If you’re looking for a delicious and nutritious dish to make for your mom this Mother’s Day, then these pancakes are for you. Unfortunately I won’t be able to celebrate with my mom or mother-in law in person this year because of the distance. But for my second Mother’s Day as a mom, I hope to spend a lazy day at home making these pancakes with the help of my little kitchen assistant, Sienna.
challenging at times when it comes to food. I’ve done everything the books say- I’ve exposed her to a wide variety of foods from the time she was a baby to try to develop her palate and prevent the dreadful picky eater stage. I make mostly homemade dishes for her but there are days when I opt for store-bought products to save time. When I discovered frozen sweet potato pancakes made with whole wheat flour (thanks to my friend Dr. Laura Lefkowitz), I was ecstatic because Sienna loved them and they’re also quite nutritious. But of course I couldn’t leave well enough alone- I had to try to recreate them myself! There’s just something about seeing her enjoy a dish that I make. It gives me so much maternal pride and joy.
My Sweet Potato Pancakes are packed with whole grains and nutritious sweet potatoes. They’re very lightly sweetened with pure maple syrup and flavored with cinnamon, nutmeg and vanilla. I like to use white whole wheat flour in this dish because it has all of the health benefits of whole grains but has a lighter texture than traditional whole wheat flour. If you can’t find it, I would suggest using a mixture of half whole wheat and half all purpose flour.
To my delight, the first time I made this dish, Sienna ate not just one but three pancakes! That’s why
I’ll be making these again on Mother’s Day. It will be the best gift to watch her devour them! I hope you include these pancakes on your Mother’s Day table. Happy Mother’s Day to all of you wonderful, hardworking moms out there!
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 large egg
- ¾ cup mashed sweet potato*
- 1 ¼ cups milk (I used 2%)
- 1 ½ tablespoons pure maple syrup
- 1 tablespoon melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- Oil or butter for frying
Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a bowl.
Whisk the egg, sweet potato, milk, maple syrup, coconut oil and vanilla together in a second bowl. Add the dry ingredients to the wet ingredients and stir until just combined.
Heat a nonstick griddle or skillet over medium heat and lightly coat with oil or butter. Pour the batter into the skillet using about 3 tablespoons of batter for each pancake. Cook about 2 minutes until the pancakes start to bubble at the edges and the bottoms are golden brown. Flip and cook another 1-2 minutes on the second side. Remove from skillet and repeat with the remaining batter.
Serve pancakes plain or topped with butter and maple syrup.
*To make the mashed sweet potato, place one medium sweet potato (8 oz) on a microwave-safe plate and poke holes in it with a fork. Microwave 6-7 minutes until tender, flipping once halfway through. Cool and then cut in half and scoop out the flesh. Will yield about ¾ cup.