Sweet potato pancakes

Easy to make, very easy to eat, these sweet potato pancakes hit the spot, every time!

As you may know, our family loves pancakes.  Saturday mornings just aren’t quite the same unless someone is making pancakes.  And we have a no-fail recipe (here) that Grant has used countless times, and passed on to the kids.  And for those of you who have been following me for a while, you’ll remember my almond flour pancakes (recipe here) that I love.  But I wanted something even simpler than that.. 

How easy is this recipe?  All you need is some cooked sweet potato and a couple of eggs.  Mix them together and cook in a frying pan.  A tip for the unwary – make sure you have enough oil in your pan as they can sometimes be difficult to flip.  Since I discovered this recipe, I’ve had these many times … both savory with things like avocado, spinach and sliced meat, and sweet with things like nut butter, trail mix, yogurt, fruit etc.  So versatile, so easy.

Now, don’t be confused with the potato pancake recipe (here) – that’s more of a side, or base for savory toppings, although you could probably use these for the same purpose.  Using mashed sweet potato makes the insides more fluffy, as opposed to the potato pancakes crispiness.  Just experiment with both and let me know how you go!

This recipe also works really well in a waffle maker, which I love because you don’t need as much oil.  Or need to flip (which I struggle with constantly!). These are just so light and fluffy you can certainly justify having pancakes, or waffles, every day of the week!

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Sweet potato pancakes

(Paleo, gluten-free, dairy-free)

Prep Time 5 minutes

Cook Time 10 minutes

Servings 2

Ingredients

• 1 cup sweet potato baked and cooled
• 2 eggs

Instructions

1. Heat a little cooking oil of choice in a frying pan or on a griddle.
2. Mix the cooked sweet potato and eggs together until well combined.
3. Allow to rest for about 5 mins.
4. Pour approximately 1/4 cup of batter onto frying pan and allow to firm on the bottom, about 5 minutes.
5. Carefully flip to cook the other side for another 4-5 minutes.
6. Drain on a paper towel and enjoy with toppings of choice.