Your tot will love eating these just-sweet-enough pancakes with her hands. You’ll love that they’re rich in nutrients, thanks to the sweet potato and whole wheat flour.
Active time: 20 minutes
Total time: 20 minutes
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups 1% milk
1 1/4 cups mashed sweet potato (canned or fresh)
2 large eggs
3 tablespoons canola oil
1. In a large bowl, whisk together the flours, sugar, baking powder, cinnamon, salt, and nutmeg.
2. In a medium bowl, whisk together the milk, sweet potato, eggs, and canola oil.
3. Add mashed sweet potato mixture to dry ingredients and stir just until combined.
4. Preheat griddle or skillet and grease with cooking spray. Drop batter by 1⁄3-cup portions onto hot griddle or skillet and cook until bubbles form on the surface. Flip pancakes until dark golden brown on both sides. Serve with cinnamon sugar or maple syrup. (Leftovers can be individually wrapped and placed in a zippered plastic bag in the freezer. Heat in the microwave for a quick, healthy meal.)
Makes 12 pancakes