Sweet Potato Pancakes
Ingredients
-
⅓
cup
roasted sweet potato
-
¼
cup
whole wheat flour
-
1
tbsp
ground flax seed
-
½
tsp
cinnamon
-
½
tsp
baking powder
-
1
tbsp
oil (avocado, coconut, olive, or canola)
-
2
tbsp
milk of choice
Instructions
- Mash the cooled roasted sweet potato in a mixing bowl.
- Add the remaining ingredients and stir until just combined, forming a thick batter.
- Heat a skillet with cooking spray over medium-low heat.
- Scoop out heaping tablespoons of batter to form mini pancakes and flatten slightly.
- Cook each pancake for about 2 minutes on each side until golden brown.
- Serve with toppings like blueberries or nut butter, cut into strips or pieces for babies.
Nutrition Facts (estimated)
Servings
10 mini pancakes
Calories
60
Total fat
2g
Total carbohydrates
10g
Total protein
2g
Sodium
0mg
Cholesterol
0mg
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