These 2-ingredient Sweet Potato Pancakes are flourless (Paleo friendly if that’s your thing), dairy-free, gluten-free, and always a hit! Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
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. If you want a full (low carb) meal serve them with these Air Fryer Bacon Wrapped Asparagus!
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–Recipe Tips
- 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.
- For better flavor, add your favorite seasonings! I love adding cinnamon and ginger or my homemade pumpkin pie spice mix!
- These are fabulous dipped in maple syrup or top them with peanut butter or almond butter. So delicious!
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!
If you love healthy pancakes, you’ll also love these Banana Pancakes. Give them a try! If you try these 2-ingredient Sweet Potato Pancakes, or any of my healthy recipes, please remember to leave a star rating below. It’s so helpful for readers to see which recipes are tried and true! Share your creations on Instagram, tag me, and I’ll feature you!
2-ingredient sweet potato cakes {gluten-free, dairy-free, nut-free}
- Total Time: 15 mins
- Yield: 12 small pancakes 1x
- Diet: Gluten Free
Description
These 2-ingredient sweet potato cakes are an amazing low-carb, grain-free pancake alternative! They are also perfect for little hands.
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
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: breakfast recipe
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 161
- Sodium: 273
- Fat: 12
- Carbohydrates: 23
- Protein: 7.5
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These had great flavor, but mine only made four 1/4 cup pancakes. Not sure how you got 12 out of that batter! haha. Anyway, they were delicious and we had a side of eggs and fruit with them.
I use a tablespoon not 1/4 cup. 🙂 So they are little mini pancakes. Glad you liked them!
I love ukur recipe. I will tegur definetily.
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!
So glad he loved them! These are still a favorite around here, too. 🙂
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.
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.
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!
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! 🙂
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!
I wish I could show you a picture of Jackson looooving his sweet potato pancakes! He is picking them up so happily and loving each bite! No joke!… I think both mommy and baby have a favorite new recipe!
Awww so cute! 🙂 So glad he liked these. And you, too!
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!
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! 🙂
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.
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. 🙂
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.
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.
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!
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. 🙂
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!
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.
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.
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)
I’m sorry, I really can’t say since I have never tried that egg replacer. Please let me know if you give it a try and let everyone know how it turned out!
Gelatin eggs didn’t work for me.
Thanks for letting us all know, Judy.
I would try banana to replace the egg. 1 banana/egg. I’ve made cookies like that before and they turned out awesome.
I have done it that way as well! 🙂 My husband doesn’t like bananas, so this one is better for him.
Just made these for my 4 year old son. He ate them all up! Thank you so much for this recipie 🙂 xxxx
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. 🙂
such a good idea!!
Thanks, Cara!
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!
Did you ever freezer these?
Yes and it works well!
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: https://happyhealthymama.com/2012/10/apple-cinnamon-baked-oatmeal-cups-gluten-free-dairy-free-nut-free-soy-free.html
Seriously so easy–My kids would love these too. Thanks for sharing!
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!
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?! 🙂
Two winning recipes in a row, thank you!
Thank YOU. And you’re welcome. 🙂
Do you by chance know how many calories?
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.
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.
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!
Hi please can you tell me do I have to cook the potatoes first
Thank you
Mj
Yes! The sweet potato does need to be cooked first. Enjoy! 🙂
Are these pancakes freeze able?
Yes! I tried it once and it did work. However, we usually just eat them up right when I make them. 🙂