Kyle’s Kitchen
2 Ingredient Pancakes
6 servings
servings5 minutes
active time1 hour 5 minutes
total timeIngredients
1/2 cup cooked sweet potato (2 small sweet potatoes or 1 large)
2 eggs
1 tsp pure vanilla (optional)
dash of cinnamon (optional)
avocado oil spray (or butter)
Directions
Note: if you want, you can use pure pumpkin from a can or boil the sweet potatoes as well. I like them roasted for depth of flavour and sweetness.
Preheat the oven to 400F (200C).
Wash and dry the whole sweet potatoes.
Add them to a baking sheet lined with parchment paper. Bake until the potato skins have puffed up, and the skins have turned color.
You will notice sweet potato caramelization oozing out throughout the potato. The inside should be soft when a knife is inserted.
Depending on the size of the potato (and the oven), they can take anywhere from 1-1.5 hours.
Once cooked, cool fully and mash. Take 1/2 cup of cooked sweet potato for this recipe and add it to a bowl with two eggs.
Optionally, add in a dash of vanilla and cinnamon. Mix well.
Now, heat up a pan on medium heat and spray with avocado oil spray. Add 1/8 of a cup of the batter in the pan.
Note: I like to make my pancakes small as they are easier to cook and flip. If you make these into big pancakes, you'll be left with a mess!
Cook each pancake for a few minutes on each side and enjoy with maple syrup!
Nutrition
Serving Size
1 pancake
Calories
44 kcal
Total Fat
1 g
Saturated Fat
0.5 g
Unsaturated Fat
1.3 g
Trans Fat
0.01 g
Cholesterol
55 mg
Sodium
29 mg
Total Carbohydrate
5 g
Dietary Fiber
1 g
Total Sugars
2 g
Protein
2 g
6 servings
servings5 minutes
active time1 hour 5 minutes
total time