My little lovelies enjoy their pancakes. Traditional pancakes are not a nutritional powerhouse, but we can fix that! These are made with whole grains, add protein with the eggs, some vegetables, and pack in the flavor. All that, and they’re still light and fluffy! I can’t wait until my girls are old enough to be shocked by the fact that most pancakes don’t have vegetables in them (insert evil laugh here). I mix it up with the vegetables, but sweet potato, pumpkin puree, or spinach are the favorites in our house. This week will focus on the beautiful sweet potato.
For my girls I serve them plain, no butter or syrup, and then pack them to go. These also freeze extremely well and will thaw on the go if you like to do big batch cooking.
Sweet Potato Pancakes
- 1 small very ripe banana or an additional 1/2 cup puree of choice, they just won’t be quite as sweet
- 1 cup sweet potato puree, or pumpkin puree
- 2 eggs
- 1 tsp pure vanilla extract
- 1 1/4 cups spelt or whole wheat flour
- 1/4 cup all purpose flour or more whole grain flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 3/4 cup milk, kiefer, water, or a mixture of these – nondairy is fine
- Mash banana in a medium bowl with the sweet potato puree.
- Add eggs and vanilla whisking to combine.
- Add flour, baking powder, baking soda, salt,spices, and milk and stir together. If mixture needs more liquid add it to your desired consistency. Thicker batter makes thicker pancakes, thinner batter makes thinner pancakes.
- Heat a large skillet, I use my biggest cast iron pan, over medium heat.
- Once pan is hot add a small amount of oil to prevent pancakes from sticking.
- Pour batter into the pan making sure to leave enough room between the pancakes to flip them!
- Cook on first side until bubbles that form on pancakes burst and edges start to dry out.
- Flip and cook until golden brown on second side.
- Serve hot.