Hellobee

Ever since I hit publish on the two-ingredient pancakes, I’ve wanted to make a sweet potato version. I made them a few times but was underwhelmed, not so much by the flavor but by the texture. I think banana and sweet potato puree are fairly similar in that department, but somehow the swap made the batter more difficult to manage and the results less substantial than I’d like. A little experimenting and a couple small changes and now I have healthy sweet potato pancakes more than worth another article.

With a quarter cup of flour to thicken the batter and a bit of baking soda for leavening, the pancakes have a much more pleasing texture. I’ve tried an array of flours, from white, whole wheat, to oat (for a gluten-free version), and they all worked beautifully. Despite the additions, the pancakes are still in the spirit of the original recipe and are mostly egg and sweet potato. Also like their predecessor, they’re endlessly adaptable: switch up the spices, try butternut squash instead of sweet potato, or add anything from fruit to nut butter. No matter what, make a big batch for multiple mornings of this wholesome breakfast.

(I thought these would be a good opportunity to bust out the Curious George fork again.)

Sweet Potato Pancakes

4 eggs
1/2 cup sweet potato puree
1/4 cup flour (all-purpose, whole grain, gluten-free – whatever you’d like)
1 teaspoon cinnamon
1/4 teaspoon baking soda
pinch of salt
Coconut oil or butter, for frying

Add all of the ingredients, except the oil or butter, to a blender or food processor and blend until just smooth.

Melt enough butter or coconut oil to coat the bottom of large skillet over medium-low heat. Once hot, pour about two tablespoons of batter per pancake, fry until the bottom is cooked and golden, and flip to cook the second side. Replenish the oil or butter as needed until you have cooked all the batter.

Serves 2-3