This recipe comes to us from happyhealthymama.com.
I missed Pancake Tuesday this year by one day, so I thought I would make up for it by trying this recipe I found I don’t know when. It’s amazing and simple to make. Just a couple of ingredients and you are all set. You get the benefit of a vegetable and protein in one go. But, don’t take my word for it, try them out, cause they are so good!
2-Ingredient Sweet Potato Pancakes (gluten-free, dairy-free, nut-free)
- 1/2 cup mashed sweet potato the flesh from 1 medium-small cooked sweet potato
- 2 eggs
- oil or butter for cooking (I used butter flavored coconut oil)
- Optional Seasonings
- 3/4 teaspoon ground cinnamon
- pinch of ground ginger
- pinch of allspice
- pinch of salt
Whisk together the sweet potato and eggs until well-combined. Add seasonings, if desired, and stir. Heat oil or butter over medium-low heat (I prefer coconut oil). Drop the sweet potato mixture by the tablespoon and cook for 3-5 minutes. Flip each cake and cook for an additional 3-5 minutes, until lightly golden brown on the outside and cooked through. Optional topping ideas: butter, nut butter, sunflower seed butter, or maple syrup. They are also good plain! Enjoy