Sweet Potato Pancakes are an easy way to add a vegetable to breakfast. This is also great for picky eaters because they won’t know it’s there! And let’s be honest, who doesn’t like pancakes?? I used a multi-grain pancake mix for these that had brown rice flour, rye flour, wheat flour, white flour and corn flour. Of course, these have many nutrients but what does multi-grain mean?
Multi-grain means (you guessed it!), the product has multiple grains in it. However, do not confuse this term for WHOLE GRAIN. They are not the same. Multi-grain food products can be composed of many types of grains that are not necessarily whole. A whole grain has not been processed and the bran, germ and endosperm are still in their original proportion. Multi-grain foods can also be whole grain, but it is important to check the ingredient list or package. You will usually find on the packaging “whole grain” or the whole grain council logo if it is a whole grain product. Multi-grain products can be a good source of fiber, nutrients and fit into a balanced diet.
*Bake sweet potato to retain more nutrients and then mash. You can boil the sweet potato or microwave if in a hurry.
Sweet Potato Pancakes
1 cup multi-grain pancake mix
3/4 cup 2% milk
1/2 T apple cider vinegar
1/2 cup mashed sweet potato
1 t vanilla extract
1 T oil
1 t cinnamon
Combine all ingredients in a blender and process until smooth. Cook pancakes on griddle or in non-stick skillet about 1-2 minutes on each side. Serve with favorite toppings.