Breakfast · Sweet

Sweet Potato Pancakes

This one isn’t exactly an old standby, but I’ve made it a couple times lately to rave reviews from my family.
One of my favorite tricks is to cook a bunch of sweet potatoes and then wrap them individually in cling wrap. So that makes this recipe super quick to make by just thawing one out. And I feel like I’m feeding my family so healthily too! This is from the website, a nice site if you have babies.

2 cups of white whole wheat flour
(or substitute 1 cup all purpose flour and 1 cup whole wheat flour)
3 tsp. baking powder
½ tsp. kosher salt
1 tsp. ground cinnamon
¼ tsp. nutmeg
1 large sweet potato – baked, peeled and pureed
2 cups milk
¼ cup melted butter
2 large eggs
3 tbsp. brown sugar
1 tbsp. vanilla extract
In large bowl, combine first five (dry) ingredients together and set aside.
In a mixing bowl, combine sweet potato, milk, butter, eggs and sugar and vanilla and mix until smooth. Slowly add dry ingredients to mixing bowl; mix until just combined. (A few lumps are OK; over mixing will make the pancakes tough.) Pour ¼ cup portions of batter onto greased skillet. Cook on medium heat and flip pancakes when bubbles form on the surface. Pancakes should be a golden brown color.
Serve immediately, or freeze for later consumption. If freezing, place sheet of parchment paper between each pancake and store in zip-tight freezer bag. Store in freezer for up to 3 months.

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