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!
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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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I am Vegan and was wondering if you have tried using something other than the egg for this recipe?
I have not. If I try it I will definitely let you know!
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 😉
I’m so glad you found me, Nancy! Please let me know if you have any questions. 🙂
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?
Yes, the sweet potato needs to be cooked first. Enjoy!
Do you have the nutrition breakdown for these?
Since this recipe makes 12 pancakes total, how many pancakes are considered a serving?
These are very small, mini pancakes. This serves 1-2 people.
Thanks Maryea! So for further clarification, these would be what they call silver dollar pancakes, yes?
Yes!
Awesome! Thank you for the info & the timely responses! 🙂
Would it work to add a bit of coconut flour to this for flavor?
Super! I have 2 questions:
Can you make them as waffles?
How long can you store them in the refrigerator or freezer?
Thank you
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.
Do the sweet potatoes need to be cooked and mashed first?
Yes, they must be cooked, mashed, and then measured to 1/2 cup.
Do the sweet potatoes need to be cooked and mashed first?
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!
Do you know if it’s possible To make this with a ‘flax egg’ for a vegan version? 🙂
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!
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!!
This is a must Try!!♡Thanks for sharing! ! 🙂
Thanks, Tammy! I hope you love these. 🙂
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?
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?
I have used both in these.
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?
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?
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?
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?
Delicious and easy. Topped them with cooked baby spinach and nice piece of lamb