This time of year, pumpkin is everywhere. Sure, it’s fun and it’s seasonal…but what about its orange tuber cousin (once removed) the sweet potato? It’s sweeter, easier to roast, and involves zero squishy seed slime removal. It tastes good with all the pumpkin spices, and it’s available year-round. Have I convinced you to switch to team sweet potato yet? Am I going to persuade you with a delicious, healthy breakfast staple? YES I YAM!
Ingredients
- 3/4 cup almond flour
- 3/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg (fresh grated if you have it)
- 1 tsp vanilla extract
- 1 cup milk (any kind)
- 1/2 cup applesauce
- 3/4 cup sweet potato
- 2 eggs
- 3 Tbsp butter, melted
The process
Wrap one small sweet potato in aluminum foil and bake at 375 degrees for an hour and a half, or until it is very soft. You can do this ahead of time, even the day before.
In a large mixing bowl, combine all dry ingredients with a whisk. In a separate bowl, combine 3/4 cup of the roasted sweet potato flesh with the wet ingredients (except the butter). Make sure this mixture is very smooth. Pour the wet ingredients into the dry and whisk until just combined. Don’t overmix. Lumps are okay. Melt butter and whisk it in. Lumps are still okay. Overmixing makes for tough pancakes. We are shooting for fluffy here.
In a large skillet or griddle on medium heat, sprayed with cooking spray or coated with butter, scoop out batter into desired size of pancakes. I used a 1/4 measuring cup and filled it about half full. I found the batter worked better for smaller pancakes. Once bubbles start to form in the center of the batter, flip them over and cook them until golden brown.
(Un)Official pancake rules: The first pancake is always ugly and either burnt or raw…or somehow both burnt and raw. Just plan on giving this to the dog. Or to the garbage. Adjust the heat as needed and start on the second one, “the taster”. It must be enjoyed by the chef while standing over the stove. There are no rules starting with pancake number three, so have at it.
This recipe made about 20 small pancakes. I like to bag them in sets of two and freeze them. They toast up nicely directly from frozen in the toaster oven.
The family may prefer syrup, but my little one enjoyed them with cut up banana. I should really say that she enjoyed them AFTER the cut up banana.
Baking for the Baby 