AJ Baucco Coaching

Sweet Potato Pancakes Recipe

Posted by: Frances Caggiano-Swenson
April 04, 2019
Category: Breakfast
Tags: Gluten Free

2 ingredient pancakes that work!


-1/2 cup mashed sweet potato (the flesh from 1 medium-small cooked sweet potato)
-2 eggs
Optional Seasonings (use more than a pinch - can be bland tasting)
-3/4 teaspoon ground cinnamon
-pinch of ground ginger
-pinch of allspice
-pinch of salt


Instructions: Peel/boil the sweet potato and mash it. You have to be "exact" in measurements with the potato and egg ratio - so get out your measuring cup. When multiplying this recipe, I use a 1-cup measuring cup and do the math for the eggs. Be sure to scale up your seasoning when you multiply. Tip - once you have done the math, subtract 1 egg and add 2 tablespoons of a nut flour or a gluten free flour for a thicker batter. Mix with the immersion blender to get some air in the batter.

As you make the pancakes - cook them slowly - the batter take a little longer to cook through, so be patient so when you flip, it doesn't go everywhere.

They freeze well - Package them in groups of 6 to 8 and pop them in the freezer - reheat in the toaster oven

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