You're probably in disbelief at this recipe title, but yes, you can make tasty pancakes with just two ingredients: baked sweet potato and eggs. (And, if you like, a pinch of salt and cinnamon, too). This protein-packed breakfast option is perfect for weekday mornings when you don't want a smoothie or a grain bowl, but still want to work in some vegetables at the beginning of the day.
These pancakes have a crispy, caramelized outside and creamy, sweet interior — and they're perfect for serving with maple syrup or nut butters.
Serves 1 serving, 4 (3-inch pancakes)
1 medium sweet potato, baked and cooled (about 8 ounces of baked sweet potato)
2 large eggs
1/8 teaspoon kosher salt
Pinch of ground cinnamon, optional
Combine the sweet potato, eggs, salt, and cinnamon, if using, in a small blender or food processor and blend until smooth. Alternatively, you can stir the ingredients together in a small bowl with a spoon, but some sweet potato chunks may remain. Set the batter aside to rest while you heat the pan.
Heat an 8-inch nonstick or cast iron skillet over medium-high. Add 1/4 cup of the batter and cook for 3 minutes — this batter won’t bubble up like traditional pancake batter. Gently flip the pancake with a thin spatula and cook for an additional 3 minutes on the second side.
Repeat with remaining batter and serve warm.