Two Ingredient Sweet Potato Pancakes That I Love
Many of my friends who know me, know that I can be a bit of a health nut at times. I like to think of myself as a health nut hybrid because I’m also a foodie! I love to eat and I adore trying new things. That’s one of the many things that brought my husband and I together.
We loved to try new food together; he was the first person I tried sushi with. However, while we love food, the other thing that brought us together was the fact that we were trying to lead a healthier lifestyle. So we’d workout together and also sought healthy food alternatives.
Sweet potatoes quickly became a staple in our home from sweet potato chips, sweet potato hash, steamed sweet potatoes, sweet potato chili … okay you get the point. This one is a new fave, sweet potato pancakes! This was super easy for me to make and a great alternative to traditional pancakes. They were light, fluffy, but also filling. I topped mine with melted natural peanut butter and Nick topped his with pure maple syrup and fruit. You should definitely give this recipe a try and share with your friends!
- 1 Cooked sweet potato
- 2 eggs
- oil or butter for cooking
- 3/4 teaspoon of ground cinnamon
- pinch of ginger
- pinch of all spice and nutmeg
- pinch of salt
- Mash the cooked sweet potato and whisk in the two eggs until it’s evenly blended. Add desired seasonings or the ones listed above and stir.
- Heat oil or butter over medium heat. Coconut oil is a great alternative.
- Add about a tablespoon of the sweet potato mixture to the heated pan and cook for 3-5 minutes on each side.
- If you make yours larger than a tablespoon (which I did with some of mine), they may cook a little longer than 3-5 minutes on each site. You will know your pancakes are done because they will be lightly golden brown.
- You can eat them plain, which is great, but toppings are so much more fun and yummy! You can top with butter, nut butter (almond, peanut) or maple syrup.