½ cup mashed sweet potato (the flesh from 1 medium-small cooked sweet potato)
oil or butter for cooking
¾ 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. Note: I make very small cakes, using only a tablespoon of batter. They will need to cook longer if you make bigger pancakes. Lower heat works better, and don’t try to flip them before totally cooked on one side.
- Optional topping ideas: butter, nut butter, sunflower seed butter, or maple syrup. They are also good plain! Enjoy
Original recipe visit: 2-ingredient Sweet Potato Pancakes @ happyhealthymama.com