Sweet Potato Pancakes

Time to Cook: 
10 min
Time to Prepare: 
2 min
Number of Servings: 
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Author: Karen Humphrey

With only two ingredients, these pancakes are grain free, as well as free of refined sugars. Sweet potatoes are high in vitamin A and are low on the glycemic scale, so you can eat these without a lot of guilt. Top with a little yogurt and a drizzle of maple syrup if you wish-they are a tasty way to begin your day!

2 ingredients and you're off to the races


1 cup mashed roasted sweet potato, without skin (see note below)

2 eggs, beaten

optional: 1/4 tsp cinnamon


1. Mash up your cooled and roasted sweet potato. You should have about 1 cup.

2. Mix the sweet potato mash with the eggs and cinnamon until it's well combined.

3. Spray the cooking surface of the pan with the non stick spray. Using a 1/4 cup measure, portion out 2-3 pancakes on the pan.

4. Watch the pancakes carefully as they cook. They are a little harder to turn over as they are pretty delicate and may break. You may see some bubbles on the top when they are ready to turn, just like with the usual pancakes but you still need to watch them carefully so they don't burn. Turn and carefully cook the other side.

5. Remove the finished pancakes to a plate and continue until you have used all the batter. Serve with syrup and yogurt!

Note: to roast a sweet potato, simply prick one all over with a fork, wrap in foil, and bake in a 375 F oven for approx 45 min - 1 hr until tender. Allow to cool to room temperature and then peel off the skin.