![Picture](/uploads/2/8/5/7/28576837/545318.jpg)
Pancakes. Who doesn't love them? But plain old pancakes, although tasty, aren't very filling., at least not without a side of bacon and eggs. I don't know about you, but I don't exactly have time to cook like that every day, nor do I have the desire. And come to think of it, I don't really want my kids eating that way every day. But a pancake made with yogurt, veggies and whole wheat? Sign me up.
I love when I can sneak veggies into food, although I suppose since I tell my kids they are sweet potato pancakes there isn't much sneakiness involved. I also make them with pumpkin puree. The flavor doesn't change much. In fact, the flavor is subtle enough that even non-sweet potato lovers (ahem, Dad) will like them.
My son is a creature of habit so he eats these just about every morning. Rather than give him the lovely blood sugar spike (and later crash) of syrup, I usually top his pancakes with peanut butter. Sounds crazy, but he LOVES it. Once when I was feeling extra nice, I gave him Nutella on top and called it dessert. Oh my, did I have a happy, happy boy.
This recipe makes about 22 - 24 pancakes, which means with 2 for my son and 1 for my daughter, I can make a batch to last over a week. Score! And they freeze really well. Double score!!
I love when I can sneak veggies into food, although I suppose since I tell my kids they are sweet potato pancakes there isn't much sneakiness involved. I also make them with pumpkin puree. The flavor doesn't change much. In fact, the flavor is subtle enough that even non-sweet potato lovers (ahem, Dad) will like them.
My son is a creature of habit so he eats these just about every morning. Rather than give him the lovely blood sugar spike (and later crash) of syrup, I usually top his pancakes with peanut butter. Sounds crazy, but he LOVES it. Once when I was feeling extra nice, I gave him Nutella on top and called it dessert. Oh my, did I have a happy, happy boy.
This recipe makes about 22 - 24 pancakes, which means with 2 for my son and 1 for my daughter, I can make a batch to last over a week. Score! And they freeze really well. Double score!!
If you have an electric griddle, use it! It cuts down your cooking time immensely when you can pop 10 pancakes on at a time. I use mine for more than pancakes: corn cakes; sweet potato burgers; black bean burgers; Greek turkey burgers (pretty much anything round); big batches of bacon; veggies like zucchini, eggplant, and red peppers; and even to sauté onions.
And if you don't have an electric griddle: what are you waiting for?!
Update: I added ground flax seed to my most recent batch. Since it is similar in color and texture to whole wheat flour, the kids didn't even notice.
And if you don't have an electric griddle: what are you waiting for?!
Update: I added ground flax seed to my most recent batch. Since it is similar in color and texture to whole wheat flour, the kids didn't even notice.
Another tip: Use an ice cream scooper like this to pour the batter. While I still can't make a perfectly-round pancake (which drives my Type-A personality crazy), the scooper gets me close.
Whole Wheat Sweet Potato (or Pumpkin) pancakes
Makes: 22 - 24 pancakes
Ingredients:
1 c whole wheat flour
1 c all purpose flour
1/2 tsp baking soda
1/2 Tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 Tbsp ground flax (optional)
1 c plain yogurt
1 c milk
1/4 c sweet potato or pumpkin puree
2 eggs
1 tsp vanilla
Directions:
1. Heat electric griddle or skillet to medium-high heat. (about 300 - 350 degrees)
2. In large bowl, mix together dry ingredients (flours, baking soda, baking powder, salt, cinnamon, nutmeg and flax, if desired). Make a well in center of bowl.
3. In small bowl, whisk eggs, yogurt, milk, sweet potato/pumpkin, and vanilla. Pour wet ingredients into well of dry ingredients and mix until combined. Be sure to scrape bottom and sides of bowl.
4. Pour batter onto heated skillet in approx. 1/4c spoonfuls. Cook until lightly brown on both sides and cooked through middle, about 5 minutes, flipping half way through.
Pairs well with maple syrup, peanut butter, hazelnut butter or even on their own.
Makes: 22 - 24 pancakes
Ingredients:
1 c whole wheat flour
1 c all purpose flour
1/2 tsp baking soda
1/2 Tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 Tbsp ground flax (optional)
1 c plain yogurt
1 c milk
1/4 c sweet potato or pumpkin puree
2 eggs
1 tsp vanilla
Directions:
1. Heat electric griddle or skillet to medium-high heat. (about 300 - 350 degrees)
2. In large bowl, mix together dry ingredients (flours, baking soda, baking powder, salt, cinnamon, nutmeg and flax, if desired). Make a well in center of bowl.
3. In small bowl, whisk eggs, yogurt, milk, sweet potato/pumpkin, and vanilla. Pour wet ingredients into well of dry ingredients and mix until combined. Be sure to scrape bottom and sides of bowl.
4. Pour batter onto heated skillet in approx. 1/4c spoonfuls. Cook until lightly brown on both sides and cooked through middle, about 5 minutes, flipping half way through.
Pairs well with maple syrup, peanut butter, hazelnut butter or even on their own.