Super Starts Here.

Whole Wheat Sweet Potato Pancakes

on April 11, 2013


My kids love breakfast for dinner, so when they requested “PANCAKES!!!” tonight I obliged, making them a slightly healthier and more nutritious version.  These Whole Wheat Sweet Potato pancakes aren’t overly sweet, which makes them ideal for dinner.   Topped with just a drizzle of maple syrup and served with fresh fruit, these pancakes were a huge hit!  Not to mention my kids certainly didn’t object to eating their sweet potatoes tonight…


Recipe from The Food Network

Serves 4 to 6

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 2 tablespoons brown sugar (I substituted agave)
  • 1 teaspoon cinnamon
  • Pinch nutmeg
  • 2 cups milk
  • 4 teaspoons melted butter, plus more for greasing skillet
  • 2 whole eggs
  • 1 sweet potato, cooked until tender, peeled and pureed
  • Maple syrup, for serving

Mix dry ingredients.  Mix wet ingredients.  Add wet ingredients to dry ingredients and mix until combined.  Cook batches in skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown.  Serve with maple syrup.

*I omitted the pecan butter the original recipe calls for.


2 responses to “Whole Wheat Sweet Potato Pancakes

  1. […] been eating a lot of breakfast for dinner lately.  Last week it was pancakes, this week it’s eggs.  We have about a million and one things going on right now, including […]

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