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These Two Ingredient Sweet Potato Pancakes are gluten free, dairy free, and paleo friendly. If you’re looking for a simple yet delicious pancake recipe, these are a perfect option. They’re soft, fluffy, thin, and full of flavor and nutrients! With just sweet potatoes and eggs, you can enjoy a satisfyingly sweet breakfast with minimal effort.
Breakfast is one of my favorite meals of the day and honestly something I look forward to waking up for! I usually become hyper-fixated on certain foods or meals and will have the same breakfast until I’m sick of it or something else sounds better. Right now, I’m really loving my savory breakfasts but every once in a while when I have that craving for something sweet in the morning I usually turn to a classic comforting breakfast… pancakes!
I used to save these “fun” breakfasts for the weekend because of having more time to make them and having them as a “treat” but now that I’ve learned to have balance and listen to my body when it comes to what I eat, I have them whenever I want! With intuitive eating, I’ve loved listening to my cravings and honoring them while also coming up with fun, healthier alternatives that I know will support my body and help me feel my best. I might be craving a big stack of pancakes, but I also know that my body will respond better if I have it with some protein for balance. Whether I’m having one of my own recipes or eating out, I always try to stick with this but I’m human, we’re all just doing our best!
I love so many of the healthier pancake recipes I’ve shared like my Healthy Pumpkin Pancakes, Three Ingredient Cottage Cheese Pancakes, and Easy Apple Pancakes. There’s a couple things they have in common – a balance of protein, carbs, and healthy fats, AND they’re extremely simple to make from scratch. Not a lot of effort for a delicious reward 💁♀️ And these sweet potato pancakes are no different! They’re made with only two simple ingredients that give us a balance of macros to keep us full, satisfied, and without the sugar crash after. They’re surprisingly very soft, fluffy, and the perfect thin pancake with crisp outside and pillowy inside.
My favorite way to top these is with classic butter and maple syrup but you can really put anything you like! They would be delicious with some nut butter, berries, honey, granola, Greek yogurt, etc. The possibilities are endless, let me know in the comments what you would top these with!
This Why You’ll Love These
- Crowd favorite – Both kids and adults will love these so they’re perfect for family breakfast or those cozy, slower mornings. You can even meal prep them by multiplying the batch, storing the fridge for a couple of days or keeping them in the freezer for longer so you have breakfast ready to grab and go!
- Versatile – You can easily customize the pancakes by adding spices like cinnamon or nutmeg, add vanilla, or even mix in fruits or nuts for extra flavor and texture.
- Balanced breakfast – The two main ingredients in this recipe are a great balance of healthy fats, protein, and carbs to help keep you full and your blood sugar more stable. We have protein and healthy fats from the eggs and high fiber carbs from the sweet potato.
- Dietary friendly – These are gluten free, dairy free, refined sugar free, and paleo friendly.
What You’ll Need
- Sweet potato – You can use any kind of sweet potato. I typically use traditional orange sweet potatoes but you can try purple or Japanese for different flavors and color.
- Eggs – I haven’t tried these with an egg alternative because they’re what help give the pancakes a light, fluffy texture.
- Toppings of choice – grass-fed butter, maple syrup, berries, nut butter, bananas, chocolate chips, etc.
How To Make
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Roast the sweet potato by first washing the skin, then poke holes into it with a fork or knife. Bake for 45 minutes to one hour, until fork tender.
- Measure out the mashed sweet potato and mix with the eggs.
- Heat a large pan on the stovetop over medium heat. Coat the pan with butter or oil.
- Pour the batter into the pan, leaving room for each pancake.
- Once the pancake starts to rise and the edges are setting, flip, and cook on the other side for a few minutes until firm.
- Plate all cooked pancakes, add toppings of choice, and enjoy!
Recommended Tools
- Baking sheet
- Parchment paper
- Stainless steel measuring cups and spoons
- Large cooking pan – I love Greenpan and Caraway for nontoxic cookware.
- Silicone flipper
More Healthy Breakfast Ideas
Healthy Mini Pumpkin Scones (Gluten Free, Vegan)
The Easiest Blueberry English Muffins (Gluten Free)
Salted Caramel Apple Baked Oatmeal (Gluten Free, Dairy Free)
Two Ingredient Sweet Potato Pancakes (Gluten Free, Vegan)
Ingredients
- 1/2 cup baked sweet potato
- 2 eggs
- 1 dash vanilla (optional)
- 1 pinch cinnamon (optional)
Toppings of choice: butter, maple syrup, honey, granola, berries, etc.
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Roast the sweet potato by washing the skin, poke holes with a fork or knife, and place on the baking sheet.
- Bake for 45min-1hr or until fork tender.
- Mix the mashed sweet potato and eggs until combined.
- Lightly grease a skillet and warm over medium heat.
- Place the batter in pancakes on the skillet and cook for 2-4 minutes on each side until golden. Flip and repeat on the other side.
- Once fully cooked, plate, and add toppings of choice!
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