2-Ingredient Sweet Potato Pancakes

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These pancakes are absolutely to die for!

This recipe was originally on Cooking Light by Rebecca Longshore.

Light, fluffy, and most importantly, 2 ingredients—these pancakes are absolutely to die for! We tried and loved the 3-Ingredient Pancakes for 1, so when I heard about the trend of these super simple veg-based pancakes, I had to jump onboard. Although I was a little skeptical at first, I became a believer after biting into these decadent pancakes, which are completely clean and healthy. The best part—they’re simple enough for weekdays, yet feel indulgent enough for weekend brunch (even though they’re not indulgent at all).

If you’re like me and plan out your menu on the weekends, you might roast a couple of sweet potatoes at the beginning of the week. If you do, this recipe will be even quicker for you. Great news! The Cooking Light Diet plans your breakfast, lunch, dinner, and snacks and choose your favorites or plan to eat out. Cooking Light can create your personalized diet plan based on the foods you like to eat. Choose from a variety of healthy options every day. Make shopping easier with printable grocery lists, grouped and organized by store section. Access your meal plans from any phone, tablet, or computer. Creating healthy habits and delicious meals has never been easier.

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Note: *I made and shot the photos of this recipe for 2, but it’s broken down to serve one.

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2-Ingredient Sweet Potato Pancakes

These pancakes are super easy to make and are a great way to start your day.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 1 person
Serving Size 1 serving (full recipe)
Course Breakfast
Cuisine Universal

Ingredients

  • 1 sweet potato roasted
  • 2 eggs
  • dash of cinnamon optional
  • dash of allspice optional

Instructions

  • Remove the flesh from a cooled, roasted sweet potato, and mash. Mix in two eggs. Add spices, if desired.
  • Heat a griddle pan over medium-high heat. Brush griddle with ghee or olive oil. Spoon out 1/4 cup of batter onto the griddle. Let cook 5 to 7 minutes, flip and cook 3-5 minutes or until pancakes are done.
  • This is the tricky part! These pancakes do not bubble like typical pancakes, so you have to really rely on the timer. Second, it helps to use two spatulas to flip, so that they stay together.
  • Optional: Instead of using pure maple syrup or honey, I decided to mix up a cinnamon-y, slightly sweet yogurt sauce. Mix 1/2 cup fat-free or 2% Greek yogurt with a dash of cinnamon and 1 teaspoon maple syrup.

Nutrition Information

Serving: 1serving (full recipe) | Calories: 224kcal | Carbohydrates: 24g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 320mg | Sodium: 163mg | Fiber: 4g | Sugar: 8g |
SmartPoints (Freestyle): 7
Keywords Budget-Friendly, Gluten-Free, Quick and Easy, Vegetarian

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13 Comments

        1. Laurie, It will depend on the size of the pancakes. You should yield two large or three medium pancakes…maybe even 4 small. 🙂

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