Pancakes on a Saturday morning always jumpstart a fun weekend! Great for energy! Fluffy and tasty cakes with lots of extra nutrition! My kids loved the dark purple color of the sweet potatoes I used, but you can use traditional orange-flesh sweet potatoes in this recipe too of course. Sweet potatoes add the perfect amount of sweetness and the Greek yogurt and almond flour add extra protein. I also threw in a few chocolate chips on each at their request!
Sweet Potatoes are low on the glycemic index (so absorbed more slowly and sit longer in the digestive tract), but high in vitamin A, C, B, manganese, phosphorous and more. These roots have anti-cancer properties, help with good cholesterol, weight control, healthy skin and prostate health! So, why not throw a little sweet potatoes into your morning breakfast cakes. You’ll love the sweetness of them with a touch of cinnamon and nutmeg. I topped these with a drizzle of pure maple syrup, warmed fresh blueberries and slivered almonds. Recipe makes approx 12 4″ pancakes
- 1 1/4 cup mashed cooked sweet potatoes
- 3/4 cup flour of choice (traditional whole wheat or any gluten free variety)
- 1/4 cup almond meal
- 1 1/4 cup milk (regular dairy or dairy substitute)
- 1/2 cup plain whole milk Greek yogurt
- 1 egg
- 2 Tbs coconut oil or butter, melted (plus more for griddle pan)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbs honey or maple syrup (optional)
- Using a blender or mixer mix together sweet potato, milk, yogurt, oil and honey if using until smooth.
- Transfer from a blender (if used) into a bowl and beat in egg.
- In a separate bowl mix dry ingredients: flour, almond meal, spices, salt, baking soda and baking powder.
- Combine with wet ingredients and stir well. Add more milk if you need to make mixture thinner.
- In a skillet or griddle pan melt butter or coconut oil and spoon about 1/2 cup of batter for each pancake into it.
- Cook on one side until small bubbles form and edges are slightly cooked. Then flip pancake over and cook another couple minutes until it puffs a bit in the middle.
Nutritional label includes almond milk and regular whole grain wheat flour