Winter means warm, fragrant sweet potatoes that make your insides feel fuzzy. Whenever I get the chance, I pop 4 or 5 sweet potatoes in the oven and forget about them until their scent fills the entire house. Mornings with a toddler are always a major struggle, we argue over what to wear, decide what to eat, change our minds, and repeat this entire process (sometimes twice). So, I’ve come to the conclusion that quick and easy to prepare breakfast meals are the way to go. I found a way to incorporate my previously cooked sweet potatoes into a toddler favorite- pancakes!
Sweet Potato Pancakes!
There are numerous recipes online for sweet potato pancakes that add spices, flour and other ingredients. I’ve opted for a two-ingredient recipe that, oddly enough, tastes great.
These two ingredients are all you need!
Mix very well until well incorporated. Involve your children by having them do the mixing for you :)
Prep Time: 10 minutes
Cooking Time: 5 minutes
½ cup mashed sweet potato (the flesh from 1 medium-small cooked sweet potato)
Feel free to add a drop or two of vanilla to completely eliminate any potential egg flavors
¾ teaspoon ground cinnamon
A pinch of ground ginger
A pinch of allspice
A pinch of salt
* I don’t add any flavorings for my little girl because she doesn’t like the taste of anything odd. In all cases, sweet potatoes have such a rich and sweet flavor that they don’t usually need any additions.
Step 1: Whisk together the sweet potato and eggs until well combined.
Step 2: Drop a tablespoon of the mixture into a pan on low-medium heat for approximately 5 minutes, flipping the pancakes in between (or until they are golden brown).
Step 3: Add natural honey as a healthy sweetener (avoid processed pancake syrups). Natural nut butters are also a great topping for these pancakes too.
* This recipe works can also for babies that are just starting solids (make sure to test for allergies before feeding them the pancakes). Cut them up into small pieces and have them feed themselves.