Ingredients Archives: almond milk

Healthy Sweet Potato Pancakes

Feeding a toddler can be a challenge. One day she squeals for yogurt and the next, even a bite is a painstaking endeavor. As her palate has continued to mature by experimenting with different flavors and textures {when she’s interested}, the one food she has never stopped loving is sweet potato. Sweet potato puree was her favorite food for many months when she began eating solids and now she eats them in roasted bite-size chunks.

So, what’s a mamma to feed her carb and sweet potato loving babe? Healthy Sweet Potato Pancakes of course!

Healthy Sweet Potato Pancakes

Healthy Sweet Potato Pancakes – Ingredient List

1 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon organic cane sugar
2 tablespoons ground flaxseed
1 cup almond milk {I use unsweetened Vanilla}
1 egg
1 tablespoon coconut oil
3/4 cup sweet potato puree

Healthy Sweet Potato Pancakes

Sweet potatoes are delicious and great for you, they are high in vitamin B6, vitamins C and D, and are high in carotenoids {like beta carotene}. If you’ve tasted sweet potatoes before you know that they are relatively sweet, hence the name, and so this recipe doesn’t include a lot of additional sugars. I incorporated ground flaxseed in the recipe to increase the fiber and omega-3 essential fatty acids.

For this recipe, I kept the sweet potato puree very plain. On a foil lined baking sheet, heat the sweet potato in a 400 degree oven for approximately 45 minutes or until tender. Once cooled, transfer to a food processor or high-powered blender, add a bit of water {1/4 – 1/2 cup} and puree.


The sweet potato pancakes are fluffy and moist, don’t be surprised if they seem a bit undercooked {not to be confused with a raw pancake, no no} – the sweet potato puree creates a very creamy texture. I cooked these on 350-400 degree griddle for 3-4 minutes, but go until you see bubbles and the pancakes are completely cooked through. The pancakes photographed above are relatively small, cooked from approximately a tablespoon of batter – perfect for those toddler tummies any time of day! For freezing instructions, follow this great tutorial.


PS. If you have any questions about the recipe, leave them in the comments!

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