Made with whole grains, taste naturally sweet, and are a yummy way to pack some veggies into breakfast.
– Mashed sweet potato – Whole wheat flour – Cinnamon – Baking powder – Vanilla extract – Eggs – Milk – Melted butter or neutral oil, plus more for cooking
Add all ingredients to a medium bowl. Whisk to combine. The batter should be pourable but thick.
Heat a nonstick or cast-iron pan or griddle over medium heat. Add a sliver of butter, let melt, and swirl to cover pan.
Add a small amount of batter, about 2 tablespoons at a time, and spread the batter thin, about ¼ inch thick or a smidge thinner. This will help ensure that they cook through.
Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set and you should see little bubbles around the edges before you turn them over.
Add more butter and repeat to cook the rest of the pancakes. Serve warm with syrup, nut butter, or yogurt.
Store any leftovers in an airtight container in the fridge and warm them up to serve later in the week.