When preparing food for my family, I have certain goals I try to reach. To summarize, the food should be:
* Nutritious
* Delicious
* Easy
* Fast
These pancakes check all the boxes as well as a couple ‘bonus boxes’:
* Budget Friendly
* Gluten Free
* Dairy Free
Healthy foods are fabulous if they are eaten. A big pile of leafy greens is only going to be nutritionally valuable if it’s actually consumed. If not, we just wasted a bunch of money and the idea of feeding my girls that beautiful, healthy food remains an idea! Bummer.
I don’t consider myself a culinary person but am super happy to share this recipe with you! Every time I tell the girls this is what I’m making it goes something like this:
“Girls! I’m making sweet potato…”
“Yay!”
Give it a try, see if you like it.
"Yay Mom!" Sweet Potato Banana Pancakes
Equipment
- 1 Food Processor
- 1 Blender
Ingredients
- 1 regular sweet potato cooked, cooled, and peeled
- OR 10 oz pkg frozen cut sweet potatoes cooked according to directions
- 1 medium to large banana
- 1 cup oat flour
- 1 egg
- 1 tsp vanilla
- 1 pinch salt
- 1 tbsp stevia or sugar
- ¼ to ½ cup almond milk or milk of choice
- avocado oil to grease the pan
Instructions
- Combine cooled, cooked, peeled sweet potato with banana, egg, vanilla, milk, salt and stevia in food processor.
- Purée.
- Scrape sides and add oat flour to the mixture.
- Purée until smooth.
- Heat griddle to 275° - 300° F or pan on stove to medium heat.
- Lightly oil the surface with avocado oil or preferred oil of choice.
- Spoon approximately ¼ cup of batter to heated, oiled surface. Cook approximately 3 to 4 minutes per side.
- Plate pancakes and enjoy plain or with fresh raspberries or 100% maple syrup.
Notes
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