These pancakes are soo good! You won’t even know they are healthy, I promise! They are light, fluffy and naturally sweetened Seriously though you really can’t taste the sweet potato and to make them just a bit naughty add some chocolate chips, yum! You can definitely make the batter the night before and stick it in the fridge so when you wake up in the morning your breakfast is almost ready Here’s how to make them:
Whole Wheat Sweet Potato Pancakes
- 1 cup milk + 1 tbsp (1% or nonfat)
- 1 egg
- 1 tsp vanilla
- 1/4 cup sweet potato puree*
- 1 tsp cinnamon
- 1 cup whole wheat flour
- 2 1/4 tsp baking powder
- 1/4 tsp salt
- chocolate chips or fruit, optional
Directions: In a measuring cup, measure the milk. Add the egg and vanilla and whisk to combine. In a bowl, combine the cinnamon, flour, baking powder and salt. Add the wet ingredients to the dry and stir to combine. Continue to mix just until there are no more dry spots, but don’t overmix. Heat a skillet over medium-high heat and coat with cooking spray. Pour 1/4 cup batter to the hot skillet. When the edges begin to set add the fruit or chocolate chips. Flip the pancake and repeat with remaining batter.
Idea from: Deceptively Delicious
Adapted from: SkinnyTaste
* Sweet potato puree- roast a sweet potato whole at 400F for 50mins. Scoop the flesh out with a spoon into a food processor and blend with a tsp of water for 2 mins or until smooth.
Variation: You can omit the sweet potato puree and substitute with 1 tsp of sugar for still delicious whole wheat pancakes!