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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Recipe Information
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
Instructions
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.
In a large mixing bowl, whisk together the mashed sweet potato, milk, egg, vanilla extract, and maple syrup (if using) until well combined.
In a separate bowl, sift together the flour, baking powder, cinnamon, and salt.
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.
Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
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.
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.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with butter, syrup, fresh fruit, or any toppings your picky eater loves!
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.7 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
