Peel the skin off of the sweet potato and then prick with a fork all over. Cut the sweet potato into quarters and place in a microwave-safe dish. Cover and cook in the microwave until soft, about 10 minutes.
Allow the sweet potato to cool slightly, then mash with a potato masher until smooth. Measure out ½ cup sweet potato and reserve any remaining for another purpose.
Preheat a skillet or pan on the stovetop on medium-high heat. Coat with nonstick cooking spray. Combine ½ cup mashed sweet potato and the almond flour, eggs, baking powder, vanilla extract, cinnamon, and maple syrup in a large mixing bowl or food processer until blended well.
Use a ¼ measuring cup to portion batter onto skillet. Use the back of a spoon to shape. Watch for bubbles on the pancake’s surface before flipping. Flip and cook for another 2 minutes.
Serve immediately with your favorite toppings, such as sliced almonds.
Sweet Potato Pancakes
If you love sweet potatoes, check out our sweet potatoes in the slow cooker!
We’ve been eating sweet potato pancakes for as long as we have been eating sweet potatoes for dinner, and we can’t get enough! The kids love them, and they even got rave reviews by the pickiest eater in my neighborhood, and that’s saying something!
The sweet potatoes we used for this recipe are commonly purchased in U.S. grocery stores under the names YAMS! We ARE using the orange fleshed potatoes for this. Every time we post about sweet potatoes, when we mean yams, we get lots of confusion.
What is the difference between sweet potatoes and yams?
Potatoes come in a variety of forms. Our grocery store sells two varieties of sweet potatoes. Although both veggies you are getting at a common grocery store are sweet potatoes, they call one a sweet potato, and the other a yam to distinguish them from each other for the consumer (you!). Botanically, the orange fleshed potato sold in grocery stores (called a yam), isn’t a yam at all (veggie nerds can see the full discussion on that here), but it does help to keep them separate for us common folk! I will say, you should know the difference, because it is important if you’ve started ordering your groceries online or for pick up! Choosing a sweet potato, I’ve gotten the white fleshed sweet potatoes on more than one occasion!
For everyday life, here is how we use a sweet potato versus a yam:
SWEET POTATOES: (with white flesh) We use this potato less often. It’s looks similar to a russet potato, and is not as sweet as the orange fleshed “yams”.
YAMS: (with orange flesh) This is the potato we use most often. We love the flavor, the versatility, and the ability to add it to so many different recipes! Canned yams have become popular as a Thanksgiving side dish in the United States, and as a result, a lot of kids decide they don’t like yams before they ever have the chance to try them fresh. Canned yams are generally packed in syrup, and are much too sweet for a side dish (in my opinion). Then, it’s often cooked with marshmallows or more syrup. The texture is often hard to handle for kids it’s very mushy and falls apart easily.
Is one healthier than the other? YES! Yams, with their rich orange color, has more vitamins. The more colorful your fruits or vegetables are, the more nutrients they have.
So, why do we like to add mashed sweet potatoes to our pancakes?
- Sweet Potatoes are a great source of Vitamin A! In one sweet potato, depending on the size and where it came from, you may get 35-90% of your daily recommended value of Vitamin A.
- Mashed sweet potatoes are very moist and is a great base for baked goods.
- Sweet potatoes give pancakes a nice sweet flavor without having to add refined sugars.
The best part about sweet potato pancakes is that you can add even more nutrients and fiber to your breakfast by topping it with fresh fruit! We like bananas, berries, plums, or peaches. With fruit and sweet potatoes, we often don’t even need syrup. A little bit of creamy yogurt or whipped cream can turn a boring pancake breakfast into one of our favorite desserts!
- ¾ pound sweet potatoes
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- 2 eggs, beaten
- 1 ½ cups milk
- ¼ cup butter, melted
Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
HOW Many Sweet Potatoes Do I need?
You will need 1 1/4 cups packed mashed sweet potatoes for this Sweet Potato Pancake recipe. This is roughly one large sweet potato.
I don’t recommend canned sweet potato puree as it is a little too runny. If that is all you have on hand, however, you can try thickening it with some flour.
- 1 (1 pound) sweet potato
- 2 cups rolled oats
- 2 tablespoons olive oil (Optional)
- 1 tablespoon dark molasses (Optional)
- 4 eggs
- 1 egg white
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup plain yogurt
Pierce the sweet potato a few times with a fork. Wrap in a paper towel and cook in the microwave for 5 minutes at full power, or until tender. Cool slightly, and remove the skin with a small knife.
Meanwhile, process the oats in a blender or food processor until powdery. Transfer the oats to a large bowl. Break the sweet potato into chunks, and place in the food processor. Blend until smooth. Transfer to the bowl with the oats, and stir in the olive oil, molasses, eggs, egg white, vanilla, cinnamon and yogurt. Adjust the thickness to your liking by adding more yogurt if necessary.
Heat a lightly greased skillet over medium heat. Pour 1/4 cupfuls of batter onto the skillet when hot, and cook until bubbles appear on the surface. Flip, and cook on the other side until browned. Continue with remaining batter.
Sweet Potato Pancakes
Place sweet potatoes in a mixing bowl, add egg and mix well.
Stir in the flour and add the baking powder.
Add up to ⅓ cup of milk, stirring.
Stir in 1 tablespoon butter.
The mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon.
Place a non-stick or heavy iron skillet over medium heat on top of the stove and add ½ teaspoon butter.
Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes.
Using a spatula, flip the pancakes and cook another 2 minutes.
Remove pancakes from the skillet and keep warm on a covered plate in the oven.
Repeat the procedure until all the pancakes are cooked.
After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan.
How to Make the BEST 2-Ingredient Sweet Potato Pancakes
- Measure the sweet potato! This is crucial. You need 1/2 cup cooked sweet potato flesh and 2 eggs. You can double or triple the recipe, just keep the ratios the same.
- Do not flip until they are fully cooked on one side. One commenter said she’s timed it and she has found they need exactly 3 minutes per side. If you try to flip them too early, they will likely fall apart.
- Don’t try to cook these on too high of heat. If you do, they will likely burn on the outside before the inside is cooked.
- Smaller pancakes flip easiest. I use a tablespoon. Larger pancakes work, you just have to be patient and let them slowly cook, at a lower heat, a bit longer.
- You can mix the batter by hand, or use a blender. I do it both ways. Using my Vitamix makes a super smooth batter.
Check out the video to see how to make the 2-ingredient Sweet Potato Pancakes!
Note: After a reader commented that she did this, I started to mix the sweet potato flesh and egg in my Vitamix Blender. It makes a smooth batter and the whole process even easier. Genius!
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WHAT DO SWEET POTATO PANCAKES TASTE LIKE
If you are expecting these sweet potato pancakes to taste like regular pancakes then you may be disappointed. Although they look like regular pancakes the texture and taste are different.
Different doesn’t mean bad, however! The texture is soft and smooth (especially if you puree the potato) which babies and kids seem to love.
The taste, without seasoning, can be a little bland which may be preferred by some kids, or be a good base for a number of delicious toppings.
I personally prefer to add flavour to the recipe with some spices. I add cinnamon and ginger but nutmeg would also be nice. Vanilla also works well.
- 3 eggs
- 1 ½ c sweet potato (about 1 large)
- ½ c almond butter
- ½ c carton unsweetened coconut milk (we used So Delicious brand)
- 1 t baking soda
- 1 t baking powder
- 2 t cinnamon
- ½ t nutmeg
- ½ t salt
- coconut oil
For the Maple, Pecan Coconut Butter
- 3 T coconut butter* (or use butter if you eat dairy)
- 3 T toasted pecans, chopped
- 2 T maple syrup
- 1 t cinnamon
Sweet Potato Pancakes
These Sweet Potato Pancakes are made with microwaved mashed sweet potato and spiced with cinnamon and nutmeg for a delicious morning treat!
Sweet potatoes were once only reserved for the holidays, primarily making their appearance at Thanksgiving. Thanks to their newfound popularity as a healthy food, sweet potatoes have made their way into our daily diets. Sweet potato fries, sweet potato hash, sweet potato noodles, and now, these sweet potato pancakes!
Sweet potatoes are packed with a ton of vitamins: all the vitamin A you’d need in a day, vitamin C, manganese, fiber, potassium, and more. I eat sweet potatoes weekly, mainly as a baked sweet potato that I load up with beans, veggies, and top with salsa and sour cream. I’m always interested in new ways to use this versatile root vegetable, and these sweet potato pancakes have quickly become a new breakfast favorite.
I find the easiest and quickest way to cook sweet potatoes is in the microwave. Scrub the skins of the sweet potatoes under running water. Pat dry and pierce all over with a fork. Place the sweet potatoes on a microwave safe plate. Microwave for two minute intervals until sweet potatoes are super soft. (You should be able to mash the sweet potato filling with ease.) Flip and rotate sweet potatoes often to ensure even cooking. This cooking process will take about 6 to 8 minutes. Or, you could roast sweet potatoes in the oven. This takes much longer- about an hour in a 400 degree F oven.
I prefer the microwave method. While the sweet potatoes are cooking, I measure out the remaining ingredients (mis-en-place). This way, I’m prepared and I can get the sweet potato pancakes on the breakfast table faster! You could also prepare the sweet potatoes ahead of time and keep it chilled in the fridge until you’re ready to cook.
These sweet potato pancakes are spiced with cinnamon and nutmeg. If you prefer, you can swap in pumpkin pie spice (usually a mixture of cinnamon, nutmeg, ginger, allspice, and cloves). They’re not like your traditional pancakes. They’re a bit more substantial and filling. The addition of mashed sweet potatoes definitely changes the texture of the pancakes, but it also adds texture and flavor.
I like to serve these pancakes with a pat of salted butter, a handful of toasted pecans, and a generous drizzle of maple syrup.