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Surprise Them With Sweet Potato-Blueberry Pancakes
With activities, meetings, appointments and tired kids, evening meals don’t always happen the way you want them to. Take advantage of fresh faces and morning attitudes and enjoy breakfast together instead. (Of course, if you really want to surprise the kids when 5:30 p.m. rolls around, serve pancakes for dinner!) Involve kids in mashing the sweet potato and mixing the batter. The pancakes are vegetarian and Gluten Free!
Sweet Potato-Blueberry Pancakes
Ingredients:
1 medium sweet potato
2 eggs
1 cup milk (dairy or nondairy)
2 Tbs. butter or coconut oil, melted and cooled
1 tsp. pure vanilla extract
1 cup buckwheat flour
1 Tbs. ground flaxseed
2 tsp. baking powder
1 tsp. ground cinnamon
1¼ cups blueberries
Butter or oil for skillet
Toppings: Greek yogurt, fruit, nut butter, maple syrup
Directions:
- Preheat oven to 400 degrees. Wash and dry sweet potato. Poke sweet potato all over with a paring knife; wrap in foil and bake for 45–60 minutes or until completely soft (or microwave sweet potato on high, unwrapped, for 8 to 10 minutes, turning once). Let cool completely then scoop out flesh to measure 1 cup. Reserve any remaining sweet potato flesh for another meal.
- Place sweet potato flesh into a large bowl and mash with a potato masher until very smooth. Mash in eggs, milk, butter or oil and vanilla until smooth.
- Fold in flour, flaxseed, baking powder and cinnamon, then fold in blueberries.
- Warm a nonstick skillet over medium heat. Grease skillet with butter or oil and spoon in about ¼ cup batter per pancake, smoothing each to about ½-inch thick. Cook for 2–3 minutes per side, flipping when edges start to brown. Repeat with remaining batter. Serve with desired toppings.
PER SERVING (3 pancakes): 225 cal, 8g fat (3g mono, 1g poly, 4g sat), 90mg chol, 193mg sodium, 31g carb (5g fiber, 8g sugars), 9g protein
