Mini Pancakes With Hidden Veggies


My son loves pancakes. At one point, that’s all he would eat! Because he was eating them so often, I had to get crafty with my cakes and make them a little healthier. I tested out many a vegetable, but once he spotted them, he would pass. I tried and tried again until I found a combo that appeared the same: sweet potato!

I make sweet potatoes often and when I do, I make extra to sneak in other foods as well. They also work really well mixed into mac 'n' cheese.

If you feel as though 1/3 cup is too much, start with 1/4 and work up to the 1/3 cup if it goes unnoticed.


Mini Pancakes (with hidden veggies!)


  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 tablespoons of sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup 2% milk
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/3 cup of sweet potato (previously baked)



In a medium bowl, whisk the flour, baking powder, sugar and salt.

In a separate bowl, whisk together the egg, milk, butter, and egg. Fold in the sweet potato.

Add dry ingredients to the wet.

Heat skillet on medium. I like to rub coconut oil on the pan before each batch. Spoon about a tablespoon of batter for each mini pancake. When pancakes begin to bubble, turn with spatula.

You can even freeze leftover pancakes for an easy weekday breakfast! Good luck!


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Picture of Tara Lotufo

Author: Tara Lotufo

Tara lives in New York with her husband David and children, Chloe and Max. Being a New Yorker can be difficult come winter, so Tara spends a lot of time in the kitchen with her kids, who have become her little sous chefs. They enjoy mixing and measuring, pouring and prepping, and eating! They’re her inspiration for creative meals and the reason she’s such a happy mommy. Tara blogs about food, cooking and all things delicious.

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