2-Ingredient Sweet Potato Pancakes

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

These 2-ingredient sweet potato cakes are an amazing low-carb, grain-free pancake
alternative! They are also perfect for little hands.
adapted from: Happy Healthy Mama
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 12 small pancakes

Category: breakfast, lunch, dinner, or snack

1/2 cup mashed sweet potato (the flesh from 1 medium-small cooked sweet potato)
2 eggs or (vegan version) *2TBS ground flax seed mixed with 6TBS water
grapeseed oil, organic butter, or Earth Balance soy-free vegan butter for cooking
Optional Seasonings
3/4 teaspoon ground cinnamon
pinch of ground ginger
pinch of allspice
pinch of salt

1.Whisk together the sweet potato and eggs or ground flax until well combined. Add seasonings, if desired, and stir.

  1. Heat oil or butter over medium-low heat.
    3. Drop the sweet potato mixture by the tablespoon and cook for 3-5 minutes.
    4. 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.
    5. Optional topping ideas: sliced fruit and coconut whip cream, butter, almond butter butter, sunflower seed butter, organic fruit preserves, raw honey and cinnamon, or maple syrup.


* Ground flax seed can be substituted for eggs at a ratio of 1TBS ground flax seed to 3TBS water for each egg. Mix well and make sure the flax, water mixture turns gelatinous before you add to other ingredients.

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