Sweet potatoes are amazing. They are filling, tasty with a hint of sweet, easy to cook with, cheap, and nutritious! Sweet potatoes are an excellent source of vitamin A, and a very good source of vitamin C, and vitamin B. They are also full of potassium and fiber. Sounds pretty good, eh? In today’s recipe I show you how to make an easy 4 ingredient breakfast that is full of all those nutrients and super easy to put together!


I’m not really sure how this recipe came about, and it’s slowly evolved into perfection over time. I believe it started when I tried the “two ingredient pancakes” I saw food bloggers making on Instagram. If you aren’t familiar, it’s literally just eggs and mashed bananas mixed together to form a batter and then cooked. To be honest, I’ve never mastered this recipe. How hard can it be? Really hard for whatever reason. If you have a trick, please let me know!

So I started using the two ingredients (banana & egg) and adding in ingredients to create a nutritious & filling pancake that would hold up on the griddle. I experimented with protein powder, almond flour, regular flour, and even leftover mashed cauliflower. Then at some point, I was like “Hey! I have this sweet potato that needs to be used, I’ll stick that in!”. But I put too much, and the pancake was way too dry. The next day, I stuck some applesauce in there, but that made it too wet. The third day (or weeks later, I’m not sure), I shredded some apple and squeezed the excess liquid out: perfection! Finally. Except for one major point:


Not just two ingredient pancakes. Any pancakes. I can never get the temperature right or flip at the right time, so the pancakes always either burn or fall apart. I call them my “scrambled pancakes”. They taste right, look terribly wrong. And my sweet potato everything pancakes were no exception. They were the right consistency, the right thickness on the griddle, but 80% of the time I ended with scrabbled and half burnt pancakes. Enter: the oven. 

If you struggled with making pancakes like me, the oven is your best friend. You form those pancakes (yes, this batter is a little stiffer, making it possible to form a shape) or make a sheet and stick them in the oven for a few, then saute them on the griddle to get that nice crisp edge if you like. No one will ever know!

At some point, I added chia seeds to this recipe. Probably because I had spare chia seeds and decided that sounded good! However, chia seeds are not required. Neither is the honey, the raisins, the cranberries, or the pumpkin that I’ve thrown in at various times- but they all work great if you have some sitting around. (Hence why I call these Sweet Potato Everything Pancakes.) Just make sure to top with some delicious jam or real maple syrup and you won’t be disappointed!


Sweet Potato Everything Pancakes

Pre Time 10 Minutes

Cook Time 15 Minutes

Serving 04 Pancakes



  1. Preheat oven to 375. To prep ingredients, squeeze all the juice out of your shredded apple by wrapping up in a paper towel and squeezing into a ball. One good squeeze should be good!
  2. Whisk your two eggs together, then mix the banana in. Slowly add the apple and sweet potato in.
  3. Once the mixture is well mixed, form pancakes on a cookie sheet to be no more than 1/2 inch thick. If you are really lazy, you can just make a sheet cake with the mixture!
  4. Cook at 375 for 10-15 minutes, until the mixture is no longer ‘wet’.
  5. Heat up a griddle and add a smidge of butter or coconut oil if you like, then saute for a minute or two until browned to your preference! Serve with your favorite pancake toppings.