feedback. This is my job. I’m not sure if you were thinking when you typed that comment.

      This is a tricky recipe, to be sure, but I have gotten so many positive reviews about this recipe. I myself have made it countless times. I appreciate an honest review and am sorry this frustrated you, but please remember that I am a person and general decency is expected when commenting.

      Reply

    • Maryea says

      April 21, 2017 at 8:24 am

      Hi Marcie, I haven’t tried it so I can’t say for sure, but I feel like it would work. If you do try it, would you please let me know how it goes? Thanks!

      Reply

  66. Marianne says

    May 7, 2017 at 1:10 pm

    Hi, where I live, sweet potatoes are the drier, usually lighter coloured ones and yams are the ones that are quite orange and more watery when cooked. So when you call for sweet potatoes in your recipe, would it be the yams? The colour of the pancakes makes me think it is what we, here, call yams.

    Reply

    • Maryea says

      May 8, 2017 at 10:38 am

      Yes, I use the orange fleshed sweet potatoes. I have tried the lighter colored ones, also, and they both work here. 🙂

      Reply

  67. Lisa says

    May 13, 2017 at 12:00 pm

    These are fantastic. I made them when I had almost no food in the house after returning from a trip, but was lucky to have a large sweet potato and a few eggs. I used a little more sweet potato than it states in the recipe based on the consistency after blending.
    Thanks for sharing!

    Reply

  68. Gillian says

    June 24, 2017 at 8:21 am

    My son loved these! I searched for a sweet potato pancake recipe this morning to use up some baby food and they turned out perfectly. Thank you for sharing!

    ★★★★★

    Reply

  70. Aparna says

    September 13, 2017 at 10:43 am

    Hi! This sounds wonderful! Since you mentioned that the proportion of eggs to sweet potato is crucial, could you tell me the measure of sweet potato in ml rather than cup measure? Can’t wait to try these.

    Reply

  71. Marie says

    October 19, 2017 at 6:26 am

    Hi, can I used canned sweet potatoes, warm them up, and mash them (1/2 cup total) to add with the eggs instead of fresh sweet potato? Just wondering if that might work? Thanks…and great recipe! Even though I haven’t tried it yet! Lol

    ★★★★★

    Reply

    • Maryea says

      October 20, 2017 at 11:18 am

      I’ve never tried this with canned sweet potatoes and am not even sure I’ve ever seen them so I don’t know what their consistency is like, but if they are just like cooked sweet potatoes it should work. I don’t think you’d need to heat them up first. I often use cooked sweet potatoes that are refrigerated, and it works fine. 🙂

      Reply

        • Maryea says

          November 7, 2017 at 7:17 pm

          I’ve not tried regular potatoes with these. I do think it would work, but the flavor wouldn’t be the same. The sweet potatoes make these sweet, where that element would be missing with regular potatoes.

          Reply

  72. Shelby Stachowitz says

    December 6, 2017 at 5:30 pm

    What would you recommend as a vegan substitute for the egg? I have heard of chia, flax, or even aquafaba. What would the measurements be with an egg re-placer?

    Reply

    • Maryea says

      December 6, 2017 at 10:02 pm

      I’ve never tried this with a substitute for eggs so I’m not sure! Sorry! If I do try it, I’ll make sure to update this. 🙂

      Reply

    • Maryea says

      January 30, 2018 at 6:46 am

      I’m not sure if it would hold together enough with just applesauce and sweet potato. If you try it, I’d make sure to make very small pancakes so they are easier to flip!

      Reply

  74. joy says

    March 18, 2018 at 9:43 am

    Hello! Do you make these with baked sweet potato or boiled sweet potato? I used boiled but think baked would be better texture and easier to cook. Please advise! Loved them as boiled, though! Delish.

    Reply

    • Maryea says

      March 18, 2018 at 1:26 pm

      I have done these with baked or cooked in the microwave. I don’t think I’ve done boiled, but I’ve made them so many times I may have! Typically I bake them in the oven though. 🙂

      Reply

  75. Susan says

    March 29, 2018 at 10:06 am

    I just made these this morning. I was so hungry for sweet potatoes. I had some leftover and found your recipe. I am on weight watchers so this was perfect. I just mixed the sweet potatoes and eggs with a fork and then cooked them at 300 degrees for 3 minutes each side. They came out perfect. It made enough for 8 pancakes for only 4 points!

    Reply

  77. Jodi says

    June 7, 2018 at 3:05 pm

    I know a lot of people asked if these can be frozen and you confirmed it works ok but (this may be a dumb question), will they get soggy as they thaw out? Did you heat it again in the oven or microwave? I was hoping to just thaw it and serve cold since my sons daycare isn’t able to heat up their lunches. Thanks!

    Reply

  78. Ryan says

    July 11, 2018 at 7:41 pm

    These are so good! Simple and perfect for healthy lifestyles and working out. My new “go to” muscle fueling meal!

    ★★★★★

    Reply

  79. Andrea Z says

    July 24, 2018 at 6:58 pm

    I have never commented on a blog before, but had to for this recipe! I added 1/4 tsp of pumpkin pie spice, which was perfect for the size of each batch. They even cook like real pancakes…flip when bubble holes form and edges are slightly dry. This one is a keeper!

    ★★★★★

    Reply

  80. Miss Zoey says

    August 1, 2018 at 8:26 pm

    Can you prepare these pancakes using egg whites instead of whole eggs? My sweetie is on a restricted diet with no egg yolks allowed.
    Thank you.

    Reply

  81. Ashley says

    August 10, 2018 at 12:23 pm

    This past month I gave up sugar and carbs like bread and wheat. I missed pancakes so much and I stumbled across this recipe. Seriously amazing. So so yummy and all three of my kids ate them up. I’ve shared your website with everyone I know. Thank you!!

    ★★★★★

    Reply

  82. Lola's Momma says

    September 3, 2018 at 10:04 am

    I’ve made these twice so far for my 1.5 yo daughter. They are a huge hit. I add a little salt, nutmeg, cinnamon and couple tsp of maple syrup and blend all together. Thanks so much for the recipe!

    ★★★★★

    Reply

  84. Jamie says

    October 9, 2018 at 2:51 pm

    The best recipe ever. I used organic canned pumpkin puree, eggs, pumpkin pie spice, vanilla, and added coconut sugar. Amazing. I drizzled with natural peanut butter, a tiny bit of honey, and sliced banana and a little cinnamon on top. Seriously amazing. So happy i came across this recipe!! Thank you!!!

    ★★★★★

    Reply

  87. Toby Daniels says

    January 24, 2019 at 8:18 am

    I discovered this post only yesterday. I see you’ve thought about Sweet Potato Pancakes earlier than us. But I don’t expect you to end your discussion on the specific matter so soon. Can’t you please share more of your insights into it. Really, our neighbor groups who visit our website- Spottingpro oftentimes would be happy. Thanks a lot, Maryea!

    ★★★★

    Reply

  88. Heloise says

    February 1, 2019 at 9:16 pm

    if u cut the sweet potatoes in sections and cooked it in a microwave it would be faster, hold more of the flavor and after taking it out of the microwave the peal falls right off

    Reply

  90. Tissy says

    March 31, 2019 at 11:30 am

    Trying it right now.
    Quick question, can I put the batter in the fridge and use it next day?
    Thanks so much!

    ★★★★★

    Reply

  96. Erik Himmel says

    November 13, 2019 at 11:51 pm

    Hello there! This sounds awesome! Since you referenced that the extent of eggs to sweet potato is critical, would you be able to disclose to me the proportion of sweet potato in ml as opposed to cup measure? Can hardly wait to attempt these.

    Reply

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