Get your children to eat their vegetables with these sweet potato pancakes. A sweet, cinnamon pancake that the whole family will love.
- 1 cup water
- 1/2 cup sweet potato puree
- 1/4 teaspoon cinnamon
- 1 cup pancake mix or homemade pancake mix
- Nonstick cooking spray
- Maple syrup and butter for serving (optional)
- To make the sweet potato puree:
- Preheat oven to 375 degrees.
- Scrub sweet potato and dry. Poke a few holes around the sweet potato and loosely wrap with aluminum foil making sure the foil is closed securely.
- Roast for up to 1 hour depending on the size of the sweet potato, checking at 30 minutes. The sweet potato should be very soft and easy to mash.
- Remove sweet potato and let cool. Remove from flesh and puree the sweet potato in a blender of food processor.
- For the pancakes:
- In a large bowl mix water, sweet potato puree, and cinnamon. Add the pancake mix and stir to combine (the batter should be lumpy).
- Coat a large nonstick skillet or griddle with cooking spray and heat to medium-high heat.
- When hot add 1/4 cup batter for each pancake.
- Cook until bubbles form on top of the pancakes and the batter is set, about 3 minutes.
- Use a spatula to flip the pancakes and cook them until golden brown on the other side, about another 3 minutes.
- Enjoy with a little dab of butter and maple syrup.
I make my sweet potato ahead of time and keep it for things like these sweet potato pancakes and other recipes. You can either refrigerate after cool in small portions in small ziplock bags or freeze for longer storage. I label my purees in the freezer so I know what they are and when they were made.[br]I use whole wheat pancake mix from Trader Joes but feel free to make your own or use a different boxed variety.