Easy Healthy Sweet Potato Pancakes

These pancakes are easy to make, they do involve boiling a sweet potato, but I swear that's the hardest part. They're healthy, dairy-free, and kid friendly, Baby Squash ate 4 for dinner tonight. They could also easily be made "vegan" by omitting or replacing the egg. This recipe made 25 mini "sand dollar" size pancakes for me & Squash to polish off together this week. They would also be great for a Fall themed breakfast or brunch.

Ingredients:

1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon raw turbinado sugar
1 large egg, lightly beaten
1 1/2 cups almond milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 sweet potato, cooked (can be boiled, or baked in oven or microwaved), peeled and mashed

Directions:

Prep sweet potato by washing, peeling and cutting into cubes. Boil water & cook sweet potato for about 15 minutes, until easily mashed with a fork. Strain out water & smash sweet potato until it has a "mashed potato" consistency...imagine that. I used a Cuisinart food processor for this step.

Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.

Add egg, almond milk, cinnamon and nutmeg, followed by the mashed sweet potato. Do not over mix; the batter should have small lumps.

When your pan or griddle is hot enough (test by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it's ready.) Lightly grease your pan/griddle/cooking vessel with a little butter or nonstick spray of your choice.

Scoop or pour batter into your onto griddle in whatever sizes or patterns you want. When pancakes have bubbles on top and are slightly dry around edges, about 2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Serve warm with a drizzle of pure maple syrup. (optional! Baby Squash eats these plain and loves them!)

Adapted from This recipe