2-Ingredient Sweet Potato Pancakes

Classic pancakes may not sound like the healthiest breakfast, but there are countless ways to tweak them to suit your needs. If you’re looking for a gluten-free and grain-free recipe, sweet potatoes make for a delicious, nutrient-dense alternative to flour-based pancakes. This starchy vegetable is packed with filling fiber, muscle soothing potassium (key for a post-workout meal) and slow-burning complex carbs for energy.

If you haven’t tried blender pancakes yet, you’ll love this convenient way to enjoy a breakfast that tastes like a treat. Thanks to the egg in here, you’ll also get an extra protein boost. Aside from the nutritional profile and convenience factor, this recipe is also super-versatile. Depending on what spices you decide to include and what you top it with, you can go sweet or savory.

For a more traditional sweet take, add some cinnamon and vanilla extract to the batter, and then top with some berries and syrup. Nut butter is also a great syrup alternative and an awesome way to add extra protein and heart-healthy fat.

If you’ve got a savory tooth, try yours topped with goat cheese, tahini, or an egg. Even leftover cooked veggies can be delicious on a savory sweet potato pancake.

Plain Greek yogurt, cottage cheese, and ricotta are all also great pancake-toppers that provide lots of protein and can easily be blended with other flavors.

Have fun experimenting!

Ingredients:

1 small Sweet Potato

1 Egg

Directions:

1. Prick the potato with a fork a few times and steam in the microwave for 5-6 minutes or until soft. Allow to cool until you can safely handle and scoop out the potato flesh into a food processor.

2. Pulse the potato with the egg and cinnamon until it forms a batter.

3. Grease a skillet with oil, butter, or spray and turn on heat (medium). Pour the batter into the skillet. Cook until set, flipping halfway. Transfer to a plate.

4. Top with desired toppings and enjoy.

Serves 1

Nutrition Facts (before toppings, not counting butter or oil to grease skillet): 175 calories, 8 grams protein, 26 grams total carbohydrate, 4 grams fiber, 5 grams fat

Recipe analysis via USDA Supertracker

Jessica Cording, MS, RD, CDN, is a registered dietitian, health coach, and writer with a passion for helping others experience a happier, calmer life and a balanced relationship with food. For those in need of some healthy-eating inspiration, Jess created five day's worth of delicious make-ahead lunches to make it even easier to eat well on a busy day. For more information on Jess, check out her website and follow her on Instagram, Twitter, Facebook and Pinterest.

Second Photo Credit: sasimoto/shutterstock.com