Someone asked me the other day what was the healthiest, "easy" food she should keep in her fridge at all times. Almost instantly -- possibly because I was inspired by the time of year or simply because I adore them so much -- I blurted out sweet potatoes. Aside from being incredibly yummy, sweet potatoes truly are a nutritional powerhouse, loaded with vitamins A and C, beta carotene, and fiber.
Starting in October and all the way through spring I regularly find myself baking eight sweet potatoes at a time to refrigerate and then use in all sorts of ways. They're beyond easy to prepare and the possibilities for what you can do with them are endless -- be it to toss into school lunch with some maple syrup and a bit of butter, serve alongside a protein at dinner, eat whole whenever you need a superfood pick me up, or mash into these delectable, moist pancakes for breakfast.
They are the perfect fall treat whether you're looking for something good for your toddler to hold on to and munch, or in need of a new dish for your big eater who loves a tall stack of pancakes. I predict you'll want to make them often after trying them, so you'll be happy you have that batch of baked sweet potatoes in your fridge!
Sweet Potato Pancakes Stack (makes 16 pancakes)
- 1 cup white whole wheat flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon Salt
- 1 large egg
- 1 1/4 cups Milk*
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 cup sweet potato puree
1. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk together the remaining ingredients.
3. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
4. Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
6. Flip the pancakes and cook for one minute longer.