I’ve been thinking on what to make for Kid’s Delight-Deceptively Delicious event going on in my blog. My 4 year old used to be very flexible and would eat everything that I gave him, but nowadays he’s become a little picky and unpredictable which is why I try to add healthy ingredients to foods that he enjoys and wouldn’t notice the “other” stuff that’s in it.
He loves pancakes for breakfast, so I sneaked in some sweet potato puree into the yeasted pancake batter that i was making this weekend to boost their nutrition and they turned out delicious too. I used vegan butter and egg replacement powder to make these vegan, but feel free to substitute with butter & egg for a non-vegan version.
Recipe based on Yeasted Oat Pancakes from Culinate newsletter.
¼cupSweet potatopuree - (microwave 1 small sweet potato and mash to get the puree)
2cupsWholewheat Pastry flour
1cupOat flour- (grind old-fashioned rolled oats until smooth)
2tbspsEggReplacement powder - (or use 2 large eggs)
Whisk yeast with ¼cup warm water and set aside for 5 minutes or until frothy.
Whisk 6tbsp water with egg replacement powder until smooth, set aside.
Warm milk along with the butter in the microwave until butter is melted.
Pour milk mixture into a large mixing bowl, add salt, sugar, sweet potato puree, egg mixture and the yeast. Whisk until well combined.
Add the flours and stir just until incorporated. Do not overmix.
Let rest for 15 minutes.
Heat a griddle on medium heat; spray with cooking spray and pour ¼cup of batter for each pancake. Cook on medium flame until holes form on the top of the pancake, about 2 minutes. Flip and cook for another 1 minute until both the sides are golden brown.