Sweet Potato Pancakes
Your kids will love these nutritious whole grain pancakes.
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
