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These 2 Ingredient Sweet Potato Pancakes are easy to make and perfect for kids!
Yah! It’s Thursday! That means it’s almost Friday, which means it’s almost the weekend 🙂
I have to admit that this is kind of a kid’s recipe. I mean, I happily eat these and think they taste delicious, but I came up with this recipe specifically with my little one in mind.
I feel like I talk about him a lot, but for those that don’t know, I have an almost 10 month old! A really freaking cute almost 10 month old if I do say so myself 🙂 He was pretty slow to come around to solids and there was a time when I thought he might be on milk forever, haha!
Thankfully, he slowly came around to purees and now he loves finger food that he can pick up and feed to himself. He loves eggs and he loves sweet potatoes so I thought it would be fun to make him some pancakes using those ingredient. And, sure enough, he gobbles them up!
They’re so easy to make. All you gotta do is whisk together some egg and sweet potato puree and then fry them up and they’re ready to go. I put a little maple syrup on mine and I swear, they taste just like French toast.
You definitely don’t have to be a baby to enjoy these. They’re also paleo, gluten free and dairy free.
2 Ingredient Sweet Potato Pancakes + Recipe Video
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 1 review
- Total Time: 10 minutes
- Yield: 1-2 1x
Ingredients
Scale
- 1 egg
- 1/4 cup + 1 tablespoon sweet potato puree, homemade or store-bought
- Cinnamon, optional
Instructions
- In a medium sized bowl, whisk together the sweet potato and egg until combined. If desired, add a small sprinkle of cinnamon (it tastes pretty delicious!).
- Heat a large pan over medium heat and add oil (coconut, olive, canola, etc…). If using non-stick, you may not need to add any oil. Spoon pancake mixture into the pan and make pancakes whatever size you like.
- Cook pancakes for 2-3 minutes, until bubbles form around the sides, and then flip and cook another 2-3 minutes. Repeat until all batter is gone.
Notes
Recipe is easily multiplied if you would like to make more.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Breakfast, Paleo, Vegetarian, Dairy Free, Gluten Free
Reader Interactions
Comments
Shoshona Smith says I love the video (the little hand grabbing!!).
XO!- She Likes Food says
Haha, thanks!! <3
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He is just too adorable Izzy!!! I actually have a bunch of leftover sweet potato puree right now from another recipe – I need to whip myself up some pancakes!
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- She Likes Food says
Thanks, Ashley! 🙂 These are the perfect thing to use it in!
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- chia says
serves 4-6 with such a tiny amount?..1/4 cup of sweet potato?….
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- She Likes Food says
Oops, sorry, I meant that to say makes 4-6 (tiny ones), not serves 4-6. Thanks!
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- Penny Dickerson says
I will have to try these!
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- She Likes Food says
They taste a lot like French toast!
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- Khloe says
Can you make these ahead of time and refrigerate or freeze?
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- She Likes Food says
Hi Khloe, you can definitely make them ahead and refrigerate them! I haven’t frozen them myself, but I don’t see why you couldn’t!
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- Katherine says
Love the simplicity of these! Yum. 🙂
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- She Likes Food says
Thanks!!
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- Stacey says
Doubled the recipe..no matter what I used coconut oil, olive oil pam, no oil these were wet and unflipable. They fell apart and were just a mess 🙁 Love sweetpotato and wanted these for my little one they just didnt work for me at all
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- She Likes Food says
Hi Stacey, I’m sorry you had issues with the recipe. Hmm, maybe try just doing the normal recipe without doubling it? I’ve never had them be wet and unflappable before though, so I’m not sure.
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- Maril Crabtree says
I’m vegan, so I use flaxseed mixed with water as an egg substitute. I’m wondering if you’ve tried this with these sweet potato pancakes.
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- She Likes Food says
Hi Maril, since there’s only two ingredients I don’t know that it would work very well with an egg substitute but I haven’t tried it yet. I’ll try soon though! Let me know if you try it and it works out!
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- Maryann says
Did this work for you?
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- Jamie says
When making homemade puree did you add water? Just asking because the store bought kinds have added water and you recipe says you can use either store bought of homemade. Thank you.
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- She Likes Food says
Hi Jame, I did not add any water. Homemade is defiantly thicker than store-bought but that shouldn’t change the consistency too much!
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- Cate says
Can you tell me how much sweet pot puree in grams ? Thanks!
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- She Likes Food says
About 46 🙂
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- Maryann says
I am wondering if the flax seed worked for the egg substitute
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- Beka says
Think this would work with pumpkin purée?
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- She Likes Food says
Yes! 🙂
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- Jennifer says
Have you tried these in a waffle maker? Thanks
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- She Likes Food says
I haven’t but I bet that would work!
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- Arnida Laverdiere says
I made it today for our breakfast. It’s really good! I use in can yum and I don’t have any problem flipping it.
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- She Likes Food says
That’s great to hear!
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