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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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.
I have not tried it, but I think it would work. Try 3 egg whites.
Thank You – will try it out this weekend.
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!
These are so good! Simple and perfect for healthy lifestyles and working out. My new “go to” muscle fueling meal!
So glad to hear that!
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!
I usually reheat in the microwave. Not sure how they are cold, sorry.
Such a nice idea for adding the ginger into the mix! The smell would be more flavoured.
I’d like to try in my next pancakes 😋
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!
So happy to hear this Susan! Thanks for the feedback!
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.
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. 🙂
Can the eggs be substituted with applesauce? My little guy is allergic to eggs!
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!
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?
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. 🙂
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
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. 🙂
Can I use white potatoes instead of sweet potatoes? they don’t sell sweet potatoes nearby
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.
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.
these are awesome thank you thank you! they never broke for me!
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!
I’m glad to hear that, Gillian! Thanks for the feedback.
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!
You’re welcome! Glad you liked these!
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.
Yes, I use the orange fleshed sweet potatoes. I have tried the lighter colored ones, also, and they both work here. 🙂
Hi there, I’m curious if the pancakes could be make with egg whites.
TIA,
Marcie
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!
Can’t wait to try these! Wondering if a ripe banana might be good added in?
Yes, it is good with banana! I have this recipe also which uses both sweet potato and banana: https://happyhealthymama.com/5-ingredient-paleo-pancakes.html
The most awful thing I have ever cooked….just wasted my time at the kitchen…absolute frustration. Please no more recipes…
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.
I would love to try these but with out the eggs…are there any egg substitutes that work well with this recipe?
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!
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!
SO happy to hear this! 🙂