Okay, heres the thing- It's no secret that my child is obsessed with anything soft and cake textured, so as you can imagine fritters and pancakes are his JAM in the morning! The minute we walk into his room he peaks his head above the crib rail, gets a huge squeal out and then he's ready to shove all the goods in his mouth. With that said, I don't have time to whip up a gourmet healthy breakfast... because.... mom life, morning life and all the lives. Also, who knew a 11 month old would be so demanding in the AM? So, these pancakes are perfect for making ahead of time, freezing and defrosting as needed! My goal is to always give my baby fresh foods and clean ingredients with a healthy spin on the traditional morning classics. LIKE PANCAKES! I want these foods to be something he will really enjoy but also provides him with the best nutrients. These sweet potato pancakes do JUST that!
Why are these Sweet Potato Pancakes healthy?
The Sweet potatoes are a good source of vitamin A, vitamin C, manganese, copper, pantothenic acid and vitamin B6. They also provide potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. The eggs provide a high quantity of protein and the cinnamon (which is actually one of the healthiest spices) helps lower blood sugar levels and reduce heart disease risk factors.
This isn't just for babies and kiddos, like I always say we can totally indulge too! I promise these sweet potato pancakes will be gone the minute they are sat down and not to mention they are the easiest things to make! I hope you enjoy as much as we do!
**These pancakes can be frozen up to 3 months and refrigerated for 5-7 days**
INGREDIENTS (makes about 6 pancakes)
One Large Sweet Potato
Two Large Eggs
One Tablespoon of Cinnamon
(double each of the ingredients if you wish to make more pancakes)
Prep+Cook Time= 15 minutes
Wash your sweet potato, place in the microwave and push the potato cook setting. (I normally check about halfway through the cook time to make sure it isn't over cooking. I do this by sticking a fork down to the center of the potato. If it slides down smooth, the potato is done. If you have to push it in there, it needs to cook longer.)
Once the potato is cooked through, let it sit until it is cool to the touch. Once cool, peel off the skin and discard. Add the freshly peeled potato to a mixing bowl with two eggs and a tablespoon of cinnamon.
Mix all ingredients together while breaking down the chunks of sweet potato by using a fork. (You can also use a blender if you want a more creamy consistency. I prefer a more chunky rustic pancake so a fork works perfect for that!) Your mixture should be a chunky thick batter.
Place a medium sized skillet on medium heat. Once heated add a thin layer of olive oil until it coats your pan. With an ice cream scoop or large spoon scoop your batter into the pan. Each side of the sweet potato pancake should cook for 2 minutes or until golden brown.
Place the cooked pancakes on a paper towel to soak up any excess oil.
ENJOY right away or freezer for later!
IF YOU CHOOSE TO FREEZE:
Once the sweet potato pancakes are cool, cut parchment paper into small squares and add it in-between each pancake. (This prevents the pancakes from sticking together), add to a ziplock bag, label and date and your freezer ready! This recipe will last 3 months in the freezer! ENJOY!