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5 from 7 votes

Sweet Potato Pancakes

Your kids will love these nutritious whole grain pancakes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 4 (Makes 16 small pancakes)
Calories: 244kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

*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.

Nutrition

Serving: 0g | Calories: 244kcal | Carbohydrates: 39.3g | Protein: 9g | Fat: 6.2g | Saturated Fat: 4.4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 462mg | Potassium: 0mg | Fiber: 0g | Sugar: 10.9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg