On mornings when a smoothie and a fruit cup won’t cut it, beat back tummy rumbles with a stack of hearty pancakes made with wholesome sweet potatoes. No fluffy flour is mixed into this batter. Instead, mashed spuds and creamy Greek yogurt create moist, dense mini-cakes that cook up perfectly for a filling and nutritious breakfast. Drizzle on maple syrup if you’d like–but these pancakes are sweet enough on their own!
Flourless Sweet Potato Pancakes
2 whole eggs
4-oz. sweet potato, cooked
1/2 cup plain, 2% Greek yogurt
1/2 tsp. liquid stevia
1/2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. baking powder
Cinnamon, to taste
Maple syrup, if desired
- In a food processor (or by hand), mix together all ingredients (except maple syrup) thoroughly, until even.
- Separate mixture into 2 to 4 pancakes, depending on how many you want. Make sure pancakes are no more than ½” thick for best results.
- Cook pancakes in frying pan over medium heat, cooking at least 3 to 4 minutes before carefully flipping to the other side. (Note: You may have to cook for 2 more minutes on each side to ensure pancakes cook all the way through without burning on the outside).
- Serve as is or with maple syrup and favorite toppings.