Sweet Potato Pancakes – super healthy kids

Boost your breakfast nutrition with these sweet potato pancakes! They’re delicious, lightly sweetened and packed with warm spices.

Why We Love These Sweet Potato Pancakes:

We’ve been eating sweet potato pancakes for as long as we’ve been eating sweet potatoes for dinner, and we can’t get enough! The kids love them and they even got rave reviews from the pickiest eater in my neighborhood, which is saying something! They have a flavor reminiscent of pumpkin desserts, with the kid appeal and lightness of pancakes.

The best part about sweet potato pancakes is that you can add even more nutrients and fiber to your breakfast by topping it with fresh fruit! We like bananas, berries, plums or peaches. With fruit and sweet potatoes, we often don’t even need syrup. A bit of creamy yogurt or whipped cream can turn a boring pancake breakfast into one of our favorite desserts!

Ingredients for Sweet Potato Pancakes:

• sweet potato– Use leftover mashed sweet potatoes or cook one up the night before! If I’m short on time, I’ll cook it. The Instant Pot works great too.
• milk– I used 2% milk, but again, non-dairy milk works great here.
• Cinnamon and Vanilla Extract– adds warm, delicious flavor!
• egg– gives structure and lightness to your pancakes.
• flour– We used whole wheat flour, but all-purpose flour makes a lighter pancake. Or experiment with a combination of both!
• baking powder– makes a fluffy pancake.
• Salt– we used kosher salt

How to Make Sweet Potato Pancakes:

1. Cook Sweet potato (can be made the night before – or use up leftovers!). You will need 1/2 cup pureed.
2. mixture Blend the first five ingredients in a blender until smooth.
3. whisk flour, baking powder and salt together. Add the sweet potato mixture, stirring just until combined.
4. Add to more milk if necessary for the consistency of the pancake batter.
5. Pour Place the batter on a hot griddle greased with non-stick cooking spray. Flip the pancakes when they start to bubble and are golden brown on both sides.
6. surcharge Topped warm with sliced ​​bananas, yoghurt and a drizzle of maple syrup.

Tips & Suggestions

More pancake recipes to try:

Serve with

• 2 Middle banana
• 1 Cup Yoghurt, vanilla, low-fat
• 4 tablespoon Maple syrup, pure

• Boil the sweet potato (this can be done the night before). You will need 1/2 cup pureed.

• Blend the first five ingredients in a blender until smooth.

• Whisk together the flour, baking powder and salt. Add the sweet potato mixture, stirring just until combined.

• Add more milk if necessary to maintain pancake batter consistency.

• Pour batter onto a hot griddle greased with nonstick cooking spray. Flip the pancakes when they start to bubble and are golden brown on both sides.

• Serve warm and drizzle with sliced ​​bananas, yoghurt and some maple syrup.

Calories: 242kcal | Carbohydrates: 50G | Protein: 8thG | Fat: 2G | Saturated Fatty Acids: 1G | Polyunsaturated fat: 0.3G | Monounsaturated fatty acids: 0.5G | Trans fats: 0.003G | Cholesterol: 34mg | Sodium: 317mg | Potassium: 491mg | Fiber: 3G | Sugar: 22G | Vitamin A: 5515ie | Vitamin C: 5mg | Calcium: 239mg | Iron: 2mg

Tell us in the comments what is your favorite way to eat sweet potatoes?