These pancakes are so delicious and fluffy and they have the added bonus of veggie nutrients. These are also a great sweet potato exposure for picky kids!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Breakfast
Cuisine: Breakfast
Keyword: kid-friendly
Servings: 6servings
Calories: 244.3kcal
Author: Kacie Barnes, MCN, RDN, LD
Equipment
Blender
Ingredients
1 ¾cupswhite whole wheat flour(210 g) (or, 1 cup white flour, ¾ cup whole wheat flour)
2tspbaking powder
½tspkosher salt
1 ½cupswhole milk
1cupsweet potato puree (I microwaved 2 medium-large sweet potatoes until soft and mashed them in the skin then scooped out the flesh)
1 ½tspground cinnamon
¼tspground nutmeg
¼tspground ginger
1Tbspmaple syrup
2largeeggs
1Tbspavocado oil
1tsppure vanilla extract
Butterfor serving
Pecansfor serving, optional
Instructions
Whisk together flour, baking powder, and salt in a large bowl. Set aside.
In a blender, add milk and sweet potato, blend well.
Add remaining ingredients, cinnamon through vanilla extract to blender. Blend just until well combined.
Add wet sweet potato mixture to the dry mixture. Combine well, but don’t over mix.
Let batter rest 5-10 minutes. (this will make them fluffier)
Heat nonstick skillet over medium heat and grease the pan.
Ladle the batter about 1/3 cup at a time. Cook pancakes until done and slightly browned on each side. Repeat, cooking pancakes in batches.
Serve with butter and/or maple syrup. Optionally, add chopped pecans, too.