In celebration of my return to food blogging and my new baby, this super hearty and filling recipe for Sweet Potato Pancakes is one that’s sure to tame even the appetite of someone eating for two! Or anyone who wants to sneak nutrition into not-so-nutritious food :0) Sweet Potato Pancakes are a delicious and healthy way to start your day guilt free with lots of nutrition and a full stomach.
One serving (three pancakes) of my Sweet Potato Pancakes contain one serving of fruit, veggies, and whole grain. You can also boost your intake of vitamin C by using fortified juice concentrate in the recipe as well! Of course you want to have a strong immune system, especially when you’re pregnant. If you get sick, you can’t take any medicine except Tylenol. Getting a cold during pregnancy is the pits for sure!
Something else I love about these Sweet Potato Pancakes is that my kids eat them too (if I leave the nuts out of the batter) and they have no idea these are really healthy! Hah! I love it! So sneaky….
One other thing I really love about this recipe is that these Sweet Potato Pancakes are really, really filling~ great for the hungry tummy eating for two :0)
These pancakes are a terrific way to pack in the vitamins for a healthy and hearty breakfast that’s deliciously filling and will give you the energy to start your day right.
1 cup whole wheat flour
1/4 cup toasted wheat germ
1/3 cup chopped toasted walnuts
2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup apple juice concentrate
3/4 cup mashed sweet potato
2 tablespoons canola oil, plus 2 teaspoons
2 large eggs, slightly beaten
1 teaspoon vanilla extract
2/3 cup very finely chopped dried apricots
In a large mixing bowl whisk together the flour, wheat germ, walnuts, baking powder, cinnamon, ginger and nutmeg.
In a separate bowl, whisk the milk, juice concentrate, sweet potato, 2 tablespoons of oil, eggs and vanilla together until smooth.
Pour the bowl of wet ingredients into the bowl of dry ingredients. Stir to combine, then stir in the apricots.
In a large nonstick skillet or griddle, heat a teaspoon of oil. Spoon batter onto surface using 1/4 cup measuring cup. Batter will be thick, and if you wish you can spread it around a bit to create thinner pancakes. Flip when edges are done, about 2 1/2 to 3 minutes. Cook other side for about 1 1/2 to 2 minutes, or until golden brown. Repeat with remaining batter and add oil to the cooking surface as needed.