I’m a sucker for any breakfast recipe that begins and ends with just two ingredients; a) because, despite the pressures to create cordon bleu perfection every morning, as a mum on the school run duty…
And b) I’m at least attempting to create the impression that I can make good food for my offspring – albeit with little to no effort (or expendable cash for crazy ingredients).
The fabulous news is that there does in fact exist a recipe that can make me feel like culinary supermum and Martha Stewart combined – sans the twinsets.
The simplicity of this recipe means the 2 ingredient sweet potato pancakes brekkie babies are the ultimate in clean eating, offering a grain-free morning meal alternative for if you’re avoiding gluten. Without the flour, of course, the texture and taste of the final product is not exactly that of a pancake…but that makes these glorious rounds of deliciousness no less easy to chow down upon with relish – totally toddler friendly (and family friendly, too)! They’re also packed with antioxidant beta carotene and energy-sustaining protein; ace at warding off the hangries.
½ cup mashed sweet potato (the flesh from 1 medium-small cooked sweet potato)
oil or butter for cooking
¾ teaspoon ground cinnamon
pinch of ground ginger
pinch of allspice
pinch of salt
- Whisk or blend together the sweet potato and eggs until well-combined. Add seasonings, if desired, and stir. Heat oil or butter over medium-low heat.
- Drop the sweet potato mixture by the tablespoon and cook for 3-5 minutes.
- Flip each cake and cook for an additional 3-5 minutes, until lightly golden brown on the outside and cooked through. Note: If cooking larger pancakes, they will need to cook longer; lower heat works better.
- Top with butter, nut butter, or a swizzle of honey or maple syrup.