Picky Kid Pleaser Sweet Potato Pancakes
Transform breakfast into a stress-free delight with Picky Kid Pleaser Sweet Potato Pancakes, a nutrient-packed recipe designed to win over even the fussiest eaters! These fluffy pancakes combine the natural sweetness of mashed sweet potato with cozy hints of cinnamon and vanilla, creating a kid-approved flavor that also delivers a boost of vitamins and fiber. With just 10 minutes of prep time and 15 minutes to cook, this quick and easy recipe is perfect for busy mornings. Serve these golden-brown beauties warm with a drizzle of maple syrup, fresh fruit, or your family’s favorite toppings for a wholesome, satisfying meal that everyone will love. Gluten-sensitive? Simply swap in your favorite gluten-free flour for a customizable treat! Perfect for picky eaters and parents alike, these sweet potato pancakes are destined to become a breakfast favorite.
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Ingredients
- 1 cup Sweet potato (mashed)
- 1 cup All-purpose flour
- 0.75 cup Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 tablespoon Maple syrup (optional for sweetening)
- 2 tablespoons Butter or oil
Directions
Step 1
Peel and cube a medium sweet potato. Boil or steam until tender, then mash it until smooth. Measure 1 cup of mashed sweet potato and let it cool slightly.
Step 2
In a large mixing bowl, whisk together the mashed sweet potato, milk, egg, vanilla extract, and maple syrup (if using) until well combined.
Step 3
In a separate bowl, sift together the flour, baking powder, cinnamon, and salt.
Step 4
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the pancakes dense.
Step 5
Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
Step 6
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circle if needed.
Step 7
Cook for 2-3 minutes, or until small bubbles start to form and the edges look set. Flip the pancake carefully and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
Step 8
Repeat with the remaining batter, greasing the skillet as needed between batches.
Step 9
Serve warm with butter, syrup, fresh fruit, or any toppings your picky eater loves!
Nutrition Facts
| Serving size | (649.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1105.1 |
| Total Fat 36.3g | 0% |
| Saturated Fat 19.2g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 298.0mg | 0% |
| Sodium 1318.1mg | 0% |
| Total Carbohydrate 162.9g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 34.2g | |
| Protein 30.1g | 0% |
| Vitamin D 134.3IU | 0% |
| Calcium 389.6mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 1063.8mg | 0% |
Source of Calories