Oatmeal Sweet Potato Pancakes
A number of years ago, I attended a workshop on how to incorporate more “real” food into your family’s diet. I realized I was not among my people when the teacher said, “Encourage your kids to snack on fruits and veggies instead of processed food. For instance, my daughter loves to go out into our garden and munch on fresh brussel sprouts.”

Seriously? Children snacking on RAW brussel sprouts? Her kids must be gifted because I have yet to birth a child willing to touch, much less eat a brussel sprout.

Then a fellow workshop attendee proceeded to have a near panic attack at the thought of purchasing her milk in a plastic carton.

It was a scene straight from Portlandia.

While I’m not ready to view raw green veggies as a snack, I do want everyone in my house to consume produce on a regular basis. One easy way to get your family to eat more real food is to sneak incorporate it into already loved meals. Like pancakes.

This Oatmeal Sweet Potato Pancake recipe provides several healthy twists on the basic pancake recipe: whole wheat flour, oats, and pureed sweet potato.

Yes, it has brown sugar, but experience has taught me that you can decrease sugar in most baking recipes, especially pancakes, with little consequence. Plus, you are getting plenty of sweetness from the syrup, right?

These pancakes are winners because they are fluffy and dense. They are not your typical breakfast light-weight. These bad boys will fill you up and give you a healthy dose of all the good stuff that comes from orange root vegetables. (I need to Google those benefits…)

Oatmeal Sweet Potato Pancakes
Makes 12 pancakes
1 c. whole wheat flour
1 c. all-purpose flour
1 c. oatmeal (rolled or quick oats)
2 T packed brown sugar
1-1/2 t. ground cinnamon
1 t. nutmeg
1 t. baking powder
1 t. baking soda
1 c. sweet potato puree (learn how to make sweet potato puree)
1 t. vanilla extract
2 eggs
2 cups milk

Maple syrup
Chopped walnuts
In a large mixing bowl, add dry ingredients: flours, oatmeal, brown sugar, cinnamon, nutmeg, baking powder and baking soda. Mix well. Make a well in the center of the dry ingredients and add the wet ingredients: vanilla, eggs, milk and sweet potato puree. Stir until just combined. Don’t overmix. Use a 1/3 cup measuring cup or batter spoon to pour batter onto a hot griddle. Heat for 2-3 minutes until bubbly and brown. Flip with a spatula and cook on the other side for another 2-3 minutes. Serve with maple syrup and chopped walnuts.

I simply cannot sing enough praises for this set of 3 Wilton Scoop-It Batter Spoons. They pour batter smoothly and make far less mess than using a traditional measuring cup. My kids use these in the sand box as well. Amazon has these batter spoons in stock (and typically less than $7).

Looking for more delicious ways to use those “orange root vegetables”?

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