One Bowl Sweet Potato Pancakes

Sweet potato pancakes are such a yummy way to celebrate the veggie of the month! There are so many different and beautiful varieties of sweet potatoes in markets these days. We especially love the purple ones but you can use any kind of sweet potato you have for this recipe. These pancakes are a great way to add some extra nutrients into your morning. Pack them up for a healthy snack or they are also delicious spread with nut/seed butter and tucked into a lunch box. Kids will love to help peel and chop the sweet potato, and measure and mix all of the ingredients. Applesauce makes a great lower-sugar dip for the pancakes, but traditional maple syrup is delicious as well. 

These recipes were developed by Heather Staller, a mom of two boys, ages 5 and 3, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

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One Bowl Sweet Potato Pancakes

Makes 15-18 medium sized pancakes
Ingredients

• 1 medium (orange or purple) sweet potato
• 1 egg (or flax egg)
• 1 cup milk (any kind)
• 1 tablespoon oil
• 1 tablespoon maple syrup
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger (optional)
• 1 cup flour (whole wheat or gluten-free blend)

Instructions

1. Have your child help you peel the sweet potato. You can do this by standing behind your child and holding the peeler together, making sure little fingers are out of the way. Cut the potato in a medium sized dice. If your child wants to help cut the potato, give them a larger diced piece and have him cut the piece smaller. 
2. Add 2 heaping cups of diced potato into a small pot and cover with water. Simmer until potato is fork tender and easily mashed. Drain and set aside to cool until cold enough to handle. (This can be done in advance and stored in the fridge for up to 3 days.)
3. Add cooked potato to a large bowl. Using a potato masher or fork, take turns mashing the potato as well as you can. Have your child help crack the egg into a separate small bowl, in case you need to remove any shell. Add egg, milk, oil, and maple syrup to the bowl and carefully mix with a whisk until all the ingredients are fully incorporated.
4. Add baking powder, salt, cinnamon, and ginger (if using), then mix to incorporate. Finally, add the flour. Stir until the flour is just mixed in. It is alright if some lumps remain.
5. Heat a skillet or griddle over medium heat. Lightly grease the pan with oil or butter. Use a tablespoon or small cookie scoop to make as many pancakes that will fit in your pan. Cook until bubbles start to form around the edges of the pancake, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Serve pancakes with maple syrup or applesauce for dipping.

Refrigerate pancakes for up to 5 days or freeze and reheat in the toaster for a quick weekday breakfast.

Quick Maple Applesauce

Makes about 3/4 cup, depending on apple size
Ingredients

• 2 apples
• 1/2 cup water
• 2 tablespoons maple syrup
• 1/4 teaspoon ground cinnamon

Instructions

1. Peel apples. Using the large holes of a box grater, shred the apples until the core is reached.
2. Place shredded apple in a small pot with the remaining ingredients. Simmer until the apple is softened. Serve warm or cold.

Want your kids to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!