Two ingredient sweet potato pancakes on white plate with pecans and blueberries

Two-Ingredient Sweet Potato Pancakes

Two-Ingredient Sweet Potato Pancakes

I’m all about sneaking more veggies into the diet anyway I can. That’s why I love these Two Ingredient Sweet Potato Pancakes. Plus, they’re SUPER cute. C’mon look how tiny they are! Tiny things are always cuter.

I make a batch of these ahead of time (uncooked) so Jackson and I can enjoy a quick breakfast during the week. Just scoop out some of the pancake mixture and into the cast iron pan it goes.

Sweet Potatoes

Sweet potatoes are an awesome first food for babies! It was one of the first foods we introduced to Jackson. They are so rich in nutrients – especially the antioxidant, beta-carotene. Consuming lots of antioxidant-rich foods is important to help your body fight off free radicals. We want to keep free radicals in check because they damage cells and contribute to both aging and disease.

Two-Ingredient Sweet Potato Pancakes with Blueberry Jam

10 minPrep Time

20 minCook Time

30 minTotal Time

Yields 24 Mini Pancakes


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    For the pancakes
  • 2 medium sweet potatoes, peeled and diced
  • 4 eggs
  • 1 tbsp coconut oil (for cooking)
  • Optional Boosters:
  • 1 tsp cinnamon, ground
  • 1 tsp pure vanilla extract
  • Pinch unrefined salt


  1. Boil or steam the sweet potatoes till soft - about 15 minutes.
  2. Mash the sweet potatoes and combine with eggs and any of the boosters if using (I use a mini food pro).
  3. Melt coconut oil in the pan over medium heat.
  4. Drop the pancake mixture into the pan by a large spoonful. I find they are easier to work with at a smaller size.
  5. Cook 3-5 minutes per side. Let them fully cook before flipping.
  6. Top with nuts, berries and stevia-sweetened dark chocolate chips.


Other topping ideas: nut butter, coconut yogurt, or maple syrup

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