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2-Ingredient Sweet Potato Pancakes

Ingredients

Directions

Makes 4 Pancakes
  • 1 medium sweet potato, baked and cooled (about 8 ounces of baked sweet potato)
  • 2 large eggs
  • 1/8 teaspoon salt
  • Pinch of ground cinnamon, optional
  1. Combine the sweet potato, eggs, salt, and cinnamon, if using, in a small blender or food processor and blend until smooth. Alternatively, you can stir the ingredients together in a small bowl with a spoon, but some sweet potato chunks may remain. Set the batter aside to rest while you heat the pan.
  2. Heat an 8-inch nonstick or cast iron skillet over medium-high. Add 1/4 cup of the batter and cook for 3 minutes — this batter won’t bubble up like traditional pancake batter. Gently flip the pancake with a thin spatula and cook for an additional 3 minutes on the second side.
  3. Repeat with remaining batter and serve warm.
Recipe Adapted from: The Kitchn

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  • Home
    • ABOUT
    • Work With Us
    • 5K Relay Recap
  • Recipes
    • Honey Vanilla Cottage Cheese Fruit Dip
    • Shakshuka
    • Curry Stuffed Bell Peppers
  • Blog
  • Lifestyle
    • Kid's Corner
    • 15 Active Indoor Activities for Kids
    • Happy, Healthy Halloween
  • Cooking Demonstrations
  • Ask The Dietitian
  • Events