You're probably in disbelief at this recipe title, but yes, you can make tasty pancakes with just two ingredients: baked sweet potato and eggs. (And, if you like, a pinch of salt and cinnamon, too). This protein-packed breakfast option is perfect for weekday mornings when you don't want a smoothie or a grain bowl, but still want to work in some vegetables at the beginning of the day.
These pancakes have a crispy, caramelized outside and creamy, sweet interior — and they're perfect for serving with maple syrup or nut butters.
Use Your Blender for the Best 2-Ingredient Pancakes
The smoother the batter, the more tender the pancakes will be, which is why blending the batter is the best way to go (even a small smoothie blender will work!).
To make these pancakes a regular weekday breakfast, bake (or slow cook) a batch of sweet potatoes in advance. In the morning, all you'll need to do is scoop out the cooked sweet potato flesh and add it alongside two cracked eggs in the blender. This recipe is written for one serving, but it doubles or triples well.
2-Ingredient Sweet Potato Pancakes
Serves 1 serving, 4 (3-inch pancakes)
sweet potato, baked and cooled (about 8 ounces of baked sweet potato)
Pinch of ground cinnamon, optional
Combine the sweet potato, eggs, salt, and cinnamon, if using, in a small blender or food processor and blend until smooth. Alternatively, you can stir the ingredients together in a small bowl with a spoon, but some sweet potato chunks may remain. Set the batter aside to rest while you heat the pan.
Heat an 8-inch nonstick or cast iron skillet over medium-high. Add 1/4 cup of the batter and cook for 3 minutes — this batter won’t bubble up like traditional pancake batter. Gently flip the pancake with a thin spatula and cook for an additional 3 minutes on the second side.
Repeat with remaining batter and serve warm.