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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