These fluffy sweet potato pancakes are not only simple but also super tasty! With just two ingredients, they’re perfect for a quick breakfast or snack.
I love how they cook up golden and delicious! Pair them with maple syrup or yogurt, and breakfast is ready in no time. Who knew pancakes could be this easy? 🥞
Key Ingredients & Substitutions
Mashed Sweet Potato: This is the star of the dish! Choose a medium sweet potato, and you can bake, steam or microwave it until it’s soft. If you’re out of sweet potatoes, pumpkin puree works as a great substitute!
Eggs: They help bind the mixture and provide fluffiness. If you’re looking for an egg-free version, try mixing in flaxseed meal with water or use unsweetened applesauce as an alternative, though it may slightly change the flavor.
How Do You Get the Pancakes Fluffy Without Flour?
The secret to fluffy pancakes without flour lies in the mixing and cooking technique. Here’s how to ensure they turn out perfectly:
- When combining the sweet potato and eggs, whisk them thoroughly until smooth. The more you mix, the airier the batter will be.
- Keep the skillet at a medium heat. Too high, and they’ll burn on the outside before cooking through. Too low, and they won’t brown nicely.
- Cook the pancakes until bubbles form on the surface before flipping, and make sure the edges look set. This will help keep them intact.
2-Ingredient Sweet Potato Pancakes
Ingredients:
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
- 2 large eggs
Optional Toppings:
- Maple syrup
- Powdered sugar
- Cinnamon
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare and cook. Allow an additional 30-45 minutes if you need to cook the sweet potato first. So, grab those sweet potatoes and let’s get cooking!
Step-by-Step Instructions:
1. Prepare the Sweet Potato:
Start by cooking the sweet potato. You can do this by baking it in the oven, steaming it, or microwaving until it’s nice and tender. Once cooked, peel the skin and mash it thoroughly until it’s smooth like a creamy puree.
2. Mix the Batter:
In a medium-sized mixing bowl, combine your mashed sweet potato with the two large eggs. Mix together really well until you have a smooth and consistent batter. Make sure there are no lumps!
3. Preheat and Grease the Skillet:
Heat a non-stick skillet or griddle over medium heat. Once it’s warm, lightly grease the surface with a splash of oil or a small pat of butter to prevent the pancakes from sticking.
4. Cook the Pancakes:
Using a small scoop or ladle, pour the batter onto the skillet to form pancakes about 3-4 inches wide. Cook each pancake for about 2-3 minutes. You’ll know it’s time to flip when you see bubbles forming on the surface and the edges look slightly firm.
5. Flip and Finish Cooking:
Gently flip each pancake over and cook for another 2 minutes on the other side until they turn golden brown and are fully cooked through. Remove them from the skillet and keep warm while you cook the rest of the batter.
6. Serve and Enjoy:
Stack your pancakes on a plate and serve them warm. Top them with a drizzle of maple syrup, a dusting of powdered sugar, and a sprinkle of cinnamon for that extra deliciousness! They’re perfect for a cozy breakfast or a delightful snack.
These pancakes are light, soft, and sweet, with a lovely flavor that comes from the sweet potatoes. Enjoy your nutritious and easy breakfast!
Can I Use Leftover Sweet Potato for This Recipe?
Absolutely! Leftover mashed sweet potatoes work perfectly. Just make sure they’re plain, without any added butter or seasoning. You can simply mix it with the eggs, and you’re good to go!
What Can I Use Instead of Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the pancakes while keeping them moist.
How Do I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for about 30 seconds or warm them gently in a skillet.
Can I Freeze These Pancakes?
Yes, you can freeze them! Once cooled, place the pancakes in a single layer on a baking sheet to freeze them individually. Once frozen, transfer them to a freezer-safe bag or container, and they’ll last for up to 2 months. Reheat from frozen in the microwave or toaster!
