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Healthy Sweet Potato Pancakes - Whole Grain & Kid-Friendly

This recipe provides instructions for making whole grain sweet potato pancakes. The pancakes are made with whole wheat flour, cinnamon, baking powder, milk, mashed roasted sweet potato, eggs, melted butter, and vanilla. To make the pancakes, all ingredients are whisked together into a pourable batter and cooked in a nonstick pan. The pancakes are cooked for 3-4 minutes per side until set and lightly browned. They are served warm with syrup, nut butter, or yogurt. Each serving provides 230 calories with protein, fiber, and a variety of vitamins and minerals.

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Jane Dela Serna
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50 views2 pages

Healthy Sweet Potato Pancakes - Whole Grain & Kid-Friendly

This recipe provides instructions for making whole grain sweet potato pancakes. The pancakes are made with whole wheat flour, cinnamon, baking powder, milk, mashed roasted sweet potato, eggs, melted butter, and vanilla. To make the pancakes, all ingredients are whisked together into a pourable batter and cooked in a nonstick pan. The pancakes are cooked for 3-4 minutes per side until set and lightly browned. They are served warm with syrup, nut butter, or yogurt. Each serving provides 230 calories with protein, fiber, and a variety of vitamins and minerals.

Uploaded by

Jane Dela Serna
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Whole Grain Sweet Potato Pancakes

★ ★ ★ ★ ★ 5 from 6 reviews

Author: Amy Palanjian Prep Time: 10 Cook Time: 20 Total Time: 30 minutes
Yield: Serves about 4 1x Category: Breakfast Method: Stovetop Cuisine: American

Description

I heat the oven to 200 F and keep the cooked pancakes warm on a baking sheet while I
finish the batch, though you could also serve them as you go. (This recipe was updated
2.17.20 to ensure that the batter cooks through.)

Ingredients

1 1/4 cup whole wheat flour

1 teaspoon cinnamon

1 1/2 teaspoons baking powder

1 1/4 cup milk

1/2 cup mashed roasted sweet potato

2 eggs

2 tablespoons melted butter or neutral oil, plus more for cooking

1 teaspoon vanilla

Instructions

1 Add all ingredients to a medium bowl. Whisk to combine. The batter should be
pourable, but thick.

2 Heat a nonstick or cast iron pan or griddle over medium-heat. Add a sliver of butter,
let melt, and swirl to cover pan.

3 Add a small amount of batter, about 2 tablespoons at a time, and spread the batter
thin, about 1/4-inch thick or a smidge thinner. This will help that they cook through.
Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be
mostly set and you should see little bubbles around the edges before you turn them
over.

4 Add more butter and repeat to cook the rest of the pancakes.

5 Serve warm with syrup, nut butter, or yogurt.

Notes

i To cook the sweet potato, place it on a foil-lined pie plate or baking sheet,
poke holes with a paring knife, and roast for about an hour at 400 degrees F. Or,
peel and dice the sweet potato and place in a heat-proof bowl (a 4-cup glass
measuring cup works well) and cover with about 2 inches of water. Cook in the
microwave until tender, about 5-6 minutes. Let cool slightly. Drain and mash very
smooth with a fork. Let cool. Measure out 1/2 cup of the mashed sweet potato.

i Store any leftovers in an airtight container in the fridge and warm to serve later
in the week.
i Make sure that the sweet potato is very well cooked, so it mashes easily, and let
it cool before you use it in the batter.

i Spread the batter thin, about 1/4-inch thick or a smidge thinner. This will help
ensure that they cook through.

i Let the batter cook long enough in the pan that it sets around the edges and
slightly towards the center, and that you see bubbles. This will ensure that the
center cooks all the way through.

i Depending on your stovetop and pan, you may need to turn the heat down to
medium-low to ensure that the batter cooks all the way through without burning.

Serves 4
Calories Per Serving: 230

% DAILY VALUE

Total Fat 4.5g 6% Saturated Fat 1.7g

Polyunsaturated Fat 0.9g Monounsaturated Fat 1.4g 0%

Cholesterol 97.9mg 33% Sodium 86mg 4%

Total Carbohydrate 40g 15% Dietary Fiber 5.4g 19%

Sugars 8.5g Protein 10g 20%

Vitamin A 293.9µg 33% Vitamin C 3.5mg 4%

Calcium 224.4mg 17% Iron 2.1mg 11%

Vitamin D 1µg 5%

Did you make this recipe?


Rate this recipe in the comments below and tag @yummytoddlerfood on Instagram!

Find it online: https://www.yummytoddlerfood.com/recipes/breakfast/whole-grain-sweet-potato-


pancakes/

AN ELITE CAFEMEDIA FAMILY & PARENTING PUBLISHER

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