2-Ingredient Sweet Potato Cakes


2-ingredient sweet potato cakes
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These 2-ingredient sweet potato cakes are an amazing allergy-friendly pancake alternative! They are also perfect for little hands.
Servings Prep Time
12 Small Pancakes 5 Minutes
Cook Time
10 Minutes
Servings Prep Time
12 Small Pancakes 5 Minutes
Cook Time
10 Minutes
2-ingredient sweet potato cakes
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These 2-ingredient sweet potato cakes are an amazing allergy-friendly pancake alternative! They are also perfect for little hands.
Servings Prep Time
12 Small Pancakes 5 Minutes
Cook Time
10 Minutes
Servings Prep Time
12 Small Pancakes 5 Minutes
Cook Time
10 Minutes
Ingredients
  • ½ cup mashed sweet potato (the flesh from 1 medium-small cooked sweet potato)
  • 2 eggs
  • oil or butter for cooking
  • ¾ teaspoon ground cinnamon
  • pinch ground ginger
  • pinch allspice
  • pinch salt
Servings: Small Pancakes
Units:
Instructions
  1. Whisk together the sweet potato and eggs until well-combined. Add seasonings, if desired, and stir. Heat oil or butter over medium-low heat.
  2. Drop the sweet potato mixture by the tablespoon and cook for 3-5 minutes.
  3. Flip each cake and cook for an additional 3-5 minutes, until lightly golden brown on the outside and cooked through.
  4. Optional topping ideas: butter, nut butter, sunflower seed butter, or maple syrup. They are also good plain! Enjoy!
Recipe Notes

If you use more than a tablespoon of batter for each pancake, you will need to cook them longer. Lower heat works better, and don't try to flip them before totally cooked on one side.

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