A gluten free, family friendly, kid approved recipe!
There is something satisfying about a pancake breakfast! It’s both comforting and delicious. When my son Eli (5 years old), started requesting pancakes daily (like e-v-e-r-y day), I knew it was time to up the health factor on my traditional pancake recipe and figure out how to make them nutritious AND tasty.
My family loves sweet potatoes – and turns out they make great pancakes! Plus it’s a wonderful way to get a veggie boost first thing in the morning. These pancakes are moist, flavorful and packed with vitamins. Depending on the season and what I have in the pantry, I’ll add bananas or blueberries to the pancakes. For a little extra protein, I add a scoop or two of collagen powder (it’s flavorless and completely soluble – no one knows it’s there and it adds so many great health benefits!). In the fall I add an additional half teaspoon of cinnamon and a pinch of allspice which makes them feel extra special! I also swap out sweet potato, butternut squash, and pumpkin puree – it’s whatever I have on hand and sounds good.
Give this recipe a try! I love that these are gluten free and can easily be adjusted to what you have at home. Most of all I love that my family looks forward to these yummy (healthy!) pancakes for breakfast!
SWEET POTATO PANCAKES
8 oz sweet potato puree (or whatever puree you have!)
1 cup oat flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. pure vanilla extract
1/2-1 tsp. salt
1 tablespoon pure maple syrup
Variations: 1-2 T collagen powder, cut up bananas, blueberries.
In a large bowl combine all dry ingredients. Whisk in puree, eggs, vanilla and maple syrup.
Heat a large skillet over medium heat and coat with the non-stick spray of your choice (I use coconut oil). Pour 1/4-1/2 cup batter for each pancake. Cook 2-3 minutes on each side or until done.
Serve topped with fruit, pure maple syrup or berry syrup!