There is nothing my kids love more than breakfast for dinner. With that being said, the question becomes, how do I incorporate vegetables with pancakes? My resolution has been to add the vegetable to the pancakes. Sweet potatoes, pumpkin and beets are great vegetables to add to pancakes. I found a great basic pancake mix that I have changed slightly to make it a tad bit healthier.
Sweet Potato Pancakes
Ingredients:
1 1/2 cups of unbleached all-purpose flour or whole wheat flour
2 tbsp of sugar
2 tsp of baking powder
1/2 tsp of baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/4 - 1 1/2 cups of milk
2 eggs (slightly beaten) or egg substitute
1 tsp vanilla
2 tbsp of applesauce
1 splash of oil
1/4 - 1/2 cup of sweet potato
Cook sweet potato in microwave until a fork can be pierced thru. Set sweet potato aside to cool. Combine all dry ingredients in a medium sized bowl. Create a well in the center of the dry ingredients . Combine all wet ingredients except sweet potato and pour into the well of the dry ingredients. Stir to combine.
Remove the sweet potato from the peel and mash or pulse in the food processor with a splash of milk. Add sweet potato to the batter. If the batter is too thick add a touch more milk.
Heat a non-stick skillet and pour 1/4 cup of pancake batter onto skillet for each pancake. Once the top has bubbles and the underside is golden brown flip to cook on other side.
I serve these with turkey sausage links, fresh fruit and yogurt.
If you are really pressed for time or do not have all the ingredients on hand you can also use the box pancake mix. Cook the sweet potato as the directions indicate above and then incorporate into the mix. If I use this method I still combine the box mix with vanilla and cinnamon. It just goes really well with sweet potatoes.
During the fall, I will make these with canned pumpkin instead of the sweet potatoes. Just remember not to use the canned pumpkin pie mix, it is super sweet.
*When making beet pancakes, I follow Jessica Seinfeld's Pink Pancake recipe that can be found in her book Deceptively Delicious. If anyone is interested in that recipe leave a comment below and I will try to post it as well.
1 1/2 cups of unbleached all-purpose flour or whole wheat flour
2 tbsp of sugar
2 tsp of baking powder
1/2 tsp of baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/4 - 1 1/2 cups of milk
2 eggs (slightly beaten) or egg substitute
1 tsp vanilla
2 tbsp of applesauce
1 splash of oil
1/4 - 1/2 cup of sweet potato
Cook sweet potato in microwave until a fork can be pierced thru. Set sweet potato aside to cool. Combine all dry ingredients in a medium sized bowl. Create a well in the center of the dry ingredients . Combine all wet ingredients except sweet potato and pour into the well of the dry ingredients. Stir to combine.
Remove the sweet potato from the peel and mash or pulse in the food processor with a splash of milk. Add sweet potato to the batter. If the batter is too thick add a touch more milk.
Heat a non-stick skillet and pour 1/4 cup of pancake batter onto skillet for each pancake. Once the top has bubbles and the underside is golden brown flip to cook on other side.
I serve these with turkey sausage links, fresh fruit and yogurt.
If you are really pressed for time or do not have all the ingredients on hand you can also use the box pancake mix. Cook the sweet potato as the directions indicate above and then incorporate into the mix. If I use this method I still combine the box mix with vanilla and cinnamon. It just goes really well with sweet potatoes.
During the fall, I will make these with canned pumpkin instead of the sweet potatoes. Just remember not to use the canned pumpkin pie mix, it is super sweet.
*When making beet pancakes, I follow Jessica Seinfeld's Pink Pancake recipe that can be found in her book Deceptively Delicious. If anyone is interested in that recipe leave a comment below and I will try to post it as well.
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