Easy Sweet Potato Pancakes
Let me get straight to the point: these are not light and fluffy like regular pancakes because there’s no flour! But they are moist and hold together and are super tasty!
We devoured all of them in about 2 minutes flat.
This particular recipe uses just 1 large sweet potato or 2 smaller ones (I’ll explain more in a minute), and it makes 8 small pancakes or 4-6 bigger ones. I like them smaller since they’re easier to flip! These are about 2.5 inches across (6.5 cm), if it helps.
Good for 6 months and up (if baby has egg allergy, see my note at the bottom)
SWEET POTATO PANCAKES
Serves: 1 adult and 1 baby, Prep Time: 2 minutes, Total Time: 30-40 minutes (lots of factors in play here!)
- 1 large sweet potato, peeled
- 1-2 eggs*
- 2-3 tsp ground cinnamon
- 1 tbsp (a large spoonful) ghee or butter
- Chop the potato into large chunks and boil/steam them until they’re very tender. Steaming is quicker, but if you don’t have an easy way to steam, boiling works too!
- Purée the sweet potato (or mash it by hand) using a food processor or blender.
- *Add one egg and the cinnamon, then purée again. NOTE THE CONSISTENCY! If it’s very very thick, then add another egg. If your potato is smaller, you may just need 1 egg. You might even want to use 3 eggs for a runnier batter. My batter was thick and hard to pour, but it stayed together nicely.
- Melt the ghee/butter in a skillet on medium-low heat.
- Pour or spoon the mixture into the hot skillet (my mixture wasn’t very runny, so I had to use a spoon). I used about 2 tbsp per pancake.
- Let them be! Let them just hang out for a while, probably 7+ minutes. You’re looking for the bottom of the pancake to turn from bright orange to more of a yellow-orange. You can also test them by using a spatula: if it slides under the pancake easily, you can flip it! If it stalls out or gets stuck, hang back and wait another minute or two.
- Flip and cook another 3-4 minutes.
- Let them cool on a wire rack for 5 minutes (they’re hot on the inside!).
If you’re making them for yourself and not for baby, add some brown sugar! Extra cinnamon! Powdered sugar on top! Lots of yummy possibilities.
Freezer: Just make a few extra batches, let them cool, then stick them into freezer-safe bags or containers. Freeze for a few weeks at a time. I would reheat in the skillet (just 3-4 minutes per side should be enough) OR the microwave OR the oven.
Egg allergy: If your baby has an egg allergy, your recipe will be 1 large sweet potato + 1 banana + 2 tsp cinnamon + 1 tbsp ghee, and the directions will be essentially the same!
Here’s a video I made showing the process. Hopefully it will help a little bit. They don’t hold together as well as a traditional sweet potato pancake because there’s no flour! Feel free to add a little flour to help with the texture. If you want fluffy, bread-like sweet potato pancakes, then you’ll want to add something to bind! These are very tasty. We love them around our house. I hope you will too.