This stack of sweet potato pancakes is quite deceiving. They’re packed with good-for-you ingredients, yet they are oh-so-yummy!
There are several swaps in these thick, dense flapjacks that you may just as soon stay mum on when the kids ask what’s in them. But don’t worry, they’ll lap them up anyway. And you will feel good about feeding them to your family.
First, there is only a small amount of canola oil. The rest of the oil is substituted with both cooked sweet potato and Greek yogurt. They play the role of oil in texture, but give added nutrition such as extra protein, fiber, and vitamins C, B6, and D as well as iron and magnesium, just to name a few. WOW!
Also, the flour is a one to three ratio of white unbleached to whole wheat. The whole wheat gives some extra fiber too.
The white sugar has been replaced with local raw honey. VERY local, since it came from our hives! There are trace minerals in honey, which set it apart. Some articles like this one from WebMD, say that local honey has antioxidants. Other articles I’ve read say that it may help with seasonal allergies, although according to this Mayo Clinic article, the evidence is unclear. I don’t know if it’s true or not, but I know our honey tastes better than any processed sugar I’ve ever eaten, so I’m using it!
One beauty of the pancake is that it can be frozen after cooking. Just let them cool, put in a Ziploc for freezing, and your family can pull them out individually to pop in the toaster in the mornings.
Now, wouldn’t you rather feed these to your kid than a store-bought cardboard pastry?!
Let me know if you try these out! What is your favorite swap to use for healthy cooking? Comment in the “Leave a Reply” section below.
Recipe for…Sweet Potato Pancakes
Makes: 12 pancakes
1 cup all purpose unbleached flour
2 cups whole wheat flour
1 tbs baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1 tsp vanilla (liquid) or seeds from 1 vanilla pod
1 tbs canola oil
1/2 cup plain Greek yogurt
1/2 cup cooked sweet potato (1 medium sweet potato)
1/2 cup honey
2 cups milk
1 tbs butter (for cooking)
If using a whole sweet potato, cook in the microwave for 5-7 minutes on high until softened and peel off skin. You may also use canned sweet potato. Whisk together dry ingredients in a large bowl- flour, salt, baking powder, cinnamon. In a separate bowl, mash up the sweet potato and add the other wet ingredients- Greek yogurt, vanilla, honey, canola oil, milk. Stir wet ingredients until combined. Pour the wet ingredients into the dry. Stir to just barely combine. Do NOT overmix, or pancakes will be tough. Heat some butter on a griddle on medium heat. Add tbs. of pancake mix to make rounds. When bubbles begin to form in the batter flip and cook until the other side is golden brown.