Sweet Potato Pancakes

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yields: 6 toddler servings

Cookware/Tools:

• Mixing bowl
• Whisk
• Non-stick skillet
• Spatula
• Fall-themed cookie cutters 
• Paperclip Color-Changing Silicone Plate

Ingredients:

• 1/2 cup mashed cooked sweet potato
• 1 large egg
• 1/4 cup whole milk
• 1/4 cup flour (whole wheat or oat flour) (*See Note1)
• 1-2 tsp pure maple syrup (*See Note 2)
• 1/2 tsp baking powder
• 1/2 tsp cinnamon

• Butter or oil for cooking

Instructions:

1. In bowl, whisk sweet potato, egg, syrup and milk until smooth.
2. Stir in flour, baking powder, and cinnamon. Batter will be thick.
3. Heat skillet over medium, grease lightly.
4. Pour 2 tbsp batter per pancake, cook 2 minutes per side until golden.
5. Cool before serving.
6. Optional: add additional drizzle of maple syrup (about 1 tsp per pancake) for serving.

See Notes Below

Notes:

1. I like to use whole wheat flour as a healthier alternative, but any flour will do.
2. I like to add the maple syrup into the batter rather than on top of the pancakes, which still gives it that subtle sweetness but without the stickiness. Alternatively, you can skip this step and use the 1-2 tsp of maple syrup as a drizzle on top.