My kids love breakfast food — it’s truly their favorite meal of the day. Making the same old thing can get dull, so I like to come up with variations on tried-and-true recipes just to keep meals interesting.
Adding sweet potatoes to the mix gives these pancakes a nice flavor and some veggies to start the day!
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons brown sugar
1 tablespoon maple syrup
1 teaspoon cinnamon
1 sweet potato, mashed
1-1/2 cups milk
1/2 teaspoon vanilla
1 tablespoon melted butter
Start by roasting the sweet potato. Prick it with a fork and place it on a baking sheet in a 350 degree oven for one hour. When it comes, out the skin will peel off easily. Mash it with a fork or a masher and set aside.
In a bowl, whisk the flour, baking powder, salt, brown sugar, maple syrup and cinnamon.
Add the mashed sweet potato, egg, milk (you may not need all of it depending on the consistency), vanilla and butter. Stir, making sure all the flour is dissolved. If the mixture is a bit thick, add a little more of the milk.
Ladle the batter into a hot pan. When bubbles form, flip them over and cook until done.