Pancakes with Sweet Potatoes

I've been thinking on what to make for Kid's Delight-Deceptively Delicious event going on in my blog. My 4 year old used to be very flexible and would eat everything that I gave him, but nowadays he's become a little picky and unpredictable which is why I try to add healthy ingredients to foods that he enjoys and wouldn't notice the "other" stuff that's in it.

He loves pancakes for breakfast, so I sneaked in some sweet potato puree into the yeasted pancake batter that i was making this weekend to boost their nutrition and they turned out delicious too. I used vegan butter and egg replacement powder to make these vegan, but feel free to substitute with butter & egg for a non-vegan version. 

Recipe based on Yeasted Oat Pancakes from Culinate newsletter.

Ingredients:
Instant Yeast - 2tsp
Soy Milk - 2cups
Vegan butter - 4tbsp
Sweet potato puree - ¼cup (microwave 1 small sweet potato and mash to get the puree)

Wholewheat Pastry flour - 2cups

Oat flour - 1cup (grind old-fashioned rolled oats until smooth)

Rolled Oats - ½cup
Egg Replacement powder - 2tbsp (or use 2 large eggs)
Sugar - 2tbsp
Salt - ½tsp

Method:

• Whisk yeast with ¼cup warm water and set aside for 5 minutes or until frothy.
• Whisk 6tbsp water with egg replacement powder until smooth, set aside.
• Warm milk along with the butter in the microwave until butter is melted.
• Pour milk mixture into a large mixing bowl, add salt, sugar, sweet potato puree, egg mixture and the yeast. Whisk until well combined.
• Add the flours and stir just until incorporated. Do not overmix.
• Let rest for 15 minutes.
• Heat a griddle on medium heat; spray with cooking spray and pour ¼cup of batter for each pancake. Cook on medium flame until holes form on the top of the pancake, about 2 minutes. Flip and cook for another 1 minute until both the sides are golden brown.
• Serve warm with maple syrup.

 

Don't forget to send in your entries to Kid's Delight: Deceptively delicious event by December 15th.