Description
Delicious sweet potato pancakes that are soft and perfect for breakfast!
Ingredients
Scale
- 1/2 cup baked sweet potato
- 2 eggs
- 2 tbsp collagen peptides
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg (optional)
- 1/4 tsp vanilla extract (optional)
- 1 tbsp granulated sweetener (optional, for sweetness)
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Wash the potato skin, poke holes around it with a fork, and place on the baking sheet. Bake for 45min-1hr or until fork tender.
- Alternatively, for the microwave method: Wash the sweet potato and pierce all over with a fork, wrap it in a damp paper towel, and place it on a microwave-safe plate. Cook on high for 3 minutes, then microwave for another 2 minutes. If it still feels firm, continue in 30-second increments until tender.
- Add all of the ingredients to a food processor and process until smooth.
- Lightly grease a skillet and warm over low-medium heat.
- Drop spoonfuls of the batter onto the skillet and cook for 2-4 minutes on each side until golden. Flip and repeat on the other side.
- Once fully cooked, remove the pancakes from the pan. Enjoy with toppings of choice!
Notes
- These pancakes have a similar texture to popular 2-ingredient banana pancakes (banana, eggs). They’re softer than typical pancakes.
- If they’re too soft, cook on low for a little longer or pop them in the microwave for 30 seconds after cooking.
- Make them your own with your favorite toppings!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking, Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 140mg