SWEET POTATO PANCAKES
As mentioned back in December’s post, Mama’s Organized Chaos is partnering with The Foodie Physician. We get a sneak peek and a chance to review some of the recipes from her book that is being released in 2016! See below for our full review and the recipe!
Her new book, entitled Natural Baby Food, will be published in early 2016 by Hatherleigh Press. You can pre-order this book on Amazon! The book has over 125 recipes and includes food for toddlers and even purees for babies.
As a part of this event, Mama’s Organized Chaos discussion group members are reviewing 5 recipes. In December, we tasted and reviewed the Mac and Cheese with Roasted Cauliflower. January was all about Sweet Potato Pancakes! Stay tuned for tasty reviews of the following recipes as well:
– Turkey Florentine meatballs
– Zucchini tots
– Tropical Rice pudding
Our Review of Sweet Potato Pancakes
So first off, my personal opinion is that this recipe is quick, easy and tasty! My daughter really enjoys these pancakes for breakfast. I can easily see myself making these and storing them in the freezer for a quick easy breakfast. We tried this with the first batch, and they held up very well! This is also a great way to use any extra sweet potatoes from last nights dinner! I would also enjoy these pancakes for myself with a little maple syrup 🙂 As a group we rated this meal as Mama approved and baby/toddler approved! The full results with some quotes from our mamas are posted below as well. This is definitely a keeper in my book and we will be making this for years to come!
RECIPE 2: Sweet Potato Pancakes
RATING Overall Baby/toddler Approved? YES
ALL voted yes!
Quotes:
My toddler liked that they were baby sized. She liked them, but I dont think she loved them.
RATING Overall Mama Approved? YES
ALL voted yes!
Quotes:
Pretty good with a side of maple syrup for me. I think it could have used more vanilla maybe? Also my batter came out super thick, I had to add a little more milk. Overall great though.
Definitely something I would make for myself, and my husband was even on board!
RATING Taste (Baby/toddlers thoughts)
Please rate on a 1-5 scale below.
5 loved the taste- 0 vote
4 liked the taste- 3 votes
3 taste was ok – 0 votes
2 somewhat disliked the taste- 0 votes
1 disliked the taste- 0 votes
Quotes
My 1 year old and 5 year old both loved these. I loved that the directions also had a nice, quick, easy way to make the mashed sweet potatoes. I popped them in the microwave and they were done by the time I was done mixing the rest.
RATING Taste (Mama’s thoughts)
Please rate on a 1-5 scale below.
5 loved the taste- 0 votes
4 liked the taste- 3 votes
3 taste was ok – 0 votes
2 somewhat disliked the taste- 0 votes
1 disliked the taste- 0 votes
Quotes:
I loved this dish!! Definitely making again!
It was good! Next time I think we will use mild cheese and add some bacon (because that’s how we roll)
It was tasty! I will add more cauliflower next time. Mine was very saucy (which isn’t a bad thing!)
I will probably play with the cheese flavor a little. I liked it, but Daddy wanted more flavor. Bacon is a great idea!
RATING Ease of Preparation
Please rate on a 1-5 scale below.
5- very easy to prepare – 1 vote
4- somewhat easy to prepare – 2 votes
3- moderate preparation –
2- somewhat difficult to prepare
1- too difficult/time consuming to prepare
Quotes
I cooked the sweet potato the day before. Just had to make sure the liquid portion was well blended. Chucks of sweet potato sounded unappetizing in my pancakes. Easy to make!
Pretty easy to make. Very thick, but turned out good!
Here is the full recipe for you to try! Enjoy!!!
Sweet Potato Pancakes
Makes 16 pancakes
Your little one will flip over these pancakes! They’re packed with whole grains and nutritious sweet potatoes, and flavored with cinnamon, nutmeg, vanilla and a hint of maple syrup—perfect for Sunday brunch. If you can’t find white whole wheat flour, use a mixture of whole wheat and all purpose flours.
1 cup white whole wheat flour
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 large egg
¾ cup mashed sweet potato*
1 cup + 2 tablespoons milk
1½ tablespoons pure maple syrup
1 tablespoon melted coconut oil or unsalted butter
½ teaspoon vanilla extract
Oil or butter for frying
Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a bowl.
Whisk the egg, sweet potato, milk, maple syrup, coconut oil and vanilla together in a second bowl. Add the dry ingredients to the wet ingredients and stir until just combined.
Heat a large skillet or griddle over medium heat and lightly coat with oil or butter. Pour the batter into the skillet, using about 3 tablespoons of batter for each pancake. Cook about 2 minutes, or until the pancakes start to bubble at the edges and the bottoms are golden brown. Flip and cook another 1–2 minutes on the second side. Remove from skillet and repeat with the remaining batter.
Serve pancakes plain or topped with butter and maple syrup.
One pancake: Calories 61; Fat 1.6g (Sat 1.1g); Protein 2.3g; Carbs 9.8g; Fiber 1.2g; Sodium 116mg
A quick way to make mashed sweet potatoes is to cook them in the microwave. Place one medium sweet potato (8 ounces) on a microwave-safe plate and poke holes in it with a fork. Microwave 6–7 minutes until tender, flipping once halfway through. Cool and then cut in half and scoop out the flesh. Yields about ¾ cup.