Family Resources
Harvest of the Month - Milk & Grains

Download pdf of recipes
Whole Grain Sweet Potato Pancakes

Description: 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. 

Ingredients
  • 1 medium sweet potato
  • 1 cup gluten free or whole wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons melted butter or neutral oil, plus more for cooking
Instructions
  1. To cook the sweet potato, either 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 lightly with the back of a spoon. Let cool slightly.
  2. Measure out 1/2 cup of the mashed sweet potato.
  3. Add all ingredients to a blender except the flour and blend until smooth. Add the flour and stir in to combine. The batter should be pourable, but thick. (If you don’t have a blender, simply stir together the ingredients. The batter won’t be quite as smooth, but it works fine too.)
  4. Heat a nonstick or cast iron pan or griddle over medium-heat. Add a sliver of butter, let melt, and swirl to cover pan. Add a small amount of batter, about 2 tablespoons at a time, and spread the batter thin, about 1/2-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. Add more butter and repeat to cook the rest of the pancakes.
  5. Serve warm with syrup, nut butter, or yogurt.

https://www.yummytoddlerfood.com/recipes/breakfast/whole-grain-sweet-potato-pancakes/